Spiced Pumpkin Bread with Cinnamon Glaze is such a cozy treat that fills your kitchen with warm aromas of cinnamon, nutmeg, and pumpkin. The bread is moist and tender, packed with pumpkin flavor and a touch of spice that makes it perfect for chilly days or whenever you want something a little special. The cinnamon glaze adds just the right amount of sweetness and a little sparkle to the top, making it even more inviting.
I love making this pumpkin bread when I want something that feels like a big, warm hug in food form. It’s pretty simple to whip up, and I usually sneak a taste of the batter before baking—it’s that good! The glaze is a quick mix of powdered sugar and cinnamon stirred with a bit of milk, and I drizzle it over the loaf when it’s still a little warm so it melts in perfectly.
My favorite way to enjoy this bread is sliced thick with a pat of butter or cream cheese spread on top. It’s a great snack, breakfast, or even a little dessert. I find that sharing it with friends or family makes it even better because everyone gets to savor those cozy spices and sweet glaze together.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for a smooth texture and rich flavor. If unavailable, homemade puree works fine—just roast and mash fresh pumpkin. Avoid pumpkin pie filling, as it’s sweeter and spiced already.
Spices: Ground cinnamon, nutmeg, cloves, and ginger give this bread its warm, cozy flavor. Feel free to adjust amounts or swap cloves for allspice if you prefer a milder taste.
Sugars: A mix of granulated and brown sugar adds both sweetness and moisture. Brown sugar contributes a slight caramel note. You can use all granulated sugar, but the bread may be less moist.
Oil or Butter: Vegetable oil keeps the bread moist and tender. Melted butter gives a richer flavor but can make it a bit denser. Either works well depending on your preference.
Milk: Adds moisture and improves texture. You can use dairy or plant-based milk like almond or oat milk to make it dairy-free.
Cinnamon Glaze: Powdered sugar mixed with cinnamon and a little milk creates a sweet topping. Adjust milk to get the right thickness. Vanilla in glaze is optional but adds nice depth.
How Do I Make Sure My Pumpkin Bread Is Moist and Not Dense?
Getting the right texture is key! Follow these tips for tender, moist pumpkin bread:
- Don’t overmix: Stir the dry ingredients into the wet only until combined. Overmixing develops gluten, making the bread tough.
- Use oil or melted butter: Oil helps keep the bread moist. If using butter, melt it first to blend smoothly.
- Check oven temperature: Too hot, and the crust browns before the inside cooks. Use an oven thermometer if needed.
- Bake until a toothpick comes out clean: Don’t open the oven too soon, but test near the end of baking time to avoid over or under baking.
- Cool properly: Let the bread cool in the pan briefly, then remove to a rack so it doesn’t get soggy.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this bread and helps it bake evenly with a nice shape.
- Mixing bowls – you’ll need at least two: one for dry ingredients and one for wet.
- Whisk – great for blending sugars and eggs smoothly and for mixing the glaze.
- Spatula or wooden spoon – helps gently combine wet and dry ingredients without overmixing.
- Wire rack – lets the bread cool evenly so the bottom doesn’t get soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for extra crunch and a nutty flavor that pairs well with pumpkin.
- Stir in 1/2 cup chocolate chips to add bursts of sweetness and a fun texture contrast.
- Swap pumpkin puree for sweet potato puree for a slightly different flavor and natural sweetness.
- Mix in 1/4 teaspoon ground cardamom or allspice with the spices for a twist on the warm spice profile.
If you enjoy experimenting with different bread recipes, you’ll love our hearty Pumpkin Sourdough Bread. It’s a rustic, flavorful loaf that brings out the natural tang of sourdough with warm pumpkin spice notes.
Love pumpkin treats? Don’t miss our moist and flavorful Pumpkin Chocolate Chip Bread, a perfect companion to this spiced loaf.
Spiced Pumpkin Bread with Cinnamon Glaze
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted butter
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
For the Cinnamon Glaze:
- 1 cup (120g) powdered sugar
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract (optional)
Time You’ll Need:
About 15 minutes for preparation plus 55-65 minutes baking, and around 15 minutes for cooling before glazing. Plan a little extra time for the glaze to set before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This blends your spices evenly throughout the bread.
3. Combine Sugars, Eggs, and Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until light and smooth. Then add the pumpkin puree, oil (or melted butter), milk, and vanilla extract. Mix well until fully combined.
4. Add Dry to Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon, mixing just until no streaks of flour remain. Avoid overmixing to keep the bread tender.
5. Bake the Bread:
Pour the batter into your prepared pan and smooth the top. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. If the top browns too fast, tent with foil halfway through.
6. Cool and Prepare Glaze:
Let the bread cool in the pan about 15 minutes, then transfer it to a cooling rack to cool completely. While it cools, whisk together powdered sugar, cinnamon, vanilla (if using), and milk—adding milk a little at a time—to make a smooth glaze.
7. Glaze and Serve:
Drizzle the glaze over the cooled pumpkin bread. Let it set for a few minutes so it firms up slightly, then slice and enjoy. Serve plain or with butter or cream cheese for extra richness.
If you can’t get enough pumpkin spice treats, we have plenty more to enjoy. Try our festive Pumpkin Spice Cake or fluffy Pumpkin Spice Pancakes for cozy mornings. For a nutty twist, the Pumpkin Pecan Muffins are a reader favorite. You’ll also love the rich Easy Pumpkin Bread with Cream Cheese Swirl and the decadent Pumpkin Pie French Toast for a weekend brunch.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Roast and puree fresh pumpkin until smooth before measuring out 1 cup. Just make sure it’s well-drained and not watery to keep the bread from becoming too dense.
How Should I Store Leftover Pumpkin Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months; thaw overnight in the fridge before serving.
Can I Make This Bread Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, ensuring it includes xanthan gum or similar stabilizer for best results.
What’s the Best Way to Reheat the Pumpkin Bread?
Warm slices gently in the microwave for about 15-20 seconds or toast them briefly for a slightly crispy edge. Adding a little butter or cream cheese spread makes it extra delicious!