Pumpkin Bread with Cinnamon Glaze

This easy delicious moist Pumpkin Bread Recipe is loaded with pumpkin flavor and covered with a sweet cinnamon glaze. It is amazingly scrumptious, and with its perfect blend of spice, it will get you into the festive fall spirit.

No need to whine or whimper. Pumpkin Bread Recipe is here! LOL

What better way is there to get into the fall mood than bake a couple of fresh loaves of quick bread? This delectable bread is darn near the best pumpkin bread I have ever had. This bread is sooooooooooo moist! Oh, how I know my daughter hates that word. She is in high school now, and somehow someone elected her the word police. Well, she is not here right now, so let me go on and on about this bread. This amazing bread is drizzled with a to-die-for cinnamon allspice glaze while it is still warm. Oh, do I have your attention now?

Can you use fresh pumpkin instead of canned pumpkin?

The answer is a resounding yes. I prefer to use the pie pumpkins. They are sweeter, have more flavor, and have less moisture. They are the little pumpkins, generally between 3-8 lbs. A 15-ounce can of pumpkin is just shy of 2 cups, so you will need about a 3 lb. pie pumpkin for this recipe.

Simply cut the pumpkin in half from the top down. Scrape out seeds and stringy fibers, reserving seeds if you are going to roast them. Place cut side down on the baking sheet and roast at 375 degrees for 1 – 1 1/2 hours or until tender. Remove from oven and allow to cool. When cool enough to handle, scoop the pulp from the rind. Puree it in a food processor or simply mash it with an old-fashioned potato masher. Place the puree in a sieve and set it over a bowl to catch the moisture. Let the puree drain for 1 hour.

How do you make Pumpkin Bread Recipe?

I thought you would never ask. In a medium bowl, whisk together flour, baking soda, salt, ground ginger, ground cloves, nutmeg, and cinnamon. In a large bowl, stir together pumpkin puree, eggs, melted butter, vegetable oil, sugar, and brown sugar. Add dry ingredients to wet mixture in three parts. Pour the batter into loaf pans and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool for ten minutes and remove from the pans to a wire rack to cool.

In a small bowl, whisk together powdered sugar, melted butter, milk, vanilla, cinnamon, allspice, and cloves. Drizzle glaze over warm (not hot) loaves and allow to sit for twenty to twenty-five minutes.

Helpful Recipe Tips

• This recipe makes (2) 8×4 inch loaves of bread. Grease the pans well with butter, shortening, or nonstick baking spray.
• Use canned or fresh pumpkin. See more above about using fresh pumpkin.
• Bake the bread until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool the bread for about 10 minutes before carefully inverting it onto a cooling rack.
• For added texture, add chopped walnuts or chopped pecans.
• Try adding chocolate chips, raisins, cranberries, or bananas.
• Store it covered with two layers of plastic wrap or in an airtight container on the counter away from the sun for 4-5 days.
• To freeze, first cool completely, then wrap in two layers of plastic wrap followed by a layer of aluminum foil or in a freezer zipper bag for up to 3 months. Thaw in the fridge overnight.

This Pumpkin Bread Recipe with Cinnamon Glaze is delicious, dependable, and easy. Your family is going to love it, and you will get a huge flavor-blasted taste of fall.

Other delicious pumpkin recipes

Roasted Pumpkin Seeds

Pumpkin Pie

Pumpkin Cupcakes with Cream Cheese Frosting

Chocolate Chip Pumkin Cookies

Pumpkin Cake with Cream Cheese Filling

Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Muffins

Easy Pumpkin Bread Recipe

This moist Pumpkin Bread Recipe is covered with a sweet cinnamon glaze.  With its perfect blend of pumpkin spice it will get you into the fall spirit.

 

5 from 13 votes

Print Pin Rate

Course: sweet bread

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 20

Calories: 315kcal

Author: Beth Pierce

Ingredients

Pumpkin Bread

• 3 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 can 15-ounce pumpkin puree
• 4 large eggs room temperature
• 1/2 cup melted butter
• 1/2 cup vegetable oil or canola oil
• 1 cup sugar
• 1 cup brown sugar

Cinnamon Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons melted butter
• 3 tablespoons milk
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves

Instructions

• In medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, ground cloves and ground ginger.
• In large bowl stir together pumpkin puree, eggs, melted butter, vegetable oil, sugar and brown sugar. Working in three parts add the dry ingredients to the wet ingredients and stir just until combined. Split evenly between two well greased 8 x 4 inch loaf pans.
• Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean. Cool for ten minutes and remove loaves from pan.
• In small bowl whisk together powdered sugar, melted butter, milk, vanilla, cinnamon, allspice and ground cloves. Drizzle over warm (not hot) loaves.

Video

Notes

• This recipe makes (2) 8×4 inch loaves of bread. Grease the pans well with butter, shortening, or nonstick baking spray.
• Use canned or fresh pumpkin. See more above about using fresh pumpkin.
• Bake the bread until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool the bread for about 10 minutes before carefully inverting it onto a cooling rack.
• For added texture, add chopped walnuts or chopped pecans.
• Try adding chocolate chips, raisins, cranberries, or bananas.
• Store it covered with two layers of plastic wrap or in an airtight container on the counter away from the sun for 4-5 days.
• To freeze, first cool completely, then wrap in two layers of plastic wrap followed by a layer of aluminum foil or in a freezer zipper bag for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 315kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 293mg | Potassium: 59mg | Fiber: 1g | Sugar: 30g | Vitamin A: 246IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg

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