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Glazed Pumpkin Bread

October 3, 2019 by Naomi Andres 8 Comments

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!!

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Glazed Pumpkin Bread
Glazed 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!

Glazed Pumpkin Bread
Glazed Pumpkin Bread

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!

Glazed Pumpkin Bread
Glazed Pumpkin 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!

Glazed Pumpkin Bread
Glazed Pumpkin Bread

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
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5 from 5 votes

Glazed Pumpkin Bread

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!!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Servings: 1 loaf
Author: Naomi Andres

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

Store the bread in an airtight container at room temperature for up to 4 days.

Love and Cookies,

Naomi

 

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Glazed Pumpkin Bread

If you make this Glazed Pumpkin Bread recipe or any of my recipes, I’d love to see pictures of your baking adventures on Instagram, Facebook, or Twitter!  Don't forget to tag them #kneadsomesweets!

 Click here for all of my past recipes!

Thank you so much for following Knead Some Sweets and making my recipes!

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Meet the Author

Hi, I’m Naomi! Recipe developer, photographer, and blogger behind Knead Some Sweets. Read More...

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Comments

  1. Judith Parker

    October 09, 2021 at 3:58 pm

    I made this today and it is delicious. I did not have dark brown sugar so used light and it still came out great!

    Reply
    • Naomi Andres

      October 12, 2021 at 5:02 pm

      Thank you so much for commenting, Judith, I’m glad to hear that you enjoyed this recipe!

      Reply
  2. Jocelyn

    November 03, 2020 at 10:14 am

    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.

    Reply
    • Naomi

      November 03, 2020 at 4:14 pm

      Thank you so much, Jocelyn!! I am glad you enjoyed this recipe!

      Naomi

      Reply
  3. Taryn

    April 05, 2020 at 3:47 pm

    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!

    Reply
    • Naomi

      April 06, 2020 at 11:34 am

      Thank you so much, Taryn! This is one of my favourite recipes, too!

      Naomi

      Reply
  4. Kaleigh Stroink

    March 30, 2020 at 8:51 pm

    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. 😀

    Reply
    • Naomi

      March 31, 2020 at 4:19 pm

      Thanks for making and reviewing this recipe, Kaleigh! I'm glad you liked it!

      Naomi

      Reply

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