Why You’ll Love This Recipe
This pumpkin bread offers everything you crave in a fall dessert: a rich, spiced flavor, a tender texture, and a sweet, buttery glaze that makes each bite feel like a warm hug. The pumpkin puree ensures the bread is moist, while the spices—cinnamon, nutmeg, ginger, and cloves—add that signature autumn flavor. Whether you enjoy it fresh from the oven or as a snack the next day, this bread is sure to impress. The glaze on top gives it an extra touch of sweetness and elegance, making it perfect for serving at gatherings or as a gift.
Ingredients
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- ¼ cup water
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
For the Assembly:
- Chopped nuts for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Pumpkin Bread:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin puree and water until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
2. Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
3. Assemble the Bread:
- Once the bread has completely cooled, drizzle the glaze over the top, ensuring it is fully coated.
- Optional: Garnish with chopped nuts for extra texture and flavor.
4. Serve:
- Serve the Best Pumpkin Bread at room temperature, and enjoy your delicious, comforting treat!
Servings and Timing
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Variations
- Vegan Version: Swap the butter for a plant-based version and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a substitute for eggs.
- Spiced Nuts: Add chopped walnuts or pecans into the batter for extra crunch and flavor, or sprinkle them on top with the glaze.
- Chocolate Pumpkin Bread: Fold in some chocolate chips into the batter for a chocolatey twist on this classic pumpkin bread.
Storage/Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want to store it longer, wrap it tightly in plastic wrap and place it in the freezer for up to 2 months. To reheat, just microwave a slice for 10-15 seconds, or warm it in a low oven.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin works perfectly for this recipe. Just make sure it’s pure pumpkin puree and not pumpkin pie filling.
2. Can I make this recipe without the glaze?
Absolutely! The bread is delicious on its own without the glaze. If you prefer it less sweet, simply omit the glaze.
3. Can I add raisins or other dried fruit?
Yes, you can add raisins, dried cranberries, or even dried apricots to the batter for added texture and sweetness.
4. Can I make this recipe into muffins instead of bread?
Yes, you can make this pumpkin bread into muffins by dividing the batter into a muffin tin. Bake for about 20-25 minutes or until a toothpick comes out clean.
5. How do I know when the bread is done?
Check the bread with a toothpick or cake tester. If it comes out clean or with a few crumbs, it’s done. If there’s wet batter, bake for a few more minutes and check again.
6. Can I use brown sugar instead of granulated sugar?
Yes, brown sugar will work in this recipe. It will give the bread a richer, deeper flavor.
7. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
8. How do I store leftover pumpkin bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.
9. Can I make this recipe ahead of time?
Yes, this pumpkin bread can be made a day ahead of time. The flavors may even improve as it sits. Just store it covered at room temperature.
10. Can I use pumpkin spice instead of individual spices?
Yes, you can substitute pumpkin pie spice for the cinnamon, nutmeg, cloves, and ginger in the recipe. Use about 2 teaspoons of pumpkin pie spice for the equivalent.
Conclusion
This Best Pumpkin Bread Recipe is the perfect autumn treat, combining the rich flavors of pumpkin and warm spices. The glaze adds a touch of sweetness, and the option for nuts gives it extra texture and flavor. Whether you’re baking it for a cozy fall breakfast, a special gathering, or a simple dessert, this pumpkin bread will definitely be a hit!
Best Pumpkin Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Pumpkin Bread Recipe combines the comforting flavors of cinnamon, nutmeg, and pumpkin puree into a soft, moist loaf. Topped with a sweet glaze and optional chopped nuts, it’s the perfect fall treat for breakfast, snacks, or dessert.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 cup pumpkin puree
¼ cup water
1 cup powdered sugar (for glaze)
2–3 tablespoons milk (for glaze)
½ teaspoon vanilla extract (for glaze)
Chopped nuts for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin puree and water until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the bread has cooled, drizzle the glaze over the top and garnish with chopped nuts if desired.
- Serve at room temperature and enjoy!
Notes
This bread is delicious on its own without the glaze if you prefer a less sweet version.
You can make it vegan by using plant-based butter and flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water) as a substitute for eggs.
If you don’t have fresh pumpkin puree, canned pumpkin works perfectly—just make sure it’s pure pumpkin and not pumpkin pie filling.
The bread can be made ahead of time and stored for up to 3 days at room temperature.
For added texture, sprinkle chopped walnuts or pecans into the batter before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
