Pumpkin Bread with Brown Sugar Glaze
This Pumpkin Bread is like pumpkin pie in the form of bread! It is so moist and has the most delicious brown sugar glaze to really take it over the top!
THE MOST TENDER AND MOIST PUMPKIN BREAD
Pumpkin bread is one of my favorite things to make with canned pumpkin. Just like pumpkin pie, when you smell this baking in your oven, it just makes you happy. This bread is so unbelievably moist. I know, I know, some people hate that word, but that’s just the best word to describe this bread- it’s not dry or stale at all! Hands down my favorite recipe for pumpkin bread!
This recipe is incredibly DELICIOUS. Took it to a meeting, and it was gobbled up within minutes and rave reviews from even the picky eaters. Thank you for sharing all your hard work and testing to create this amazing recipe. Well done
– Stace
FREQUENTLY ASKED QUESTIONS:
Now, you could make this without the glaze, but really, why would you want to? If you’re gonna go through the trouble of making some good, sweet bread from scratch you might as well go all the way.
Instead of this glaze, you could use a cream cheese frosting.
Yes, you can use this batter to make mini pumpkin breads as well. Just keep an eye on the timing as they tend to bake faster.
I love this classic Pumpkin Bread loaf just the way it is, but sometimes it’s nice to change it up. Adding some chocolate chips or mini chocolate chips to the batter would be a nice change. Some readers also like adding chopped nuts and even raisins to the batter. Whatever floats your boat, give it a try.
Leftover bread should be stored in an airtight container or keep the loaf wrapped in plastic for up to 3-4 days. But let’s be honest, mine never lasts that long because we can’t stop eating it!
Yes! This is a great recipe to double and have a loaf now and freeze a loaf for later. Wrap your bread loaf in plastic wrap tightly and foil before freezing for up to 3 months. Thaw the loaf in the fridge overnight before reheating and enjoying.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour– my favorite brand to use is White Lily when making this loaf. I know this isn’t available for everyone so, of course, any flour brand should work. King Arthur is another good one to try.
- baking soda and baking powder – yep, we’re using both here.
- pumpkin pie spice
- light brown sugar
- pure pumpkin– make sure you grab the canned pumpkin puree, not pumpkin pie filling. There’s a big difference in texture and flavor. Sweet Potato can be substituted for pumpkin if needed.
- eggs
- vegetable oil
- water
- butter
- milk
- chopped pecans – these are optional if you don’t like nuts.
HOW TO MAKE PUMPKIN BREAD:
Preheat oven to 325F degrees (350F if using a metal loaf pan.) Spray loaf pan with nonstick cooking spray. In a medium bowl, mix together flour, baking soda, baking powder, salt and spices. In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
Add dry ingredients to wet and stir just until blended together. Be careful not to overmix. Pour into a large loaf pan and bake for about an hour to an hour and 15 minutes. Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.
When bread is almost finished, start working on the glaze. In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 1- 2 minutes. Stir constantly so it doesn’t burn. When your bread is finished (while still warm), start poking a bunch of holes in it using a fork, toothpick or skewer. This will allow some of the glaze to seep into the bread.
Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do. Start pouring the warm glaze over the warm bread. Try to pour slowly to allow that glaze to seep in the holes you poked. Press chopped pecans (if you’re using) into the top of the bread.
Allow to cool before slicing.
CRAVING MORE RECIPES?
Originally published: October 2011
Updated photos & republished September 2024
Pumpkin Bread with Brown Sugar Glaze
Ingredients
For the bread:
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup light brown sugar, packed
- 1 (15 ounce) can pure pumpkin (not pumpkin pie filling)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- ⅓ cup water
For the glaze:
- 1 Tablespoon butter
- ¼ cup brown sugar
- 3 Tablespoons milk
- ¼ cup chopped pecans, (optional)
Instructions
- Preheat oven to 325F degrees (350F if using a metal loaf pan). Spray loaf pan with nonstick cooking spray.
- In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.
- In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
- Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.
- Pour batter into loaf pan and bake for about an hour to an hour and 15 minutes.
- Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.
- When bread is almost finished, start working on the glaze. In a small saucepan, whisk together butter, brown sugar and milk.
- Bring it up to a boil for about 2 minutes. Whisk constantly so it doesn't burn.
- When the bread is finished (while still warm), start poking a bunch of holes in it using a fork.
- Be sure to put a paper towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge.
- Start slowly pouring the warm glaze over the warm bread and aim for the holes you poked.
- Press chopped pecans (if you’re using) into the top of the bread. Allow to cool before slicing.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I used unsalted butter for the topping, so I added a pinch of salt and also a dash of vanilla. Tasted butterscotchy!
Assume this makes a 9×5 loaf pan, but could you please clarify?
Do you have a recipe for pumpkin pie spice as it is not sold in Australia?
Yes, I included it above. Or you can Google a recipe to see which one you prefer. Here it is again 🙂 Also, I have quite a few Australian followers and many say they are able to buy it online. Hope that helps! https://www.thecountrycook.net/homemade-pumpkin-pie-spice/
This recipe is incredibly DELICIOUS. Took it to a meeting, and it was gobbled up within minutes and rave reviews from even the picky eaters. Thank you for sharing all your hard work and testing to create this amazing recipe. Well done
Yay for picky eater approval – ha! You are so sweet to come back and leave a comment – makes my day!
I know it’s only August, but I am a Fall girl through and through and when I saw this recipe, I knew we were going to LOVE it ~ and we did! The bread itself is deliciously moist and versatile! You could frost it, and it rivals Starbuck’s pumpkin bread (a Fall favorite for me). But honestly, the Brown Sugar glaze is amazing and compliments the bread perfectly! Can’t wait for Fall!! 🙂
My husband is very picky when it comes to baking items, but when I made this recipe, it was gone in less than 24 hours. I would highly recommend making this pumpkin bread. You WON’T be disappointed!
I made this and it is delicious. I was wondering if you could make muffins
I think you could. I haven’t tried it. Just remember bread is more dense than muffins so you may have to play around with baking times.
How long is it supposed to sit in the glaze before removing from loaf pan?
Until cool
I would love to try this recipe but what can I use instead of pumpkin spice, my husband has problems eating cinnamon
What do you normally use as a substitute? I’m not familiar with a substitute for cinnamon. Perhaps someone else on here can comment and help out 🙂
This glaze sound sooooo good.
How do you think it would taste on top of ANY one of your delicious breads like banana bread or apple cinnamon bread?
Hi Barbara – great question! It would absolutely work on any of those!
There is no sugar in this recipe? Looking through recipes most have sugar.
There’s brown sugar.
Thanks! Making right now!
I made the pumpkin bread for a party & it was a big hit! I doubled the recipe and made 8 mini loaves. Baked at 350 and started testing for doneness at 20 min. Ended up baking for about 28 min when toothpick came out clean. Have had requests today for the recipe. Will make again!
This is my go to pumpkin loaf recipe. Have made it several times and always turns out well.
For our Canadian Thanksgiving I doubled the recipe and baked it in a 9 x 12 pan, everyone loved it.
Thanks for a such a great recipe Brandie!
You are so kind Fatima – thanks so very much for coming back to comment. Hope you had a wonderful Thanksgiving!!❤️
super moist and super delicious!
Had to make my own purée and pumpkin spice so it took a longer time to make but fabulous in the end!
Have made this pumpkin bread several times, it’s my new go to recipe. Moist, delicious, basic pantry ingredients and easy to follow directions, always turns out great! Thanks for this great recipe!