Description
This moist and warmly spiced pumpkin bread is topped with a sweet cinnamon glaze, making it the perfect treat for cozy fall mornings or as a delightful dessert. Packed with the flavors of pumpkin pie spice and enriched with a tender crumb, this bread pairs wonderfully with a cup of coffee or tea.
Ingredients
Bread
- 1 cup pumpkin puree
- ½ cup oil or melted butter
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp pumpkin pie spice
Cinnamon Glaze
- ¾ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a standard loaf pan to ensure the bread does not stick.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, oil or melted butter, sugar, eggs, and vanilla extract. Stir until the mixture is smooth and well incorporated.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, baking soda, salt, and pumpkin pie spice to the wet mixture. Mix just until all ingredients are combined to ensure a tender crumb.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly for uniform baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Bread: After baking, remove the loaf from the oven and let it cool completely in the pan before glazing to prevent the glaze from melting and sliding off.
- Prepare and Apply Glaze: While the bread cools, whisk together powdered sugar, milk (1 to 2 tablespoons depending on desired thickness), and ground cinnamon to create a smooth cinnamon glaze. Drizzle the glaze evenly over the cooled bread.
Notes
- For added texture and flavor, consider folding in chocolate chips or chopped walnuts into the batter before baking.
- Store the pumpkin bread covered at room temperature and consume within 3 days for optimal freshness.
- Leftover glazed bread can be refrigerated for up to 5 days; allow it to come to room temperature before serving.
- To make it dairy-free, substitute butter with oil and use a plant-based milk for the glaze.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
