Spiced Pumpkin Bread with Cinnamon Glaze is a cozy, flavorful treat that brings the best of fall straight to your kitchen. Moist pumpkin bread is packed with warming spices like cinnamon, nutmeg, and cloves, and topped with a sweet, smooth cinnamon glaze that adds just the right touch of sparkle and sweetness.
I love making this bread when the air feels crisp and cool because the smell alone fills the whole house with those comforting fall vibes. It’s one of those recipes that’s super simple but feels like a special treat. I usually slice a thick piece, spread a little butter on top, and enjoy it with a cup of tea or coffee. It’s perfect for breakfast, a snack, or even a little dessert after dinner.
If you’ve never glazed your pumpkin bread before, give it a try! The cinnamon glaze is quick to whip up and really takes the bread to the next level. Plus, this bread keeps well for a couple of days, although I have to admit it rarely lasts that long around here. It’s always a hit with friends and family, and I find myself reaching for it whenever I want something sweet but still homey and satisfying.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for ease, but fresh roasted and mashed pumpkin works great too. Avoid pumpkin pie filling since it’s sweetened and spiced.
Spices: Cinnamon, nutmeg, cloves, and ginger bring warmth to the bread. Feel free to swap cloves for allspice or add a pinch of cardamom for a different twist.
Flour: All-purpose flour works best for a tender crumb. For a healthier option, try half whole wheat flour but expect a denser texture.
Butter and Sugars: Butter gives richness, but vegetable oil or applesauce can substitute to reduce fat. Brown sugar adds moisture and depth; use light or dark brown interchangeably.
Buttermilk: Adds tang and moisture. If you don’t have buttermilk, mix a tablespoon of vinegar or lemon juice with milk and let it sit for 5 minutes.
Cinnamon Glaze: Powdered sugar mixed with cinnamon and milk is simple. Use cream for richer glaze or almond milk for dairy-free. Adjust thickness with more or less liquid.
How Can I Make Sure My Pumpkin Bread Stays Moist and Fluffy?
Moisture and texture depend on mixing and baking. Follow these steps:
- Don’t overmix the batter after adding dry ingredients. Mix just until combined to avoid a tough bread.
- Use the right amount of fat and liquid. The butter, pumpkin puree, and buttermilk all help keep the bread moist.
- Bake at 350°F (175°C). Check around 60 minutes with a toothpick. If it comes out with a few moist crumbs, it’s ready.
- If the top browns too fast, cover with foil. This keeps the bread from overbaking while the center finishes cooking.
- Cool completely before glazing. Glaze won’t spread evenly if the bread is warm or hot.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for pumpkin bread and easy to slice once baked.
- Mixing bowls – a medium one for dry ingredients and a large one for wet ingredients keeps things tidy.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Whisk – great for evenly blending your dry spices and flour.
- Wire cooling rack – lets the bread cool evenly and prevents a soggy bottom.
- Spoon or spatula – handy for folding ingredients without overmixing.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans for a nice crunch and a nutty flavor.
- Mix in ½ cup chocolate chips for little pockets of sweetness throughout the bread.
- Stir in ½ cup raisins or dried cranberries to add chewiness and tartness.
- Substitute pumpkin with sweet potato puree for a slightly different but still cozy flavor.
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 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 cup (240ml) pumpkin puree (canned or homemade)
- 1/4 cup (60ml) buttermilk or milk
- 1 teaspoon vanilla extract
For the Cinnamon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 2 to 3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes to prepare, 60-70 minutes to bake, and an additional 20 minutes for cooling and glazing. Plan for around 1 hour and 30 minutes total to enjoy your warm pumpkin bread.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper so the bread comes out easily after baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger so the spices are evenly distributed.
3. Cream Butter and Sugars
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together. Beat until the mixture is light and fluffy, which should take about 3 to 4 minutes.
4. Add Eggs and Pumpkin
Beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next. Then stir in the pumpkin puree and vanilla extract until smooth and combined.
5. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture in batches, alternating with the buttermilk. Stir gently until everything is just combined—try not to overmix to keep the bread tender and moist.
6. Bake the Bread
Pour the batter into your prepared loaf pan and spread it evenly. Bake in the preheated oven for 60 to 70 minutes. To test doneness, insert a toothpick into the center—it should come out clean or with only a few moist crumbs attached.
If the bread is browning too quickly on top, cover it loosely with aluminum foil about halfway through baking to prevent burning.
7. Cool the Bread
Let the bread cool in the pan on a wire rack for about 10 minutes. Then, carefully remove it from the pan and allow it to cool completely on the rack before adding the glaze.
8. Prepare the Cinnamon Glaze
In a small bowl, whisk together powdered sugar, ground cinnamon, vanilla extract, and 2 tablespoons of milk or cream. Add more milk one teaspoon at a time if needed to achieve a smooth, pourable glaze.
9. Glaze the Bread
Drizzle the cinnamon glaze generously over the cooled pumpkin bread. Let the glaze set for 15 to 20 minutes before slicing.
10. Serve and Enjoy
Slice your pumpkin bread, serve it up with your favorite hot drink, and enjoy!
Store leftovers in an airtight container at room temperature for 2 to 3 days, or in the refrigerator for up to a week.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and mash fresh pumpkin until smooth. Make sure to drain any excess liquid to avoid a soggy bread. Use the same amount as canned pumpkin.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1/4 cup of milk. Let it sit for 5 minutes before adding—it works perfectly as a tangy substitute.
How Should I Store Leftover Pumpkin Bread?
Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped tightly in plastic wrap and foil.
Can I Add Nuts or Chocolate Chips?
Absolutely! Stir in ½ cup of chopped nuts or chocolate chips into the batter before baking for extra texture and flavor.
