This Glazed Pumpkin Bread is moist, tender, and bursting with delicious flavours of real pumpkin and aromatic fall spices! If there is any pumpkin spice recipe that will get you feeling like Autumn, it's going to be this pumpkin bread!!
Some people have a problem with using the word "moist" to describe food, but I honestly don't think there is any word that you could use to describe this delightful quick bread of the pumpkin spice variety! Dark brown sugar, sour cream, and real pumpkin puree give this bread an irresistibly soft crumb. You won't be able to stop after just one slice!
Whether you like pumpkin desserts or not, I highly recommend trying this pumpkin bread recipe! My brother who can't stand pumpkin pie and despises almost everything remotely "pumpkin spice" absolutely LOVES this bread!
When it comes to Fall baking recipes, what ingredients do you like to bake with during this gorgeous season? Are you a fan of everything pumpkin or do you prefer apples in Autumn baking? I probably prefer warm pumpkin baking with all the spices but I do love a good apple crisp! Stayed tuned for an apple muffin recipe coming soon plus a whole bunch of pumpkin recipes!
If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using #kneadsomesweets! Thank you for following along and supporting my blog!
Glazed Pumpkin Bread
Equipment
- 9x5-inch loaf pan
- non-stick cooking spray
- parchment paper
- mixing bowls
- wooden spoon
- whisk
- measuring cups & spoons
- small saucepan
Ingredients
For the Bread:
- ½ cup canola oil (or other neutral-flavoured oil)
- 1 cup dark brown sugar, packed
- 2 whole eggs
- ½ cup sour cream
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
For the Glaze:
- ½ cup granulated white sugar
- ¼ cup whole milk
- 2 tablespoons salted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
To Make the Bread:
- Preheat the oven to 350℉. Spray a 9x5-inch loaf pan with non-stick spray before lining with a piece of parchment paper the same width as the pan with the paper edges left to hang over the sides of the pan.
- In a large mixing bowl, mix together the oil, brown sugar, eggs, sour cream, pumpkin puree, and vanilla until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the wet and stir just until no streaks of flour remain.
- Pour batter into the prepared pan and smooth into the edges and smooth the top. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting out using the overhanging edges of parchment paper and placing on a wire rack to cool for at least 30 minutes before topping with the glaze.
To Make the Glaze:
- In a small saucepan over medium heat, add the granulated sugar, milk, and butter. Bring to a boil for 2 minutes, stirring constantly. Remove from the heat and add the powdered sugar and vanilla and whisk until incorporated. Pour immediately over the slightly cooled down bread. Enjoy!
Notes
Love and Cookies,
Naomi
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I love this recipe! It has the perfect amount of sweetness and moistness. It is even delicious without the glaze. My last batch got all eaten before I had a chance to glaze it.
Thank you so much, Jocelyn!! I am glad you enjoyed this recipe!
Naomi
This was so super tasty and incredibly addictive! The perfect comfort food. 👌The frosting is also incredible, and we devoured the loaf in record time. Definitely recommend!
Thank you so much, Taryn! This is one of my favourite recipes, too!
Naomi
Super moist and easy to double the recipe. Frosting is perfect and there's the right amount of spice. Makes a great dessert or breakfast food. 😀
Thanks for making and reviewing this recipe, Kaleigh! I'm glad you liked it!
Naomi