Spiced Pumpkin Bread with Cinnamon Glaze is a cozy treat that feels like autumn in every bite. It’s soft and moist, filled with the warm flavors of pumpkin, cinnamon, nutmeg, and a hint of cloves. The sweet cinnamon glaze on top adds the perfect touch of gooey goodness that makes it hard to stop at just one slice.
I love making this pumpkin bread when the weather starts to cool down because the spices fill the kitchen with such a wonderful aroma. It’s the kind of recipe that feels like a warm hug. I usually bake a loaf for Sunday morning breakfast, and it pairs wonderfully with a cup of coffee or chai tea. A little tip I learned is to let the bread cool before adding the glaze, so it sets just right without melting away completely.
This bread is always a hit with family and friends. I’ve found that it’s great for gifting too, especially wrapped up with some twine and a handwritten note. It brings a bit of fall joy to weekends and special gatherings. Plus, it’s super easy to slice up and serve whenever you want a sweet and spicy snack that’s not too heavy.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling. If fresh pumpkin is available, roast and puree it yourself for a fresher taste. You can also swap with sweet potato puree in a pinch.
Spices: Cinnamon, nutmeg, cloves, and ginger give the warm flavor feel. Feel free to adjust the amounts or swap cloves for allspice if you prefer. Freshly ground spices always taste better.
Butter & Sugar: Butter adds rich moisture, but you can swap with equal oil for a dairy-free version. Granulated sugar works well, but brown sugar adds a nice depth and slight molasses flavor.
Eggs: Eggs help bind and give structure. For egg-free, try flax or chia egg substitutes: 1 tbsp ground flax/chia mixed with 3 tbsp water per egg.
Flour: All-purpose flour is standard, but you can try whole wheat for nuttier flavor. Just expect a denser bread and add a bit more moisture.
How Do You Make the Cinnamon Glaze Perfectly Drizzle & Set?
Getting the glaze right is all about consistency and timing:
- Mix powdered sugar with milk or cream a little at a time until your glaze is thick but drips slowly.
- Add cinnamon for that warm spiced touch and vanilla if you want extra flavor.
- Wait until the pumpkin bread is completely cool before drizzling the glaze. Warm bread will melt it and make it runny.
- Use a spoon or a piping bag to drizzle in thin ribbons across the top, letting it naturally drip down the sides.
- Let the glaze set at room temperature for about 30 minutes before slicing.
This way, you get that delicate, sweet topping that adds just the right touch without overpowering the pumpkin’s spice.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for baking the pumpkin bread evenly without overflow.
- Mixing bowls – you’ll need one for dry ingredients and another for wet to keep mixing neat.
- Electric mixer or hand whisk – makes creaming butter and sugar easier and fluffier.
- Measuring cups and spoons – to get the spices and baking ingredients just right.
- Wire cooling rack – lets your bread cool evenly and prevents sogginess on the bottom.
- Spoon or piping bag – handy for drizzling the cinnamon glaze neatly over the loaf.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and a nutty touch that goes well with pumpkin.
- Mix in ½ cup of chocolate chips for bursts of sweet richness throughout the bread.
- Swap half the pumpkin puree with mashed banana for extra natural sweetness and moisture.
- Use a blend of spices like cardamom or allspice instead of cloves for a different warm flavor profile.
Spiced Pumpkin Bread with Cinnamon Glaze
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 1 tsp vanilla extract
For the Cinnamon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 1–2 tbsp milk or heavy cream
- ½ tsp ground cinnamon
- ½ tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 55-65 minutes to bake, and around 20 minutes to cool before glazing. So, plan for roughly 1 hour and 30 minutes from start to finish, including cooling and glazing time.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Your Pan:
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and sprinkle it lightly with flour, or simply 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 until everything is well combined.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy—about 3 to 4 minutes.
4. Add Eggs, Pumpkin, and Vanilla:
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Then stir in the pumpkin puree and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients. Mix just until combined—be careful not to overmix, which can make the bread tough.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted near the center comes out clean. If the loaf starts browning too quickly, cover it loosely with aluminum foil.
7. Cool the Bread:
Take the bread out of the oven and let it cool in the pan for 15 to 20 minutes. Then transfer the loaf to a wire rack and allow it to cool completely before glazing.
8. Prepare and Drizzle the Cinnamon Glaze:
In a small bowl, whisk together powdered sugar, ground cinnamon, vanilla extract (if using), and 1 tablespoon of milk or heavy cream. Add more milk carefully, a few drops at a time, to reach a thick but pourable consistency. Drizzle this glaze over the cooled bread with a spoon or piping bag. Let it set at room temperature before slicing.
Enjoy your moist, warmly spiced pumpkin bread with its lovely cinnamon glaze—perfect for cozy mornings or an afternoon treat!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and puree fresh pumpkin before measuring 1 cup for this recipe. Make sure it’s smooth and not watery to keep the bread moist and tender.
How Should I Store Leftover Pumpkin Bread?
Store the 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 before glazing or serving.
Can I Substitute the Butter with Oil?
Absolutely! Use an equal amount of vegetable or canola oil for a dairy-free option. This may make the bread a bit denser but still delicious and moist.
What If I Don’t Have a Loaf Pan?
You can bake this batter in a muffin tin or cupcake pan—adjust baking time to about 20-25 minutes. Keep an eye on them and test with a toothpick for doneness!
