This Moist Pumpkin Bread with Vanilla Glaze is bursting with delicious flavours of real pumpkin and aromatic fall spices! If there is any pumpkin spice recipe that will get you feeling cozy, it's going to be this pumpkin bread!!
As soon as Fall arrives I start craving this delicious glazed pumpkin bread! I adore comforting pumpkin bakes at this time of year and like my recipe for delicious pumpkin cake, this loaf recipe is sure to make all your Autumn baking dreams come true! If you have some leftover pumpkin purée, be sure to try these amazing pumpkin scones or my pumpkin cheesecake bars as well.
The buttery vanilla glaze is the icing on the cake in this recipe. The goal was to create a glaze that resembles a donut glaze and I nailed it. This glaze is pure salted buttery vanilla goodness! Everyone I make this for LOVES it! It might just be the BEST pumpkin bread out there!
Why You Need to Make This Recipe
- Quick & Easy. This recipe is super easy to mix up and let the oven do the rest!
- The smell! Your house will smell amazing while the loaf is baking.
- Uses basic ingredients. You might already have all the necessary ingredients. If not, they can all be found at any grocery store.
- A family favourite. My family loves this recipe and I'm sure yours will too!
Here are the ingredients needed to make this recipe. I have included some substitutions below.
Pumpkin Bread Ingredients
- Oil - Any neutral flavoured oil will work here. Avocado oil, canola oil, sunflower oil, etc.
- Brown Sugar - The rich flavour of brown sugar instead of white sugar really helps bring a depth of flavour to this bread and keep it soft.
- Pumpkin Purée - The star of the show! Just make sure you buy pumpkin purée, NOT pumpkin pie filling.
- Sour Cream - Sour cream helps keep this bread very moist and tender.
- Vanilla Extract - Pure or artificial - whatever you have on hand!
- Spices - A blend of ground cinnamon, ginger, nutmeg, cloves, and allspice.
- All-Purpose Flour
- Salt - Salt helps give depth of flavour to baked goods.
- Baking Powder
- Baking Soda
Vanilla Glaze Ingredients:
- White Sugar
- Salted Butter - If you aren't using salted butter, be sure to add a pinch of salt.
- Powdered Sugar
- Vanilla Extract
See recipe card for quantities.
How to Make Pumpkin Bread
Here are step-by-step photos and instructions to make this recipe.
1. Combine oil, brown sugar, eggs, sour cream, pumpkin purée, and vanilla extract in a mixing bowl.
2. Whisk the wet ingredients until fully incorporated and smooth.
3. In another mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
4. Whisk the dry ingredients until fully combined.
5. Add the dry ingredients to the wet ingredients.
6. Whisk until combined but do not overmix!
Tip: It's totally fine if the batter is still a little lumpy after mixing. The lumps will work their way out during baking, trust me. Don't overmix attempting to get them out!
7. Pour batter into a loaf pan that has been greased and lined with parchment paper.
8. Bake until a toothpick inserted into the center comes out clean!
How to Make the Glaze for Pumpkin Bread
Make the glaze while the bread is baking.
1. The ingredients needed are sugar, milk, butter, powdered sugar, and vanilla extract.
2. Combine the sugar, milk, and butter in a small saucepan over medium heat. Boil for 2 minutes, whisking constantly.
3. Add the powdered sugar and vanilla extract to the cooked mixture.
4. Whisk until smooth.
Tip: Wait about 30 minutes to allow both the glaze and bread to cool before topping with the glaze.
Don't have one of the ingredients listed? Some of the ingredients cannot be replaced, but here are some possible substitutes:
- Sour cream - plain yogurt can be used in place of sour cream. However, the fat content in yogurt is typically lower than sour cream so the bread might not turn out as moist and tender.
- Spices - pumpkin pie spice can replace the individual spices. Simply use 1 tablespoon of pumpkin pie spice in their place.
- Salted Butter - add a pinch of salt if you are using unsalted butter in the glaze.
This pumpkin bread can be stored in an airtight container for up to 4 days.
I have not tried freezing this bread.
Oil, brown sugar, pumpkin purée, and sour cream make this pumpkin bread tender and moist.
Pumpkin bread will last up to 4 days if stored in an airtight container at room temperature.
More Fall Recipes
Moist Pumpkin Bread with Vanilla Glaze
- 9x5-inch loaf pan
- non-stick cooking spray
- parchment paper
- mixing bowls
- wooden spoon
- measuring cups & spoons
- small saucepan
For the Bread:
- ½ cup oil (any neutral-flavoured oil)
- 1 cup 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
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. (A few lumps remaining are okay, do not overmix!)
- Pour batter into the prepared pan and smooth into the edges and smooth the top. Bake in the preheated oven for 45-55 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!