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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.

Homemade Pumpkin bread, slices shown stacked on parchment paper with a bottle of milk in the background.

TIPS FOR MAKING THIS PUMPKIN 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.
The Best Homemade Pumpkin Bread recipe from The Country Cook, bread shown sliced on a white platter.

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)
all-purpose flour, baking soda, baking powder, pumpkin pie spice, light brown sugar, pure pumpkin, eggs, vegetable oil.

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.

yellow bowl filled with 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.

pictured: a clear glass mixing bowl with brown sugar, canned pumpkin, eggs, oil and water.

Add dry ingredients to wet and stir just until blended together. Be careful not to overmix.

flour mixture added to wet batter in a stand mixer.

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.

pumpkin bread batter poured into a ceramic bread baking pan.

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.

butter, brown sugar and milk added to a saucepan on the stove.

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.

poking holes in baked pumpkin bread with a wooden skewer.

Start pouring the warm glaze over the warm bread. Try to pour slowly to allow that glaze to seep in the holes you poked.

pouring glaze over fully baked pumpkin bread.

Press chopped pecans (if you’re using) into the top of the bread.

fully baked pumpkin bread with glaze and chopped pecans shown on a white platter.

Allow to cool before slicing.

sliced pumpkin bread shown on a white plate with a bottle of milk in the background.

CRAVING MORE RECIPES?

Originally published: October 2011
Updated & republished November 2020

Homemade Pumpkin Bread recipe

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.
5 from 14 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 6

Ingredients

For the bread:

For the glaze:

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

Course: Dessert
Cuisine: American

Nutrition

Calories: 539kcal | Carbohydrates: 74g | Protein: 6g | Fat: 25g | Sodium: 653mg | Fiber: 1g | Sugar: 45g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




60 Comments

    1. 5 stars
      I made the pumpkin bread for a party & it was a big hit! I doubled the recipe and made 8 mini loaves. Baked at 350 and started testing for doneness at 20 min. Ended up baking for about 28 min when toothpick came out clean. Have had requests today for the recipe. Will make again!

  1. 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!

  2. 5 stars
    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!

  3. 5 stars
    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!