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    Home » Recipes » Breads & Rolls » Moist Pumpkin Bread with Vanilla Glaze

    Moist Pumpkin Bread with Vanilla Glaze

    Published: Oct 3, 2019 · Modified: Oct 9, 2023 by Naomi Andres · 8 Comments

    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!!

    Jump to Recipe Print Recipe
    Loaf of sliced pumpkin bread topped with vanilla glaze on a marble board.

    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.

    Loaf of pumpkin bread topped with glaze on a marble board.

    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!

    Jump to:
    • Why You Need to Make This Recipe
    • Ingredients
    • How to Make Pumpkin Bread
    • How to Make the Glaze for Pumpkin Bread
    • Substitutions
    • Storage
    • Recipe FAQ
    • More Fall Recipes
    • 📖 Recipe

    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!
    Slice of pumpkin bread on a marble board.

    Ingredients

    Here are the ingredients needed to make this recipe. I have included some substitutions below.

    ingredients for pumpkin bread: brown sugar, flour, oil, salt, pumpkin purée, sour cream, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and baking powder.

    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.
    • Eggs
    • 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
    • Milk
    • 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.

    Glass mixing bowl filled with oil, brown sugar, eggs, sour cream, pumpkin purée, and vanilla extract.

    1. Combine oil, brown sugar, eggs, sour cream, pumpkin purée, and vanilla extract in a mixing bowl.

    Glass mixing bowl full of pumpkin bread wet ingredients mixed together with a gold whisk

    2. Whisk the wet ingredients until fully incorporated and smooth.

    Glass mixing bowl with flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves with a gold whisk.

    3. In another mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.

    Glass mixing bowl full of combined pumpkin bread dry ingredients with a gold whisk.

    4. Whisk the dry ingredients until fully combined.

    Pumpkin bread wet and dry ingredients combined in a glass mixing bowl with a whisk.

    5. Add the dry ingredients to the wet ingredients.

    Pumpkin bread mixed batter in a glass mixing bowl with a whisk.

    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!

    Batter in a greased loaf pan lined with parchment paper.

    7. Pour batter into a loaf pan that has been greased and lined with parchment paper.

    Baked loaf in a loaf pan 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.

    Ingredients for vanilla glaze: sugar, milk, butter, powdered sugar, and vanilla extract.

    1. The ingredients needed are sugar, milk, butter, powdered sugar, and vanilla extract.

    Sugar, milk, and butter in a metal saucepan.

    2. Combine the sugar, milk, and butter in a small saucepan over medium heat. Boil for 2 minutes, whisking constantly.

    Powder sugar and vanilla extract added to the glaze in a metal saucepan.

    3. Add the powdered sugar and vanilla extract to the cooked mixture.

    Finished glaze in a metal saucepan.

    4. Whisk until smooth.

    Tip: Wait about 30 minutes to allow both the glaze and bread to cool before topping with the glaze.

    Substitutions

    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.

    Storage

    This pumpkin bread can be stored in an airtight container for up to 4 days.

    I have not tried freezing this bread.

    Recipe FAQ

    How to make pumpkin bread moist?

    Oil, brown sugar, pumpkin purée, and sour cream make this pumpkin bread tender and moist.

    How long does pumpkin bread last?

    Pumpkin bread will last up to 4 days if stored in an airtight container at room temperature.

    More Fall Recipes

    • Apple oatmeal scone on a baking sheet
      Apple Cinnamon Oatmeal Scones
    • Pumpkin scones topped with vanilla glaze and pumpkin spice glaze on a baking sheet.
      Pumpkin Spice Scones
    • Mini pumpkin cupcakes topped with cream cheese frosting and a sprinkle of nutmeg on a white plate.
      Mini Pumpkin Cupcakes
    • Cheesecake bar topped with whipped cream.
      Pumpkin Cheesecake Bars with Gingersnap Crust

    📖 Recipe

    Loaf of sliced pumpkin bread topped with vanilla glaze on a marble board.

    Moist Pumpkin Bread with Vanilla Glaze

    Naomi Andres
    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!!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 14 slices
    Calories 300 kcal

    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 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

    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. (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!

    Notes

    * Plain yogurt may be used in place of sour cream.
    **You may substitute all the individual spices with 1 tablespoon of pumpkin pie spice.
    ***If using unsalted butter, add a pinch of salt to the glaze.
    Store the bread in an airtight container at room temperature for up to 4 days.

    Nutrition

    Calories: 300kcalCarbohydrates: 47gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 10mgSodium: 245mgPotassium: 99mgFiber: 1gSugar: 32gVitamin A: 2833IUVitamin C: 1mgCalcium: 71mgIron: 1mg
    Keyword Fall, glaze, pumpkin, pumpkin bread, pumpkin loaf, pumpkin spice, quick bread
    Tried this recipe?Let me know how it was!

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    Meet the Author

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

    Reader Interactions

    Comments

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      Recipe Rating




    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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