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Pumpkin Bread Recipe With Cinnamon Glaze (the Perfect Fall Treat)

This delightful pumpkin bread with a sweet and spicy cinnamon glaze is the perfect fall treat. Moist, flavorful, and easy to make, it will impress your family and friends.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cup
  • 1 measuring spoons
  • 1 loaf pan (9x5 inches)
  • 1 cooling rack
  • 1 small saucepan (for glaze)
  • 1 spoon (for spreading glaze)

Ingredients
  

  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup powdered sugar For the cinnamon glaze
  • ½ teaspoon ground cinnamon For the cinnamon glaze
  • 1 tablespoon milk For the cinnamon glaze

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease your loaf pan with cooking spray or butter and set aside.
  • In a mixing bowl, combine the pumpkin puree, vegetable oil, and granulated sugar. Whisk until the mixture is smooth and well blended.
  • Add the eggs one at a time, whisking well after each addition until fully incorporated.
  • In a separate bowl, mix together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack.
  • While the bread is cooling, prepare the cinnamon glaze. In a small saucepan, combine the powdered sugar, ground cinnamon, and milk. Stir until smooth and until the glaze reaches a drizzle consistency.
  • Once the pumpkin bread has cooled completely, drizzle the cinnamon glaze over the top. Allow it to set for a few minutes before slicing.

Notes

For added texture, you can mix in ½ cup of chopped nuts, such as walnuts or pecans, into the batter before baking.
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This recipe can be easily doubled to make two loaves, perfect for sharing or freezing.