I baked this pumpkin bread and it tastes just like a slice of fall. It’s rich, moist, full of warm spices, and topped with a buttery brown sugar glaze that seeps into every bite. It’s my go-to when I want something sweet, simple, and soul-warming.
Why You’ll Love This Recipe
I love this pumpkin bread because:
It’s incredibly moist and never dry.
The warm pumpkin pie spice adds that comforting autumn flavor I crave.
The brown sugar glaze takes it over the top—sweet, sticky, and decadent.
It’s easy to make and perfect for gifting, slicing for breakfast, or enjoying as dessert.
The recipe is simple but leaves room for creativity if I want to switch it up.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bread:
1 ¾ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup packed light brown sugar
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
½ cup vegetable oil
⅓ cup water
For the glaze:
1 tablespoon butter
¼ cup brown sugar
3 tablespoons milk
¼ cup chopped pecans (optional)
directions
I preheat the oven to 325°F if I’m using a glass or ceramic loaf pan. If it’s a metal pan, I go with 350°F. I grease the pan well with nonstick spray.
In one bowl, I whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a separate large bowl, I combine the brown sugar, pumpkin puree, eggs, oil, and water until smooth.
I add the dry ingredients into the wet and stir until just combined—I make sure not to overmix.
I pour the batter into the prepared pan and bake it for about 1 hour to 1 hour and 15 minutes. I check it around the 50-minute mark by inserting a toothpick in the center.
While the bread is baking, I prepare the glaze by heating butter, brown sugar, and milk in a small saucepan. I let it boil for 1–2 minutes, whisking constantly.
Once the bread is out of the oven and still warm, I poke holes in the top using a fork or skewer.
I slowly pour the warm glaze over the bread, letting it sink into the holes. I sprinkle pecans on top if I’m using them.
I let it cool before slicing—this part’s hard to wait for but so worth it.
Servings and timing
Servings: 6 to 8 slices, depending on how thick I cut them
Prep time: 10 minutes
Cook time: 1 hour to 1 hour 15 minutes
Total time: About 1 hour 25 minutes
Variations
I sometimes add chocolate chips or white chocolate chunks for a sweeter twist.
I like to fold in chopped walnuts or pecans for crunch.
I skip the glaze when I want something a little less sweet.
I’ve also made mini loaves or muffins with this batter—just reduce the baking time accordingly.
storage/reheating
I store the bread in an airtight container at room temperature for up to 3–4 days.
For longer storage, I wrap it tightly and freeze it for up to 3 months.
When I’m ready to eat, I thaw it at room temperature or warm slices in the microwave for about 15–20 seconds.
FAQs
How do I know when the pumpkin bread is done?
I insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s done. If it has wet batter, I bake it longer.
Can I leave out the glaze?
Yes, I’ve made it without the glaze when I want something a bit lighter or less sweet. It still tastes amazing on its own.
What can I use instead of pumpkin pie spice?
If I’m out, I make a quick blend using cinnamon, nutmeg, ginger, and cloves. It works just as well.
Can I use fresh pumpkin puree?
Yes, I’ve used homemade puree, but I make sure to drain it really well so it’s not too watery—it can affect the texture otherwise.
Can I turn this into muffins?
Definitely. I spoon the batter into muffin tins and bake for about 20–25 minutes, checking doneness with a toothpick.
Conclusion
This pumpkin bread with brown sugar glaze is one of my favorite fall bakes. It’s simple, satisfying, and just the right balance of spice and sweetness. Whether I’m baking for guests or just want to enjoy a cozy treat with coffee, this loaf always hits the spot.
