This old fashioned Pumpkin Bread with Glaze is soft, moist, and full of warm fall flavor. The simple powdered sugar and cinnamon glaze is the perfect finishing touch.
I love the pumpkin bread recipes that I find in old cookbooks. They tend to be simple, reliable, and made for sharing. This recipe for Pumpkin Bread with Glaze is taken from one of those cookbooks, and the sweet cinnamon glaze gives it bakery-worthy pizzazz.
The loaf itself is soft and moist, has plenty of pumpkin flavor, and slices beautifully without falling apart. The cinnamon glaze adds just the right amount of sweetness and makes the loaf a little extra special.
I love eating slices of the bread for an afternoon snack with a cup of tea. Cinnamon tea is my drink of choice in the fall. With the leaves falling down on a sunny afternoon and a slice of pumpkin bread to nibble on, fall is feeling extra cozy and delicious.
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Tips for Making Pumpkin Bread with Glaze
- Be sure to let your butter soften before starting. If you forget or you’re in a hurry, follow these tips for how to soften butter quickly.
- Let the loaf fully cool before adding the glaze. Don’t skip the cinnamon in the glaze-it really jazzes up an ordinary powdered sugar glaze.
- When making the glaze, only use enough cream to make it pourable. This will keep the frosting nice and thick (so it stays on top) and create pretty drips down the sides.
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A Snapshot of What You’ll Need
- You’ll just need ¾ cup pumpkin purée, from a 15-oz can. Use the rest to make a half batch (just one loaf) of this Pumpkin Apple Bread next, or double this recipe and use the other loaf to give away or freeze. I know I wouldn’t be upset if a loaf of pumpkin bread showed up at my door!
- The bread contains four warm spices: cinnamon, nutmeg, ginger, and cloves. You can also substitute 2 teaspoons of pumpkin pie spice in place of them.
- The glaze is a simple combo of powdered sugar, cinnamon, and heavy cream.
How to Make Pumpkin Bread with Glaze
- Cream together the butter and sugar, then add the eggs and vanilla and beat until combined. Fold in the dry ingredients.
- Transfer the batter to a greased loaf pan and bake for about 65 minutes at 350°F.
- When the loaf if fully cool, stir together the powdered sugar, cinnamon, and enough heavy cream to make it pourable.
- Pour the glaze over the pumpkin loaf and let sit so it firms up a bit. Slice and enjoy!
Storing the Pumpkin Bread
Keep the bread tightly covered in the fridge for up to one week. Allow it to come to room temperature before enjoying, or give it a quick zap in the microwave to warm it through. It needs to be the refrigerator because of the heavy cream in the glaze.
If you’d like to freeze the bread, I recommend freezing it without the glaze. It’ll hold up better and you won’t have foil/saran wrap marks in the glaze that way. To freeze, wrap it tightly in foil or saran wrap and place it in a resealable freezer bag. It’ll keep in the freezer for several months.
📖 Recipe
Pumpkin Bread with Glaze
Equipment
Ingredients
For the bread:
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ½ cup butter softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ¾ cup pumpkin purée
For the glaze:
- ½ cup powdered sugar
- ⅛ teaspoon cinnamon
- 1 -2 tablespoons heavy cream
Instructions
- Grease a 8½x4½-inch loaf pan. Preheat oven to 350°F.
- In a large bowl, whisk together 1½ cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
- In another large bowl, cream together ½ cup butter and 1 cup sugar with a hand mixer or stand mixer until light and fluffy.
- Add 1 teaspoon vanilla and beat in 2 eggs one at a time, beating well after each addition.
- With the mixer on low, add the dry ingredients alternating with ¾ cup pumpkin purée, and stir just until combined.
- Transfer mixture to the greased loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes, then gently remove the bread from the pan. Let cool completely.
- Once it's cool, whisk ½ cup powdered sugar and ⅛ teaspoon cinnamon with 1 tablespoon heavy cream just until it's pourable. Add the additional tablespoon of heavy cream as needed.
- Pour the glaze over the pumpkin bread and let it set. Slice and serve.
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