Description
A moist and warmly spiced pumpkin bread topped with a rich brown sugar glaze that seeps into every bite. Perfect for fall mornings or cozy desserts.
Ingredients
- 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
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ⅓ cup water
- 1 tablespoon butter (for glaze)
- ¼ cup brown sugar (for glaze)
- 3 tablespoons milk (for glaze)
- ¼ cup chopped pecans (optional, for glaze)
Instructions
- Preheat oven to 325°F for glass/ceramic loaf pan or 350°F for metal pan. Grease the pan well with nonstick spray.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a separate large bowl, mix brown sugar, pumpkin puree, eggs, oil, and water until smooth.
- Add dry ingredients to wet and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 15 minutes, checking with a toothpick around the 50-minute mark.
- While bread is baking, prepare the glaze: heat butter, brown sugar, and milk in a small saucepan, bring to boil for 1–2 minutes while whisking.
- Once bread is out of the oven and still warm, poke holes in the top using a fork or skewer.
- Slowly pour the warm glaze over the bread, letting it seep into the holes. Sprinkle with pecans if using.
- Let the bread cool before slicing and serving.
Notes
- Use homemade pumpkin spice if you’re out of store-bought.
- Can be made into muffins or mini loaves—adjust baking time accordingly.
- Freezes well for up to 3 months if wrapped tightly.
- Skip the glaze for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
