Spiced Pumpkin Bread with Cinnamon Glaze is a cozy, comforting treat that brings all the warm flavors of fall into one delicious loaf. With tender pumpkin, a hint of spice like cinnamon and nutmeg baked right into the bread, and a sweet cinnamon glaze drizzled on top, it’s perfect for breakfast or an afternoon snack. The soft, moist texture and fragrant spices will fill your kitchen with the best smell ever.
I love making this pumpkin bread when the weather starts to cool down—it feels like a hug in bread form. One of my favorite things is how that cinnamon glaze adds just the right amount of sweetness and a little bit of sparkle to every bite. I usually make a big loaf to share with friends or keep it around for a few days of enjoying with my morning coffee.
Serving this bread slightly warm is the best way to enjoy it. I like to slice it thick, maybe add a little butter, and savor it slowly on a weekend morning. It’s also great for packing into lunchboxes or bringing to a gathering since everyone seems to love something that tastes like pumpkin pie but is easy to eat with your hands!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for the best texture and moisture. If unavailable, homemade pumpkin puree works but make sure it’s well drained to avoid soggy bread.
Spices: Cinnamon, ginger, nutmeg, cloves, and allspice create the warm, cozy flavor here. You can adjust the amounts or use pumpkin pie spice as a one-stop mix.
Sugars: Combining granulated and brown sugar balances sweetness and moisture. Brown sugar adds a nice depth, but you can substitute coconut sugar if you prefer.
Oil: Vegetable or melted coconut oil keeps the bread moist. You can swap for melted butter for a richer flavor, but it may slightly change the texture.
Flour: All-purpose flour is standard, but whole wheat pastry flour can be used for a nuttier taste and heartier texture.
Cinnamon Glaze: Powdered sugar mixed with cinnamon and vanilla creates a simple, delicious topping. You can adjust milk amount for thickness or swap vanilla with a pinch of maple syrup for a different twist.
How Can I Get a Moist and Tender Pumpkin Bread?
The key to a moist pumpkin bread is balancing wet and dry ingredients, and not overmixing the batter. Follow these tips for success:
- Use canned pumpkin puree—not pumpkin pie filling—for pure pumpkin flavor without extra sugar.
- Mix sugars and oil well before adding eggs and pumpkin for even moisture.
- Fold dry ingredients gently into wet until just combined to avoid tough bread from gluten overdevelopment.
- Don’t open the oven too early—checking early could cause the bread to collapse.
- If the top browns too fast, tent with foil to keep it from burning while the middle bakes through.
- Allow bread to cool partially before glazing and completely before slicing to keep it from crumbling.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for a moist pumpkin bread that bakes evenly.
- Mixing bowls – I use a large one for wet ingredients and a medium one for dry to keep things organized.
- Whisk – helps mix the dry spices and flour well and keeps the batter smooth when combining wet ingredients.
- Rubber spatula – great for folding ingredients gently without overmixing.
- Wire cooling rack – lets your bread cool evenly, preventing sogginess on the bottom.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans for a nice crunch and nutty flavor.
- Stir in ½ cup chocolate chips to give a sweet surprise in every bite.
- Try using pumpkin pie spice instead of individual spices for a simpler mix with classic fall taste.
- Swap half the oil for unsweetened applesauce to make it a bit lighter and add subtle fruity notes.
How to Make 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
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
For the Cinnamon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 1/2 teaspoon ground cinnamon
- 2 to 3 tablespoons milk (dairy or plant-based)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 55–65 minutes to bake, and an additional 15 minutes to cool before glazing. Plan for a total of roughly 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your 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, ginger, nutmeg, cloves, and allspice. Set this mix aside.
3. Mix Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
Add the dry ingredients to the wet mixture in batches. Gently fold them in using a spatula just until everything is combined—be careful not to overmix to keep your bread tender.
5. Bake the Bread:
Pour the batter into your prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the bread loosely with foil during the last 15 minutes of baking.
6. Cool the Bread:
Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
7. Make the Cinnamon Glaze:
In a small bowl, whisk together the powdered sugar and ground cinnamon. Add milk one tablespoon at a time until the glaze reaches a thick but pourable consistency. Stir in the vanilla extract.
8. Glaze and Serve:
Drizzle the cinnamon glaze evenly over the cooled pumpkin bread. Let it set for a few minutes before slicing. Enjoy your moist, warmly spiced pumpkin bread with a cup of coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If you use fresh pumpkin, roast it until soft, then puree it in a blender. Be sure to drain any excess liquid so your bread doesn’t turn out too wet.
Can I Substitute the Oil with Butter?
Definitely. You can replace the vegetable oil with melted butter for a richer flavor. Just use the same amount and let it cool slightly before mixing with other ingredients.
How Should I Store Leftover Pumpkin Bread?
Store leftovers 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 at room temperature before serving.
Can I Make This Bread Gluten-Free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. Baking time might vary slightly, so check doneness with a toothpick.
