Spiced Pumpkin Bread with Cinnamon Glaze

Spiced Pumpkin Bread with Cinnamon Glaze is a cozy treat perfect for when you want a little comfort in every bite. It’s full of warm flavors like pumpkin, cinnamon, nutmeg, and a hint of cloves, all packed into a moist, tender bread. The sweet cinnamon glaze on top adds a nice touch that makes this pumpkin bread feel extra special and just right for cooler days.

I love making this pumpkin bread when the air starts to turn crisp because the smell that fills the kitchen is like a hug. I usually slice it up and enjoy it with a cup of tea or coffee, and it feels like the perfect way to slow down and relax. One little tip I’ve learned is to let the bread cool just enough before glazing so the cinnamon glaze softens a bit instead of getting crunchy—it makes every slice silky and delightful.

This pumpkin bread is really one of those treats that everyone seems to love, whether you’re baking for friends, family, or just yourself. I like to serve it up at brunch or bring it along for a casual get-together because it feels both homey and a little festive. If you’re looking for an easy way to warm up your day or share a bit of seasonal joy, this one is a winner every time.

Key Ingredients & Substitutions

Pumpkin puree: Use canned pure pumpkin or homemade puree. Make sure it’s plain pumpkin, not pumpkin pie filling, which is sweeter and spiced. If fresh pumpkin isn’t available, canned is a great shortcut.

Spices: Cinnamon, nutmeg, ginger, and cloves bring that warm, cozy flavor. If you don’t have cloves, you can skip it or add a bit more cinnamon. Pumpkin pie spice is a handy substitute for the mixed spices too.

Sugars: Both granulated and brown sugar add sweetness and moisture. Brown sugar gives a slight caramel note. For a healthier twist, you can use coconut sugar or maple syrup but expect some texture changes.

Oil: Vegetable oil keeps the bread moist. You can swap it for melted coconut oil, canola oil, or even applesauce for a lighter option, though the texture might be a bit different.

Glaze ingredients: Powdered sugar with a little milk and cinnamon makes a simple glaze. Use almond or oat milk if you want a dairy-free version, and adjust the milk to get the desired drizzle consistency.

How Do I Avoid Overmixing the Batter?

Overmixing is a common issue that can make your pumpkin bread dense and tough. Here’s what helps:

• Mix wet ingredients well first—sugars, oil, eggs, pumpkin, and vanilla.
• When adding your dry ingredients, fold them gently using a spatula.
• Just stir until you no longer see dry flour; small lumps are okay.
• Avoid vigorous beating or using a mixer at this stage; slow and gentle is best.

This keeps the bread tender and soft, so you get the best texture with every slice.

Equipment You’ll Need

• 9×5-inch loaf pan – perfect size for pumpkin bread, gives nice even baking.
• Mixing bowls – one medium for dry, one large for wet ingredients helps keep things organized.
• Whisk – great for blending dry ingredients smoothly and mixing glaze.
• Rubber spatula – ideal for folding wet and dry ingredients without overmixing.
• Wire cooling rack – lets the bread cool evenly to keep it from getting soggy.

Flavor Variations & Add-Ins

• Stir in ½ cup chopped walnuts or pecans for crunch and a nutty flavor.
• Add ½ cup chocolate chips to the batter for a sweeter, chocolaty twist.
• Swap pumpkin puree for apple sauce if you want a lighter, fruitier bread.
• Mix in ½ cup dried cranberries or raisins to add a chewy texture and tart bites.

How to Make Spiced Pumpkin Bread with Cinnamon Glaze?

Ingredients You’ll Need:

For The Pumpkin Bread:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅛ tsp ground cloves
• ⅔ cup (140g) granulated sugar
• ⅓ cup (70g) brown sugar, packed
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract

For The Cinnamon Glaze:

• 1 cup (120g) powdered sugar, sifted
• 2-3 tbsp milk (or as needed for consistency)
• ½ tsp ground cinnamon
• ½ tsp vanilla extract

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and about 55-65 minutes to bake. Let the bread cool for 15 minutes in the pan, then fully cool on a wire rack before glazing. Overall, plan for around 1 hour and 30 minutes from start to finish.

Step-by-Step Instructions:

1. Preheat and Prepare Your Pan:

Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will keep your pumpkin bread from sticking, making it easy to remove once baked.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures your spices and leavening agents are well combined for an even flavor and texture.

3. Combine Wet Ingredients:

In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one by one, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until smooth and creamy.

4. Fold Dry Ingredients into Wet:

Slowly add the dry ingredients to the wet pumpkin mixture, gently folding them together just until no flour remains. Avoid overmixing to keep the bread tender and light.

5. Bake the Bread:

Pour your batter evenly into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. This indicates your bread is perfectly baked inside.

6. Cool the Bread:

Let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before adding the glaze. Cooling prevents the glaze from melting and keeps the texture just right.

7. Make the Cinnamon Glaze:

In a small bowl, whisk together powdered sugar, cinnamon, vanilla extract, and 2 tablespoons of milk. Add milk slowly to get a thick but pourable glaze.

8. Glaze the Bread:

Once the bread is fully cooled, drizzle the cinnamon glaze over the top, letting it slowly drip down the sides for a pretty, tasty finish.

9. Serve and Enjoy:

Slice the bread and enjoy! The warm spices combined with the sweet cinnamon glaze create a comforting treat perfect for any time of day.

Can I Use Canned Pumpkin Puree for This Bread?

Yes! Canned pumpkin puree works perfectly—just make sure it’s plain pumpkin, not pumpkin pie filling, which contains added sugar and spices.

Can I Substitute the Vegetable Oil?

Absolutely! You can use melted coconut oil, canola oil, or even applesauce for a lighter option. Just note that using applesauce may make the bread a bit denser.

How Should I Store Leftover Pumpkin Bread?

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze slices wrapped tightly for up to 3 months.

Can I Make the Bread Gluten-Free?

Yes, swap the all-purpose flour for a gluten-free flour blend that’s a 1:1 substitute. Be sure the blend contains xanthan gum or another binder for best texture.