Pumpkin Bread with Brown Sugar Glaze
This pumpkin bread is like pumpkin pie in the form of bread! It is made so moist thanks to the pure pumpkin and brown sugar glaze.
THE MOST TENDER AND MOIST PUMPKIN BREAD
Pumpkin bread is one of my favorite things to make with canned pumpkin. Just like pumpkin pie, when you smell this baking in your oven, it just makes you happy. This bread is so unbelievably moist.
TIPS FOR MAKING THIS SWEET BREAD RECIPE:
- Now, you could make this without the glaze, but really, why would you want to? If you’re gonna go through the trouble of making some good, sweet bread from scratch you might as well go all the way.
- You can use this batter to make mini pumpkin breads as well. Just keep an eye on the timing.
- Sweet Potato can be substituted for pumpkin.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking soda
- baking powder
- salt
- PUMPKIN PIE SPICE
- light brown sugar
- pure pumpkin (not pumpkin pie filling)
- eggs
- vegetable oil
- water
- butter
- milk
- chopped pecans (optional)
HOW TO MAKE THE BEST PUMPKIN BREAD:
Preheat oven to 325F degrees (350F if using a metal loaf pan.) Spray loaf pan with nonstick cooking spray. In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.
In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.
Pour into a large loaf pan and bake for about an hour to an hour and 15 minutes. Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.
When bread is almost finished, start working on the glaze. In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 1- 2 minutes. Stir constantly so it doesn’t burn.
When your bread is finished (while still warm), start poking a bunch of holes in it using a fork, toothpick or skewer. This will allow some of the glaze to seep into the bread. Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do.
Start pouring the warm glaze over the warm bread. Try to pour slowly to allow that glaze to seep in the holes you poked.
Press chopped pecans (if you’re using) into the top of the bread.
Allow to cool before slicing.
CRAVING MORE RECIPES? GIVE THESE A TRY!
PUMPKIN BREAD WITH BROWN SUGAR GLAZE
Ingredients
For the bread:
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup light brown sugar, packed
- 1 (15 oz) can pure pumpkin, not pumpkin pie filling
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup water
For the glaze:
- 1 tablespoon butter
- 1/4 cup brown sugar
- 3 tablespoons milk
- 1/4 cup chopped pecans, optional
Instructions
- Preheat oven to 325F degrees (350F if using a metal loaf pan). Spray loaf pan with nonstick cooking spray.
- In a medium bowl, mix together flour, baking soda, baking powder, salt and spices.
- In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine.
- Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.
- Pour batter into loaf pan and bake for about an hour to an hour and 15 minutes.
- Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.
- When bread is almost finished, start working on the glaze. In a small saucepan, whisk together butter, brown sugar and milk.
- Bring it up to a boil for about 2 minutes. Whisk constantly so it doesn't burn.
- When the bread is finished (while still warm), start poking a bunch of holes in it using a fork.
- Be sure to put a paper towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge.
- Start slowly pouring the warm glaze over the warm bread and aim for the holes you poked.
- Press chopped pecans (if you’re using) into the top of the bread. Allow to cool before slicing.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: October 2011
Updated & republished November 2020
This is my go to pumpkin loaf recipe. Have made it several times and always turns out well.
For our Canadian Thanksgiving I doubled the recipe and baked it in a 9 x 12 pan, everyone loved it.
Thanks for a such a great recipe Brandie!
You are so kind Fatima – thanks so very much for coming back to comment. Hope you had a wonderful Thanksgiving!!❤️
super moist and super delicious!
Had to make my own purée and pumpkin spice so it took a longer time to make but fabulous in the end!
Have made this pumpkin bread several times, it’s my new go to recipe. Moist, delicious, basic pantry ingredients and easy to follow directions, always turns out great! Thanks for this great recipe!