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 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.
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?
Originally published: October 2011
Updated & republished November 2020
Pumpkin Bread with Brown Sugar Glaze
Ingredients
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 light brown sugar, packed
- 1 (15 ounce) can pure pumpkin (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)
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 and other nutritional values can vary quite a bit depending on which brands were used.
Yummy! I made a batch this afternoon, and it is delicious. I had to take some to my neighbor to keep me from eating the whole thing myself. This is a keeper!
This is cooling on my counter right now. I can't wait to cut into it!
Okay, so. My family has what I term the best pumpkin bread recipe ever. However, our recipe doesn't have the brown sugar glaze that yours has so, perhaps not. So much. I can't imagine how much further over the top that takes the recipe for pumpkin bread from ordinary to extraordinary. I really really cannot get over the simplicity of this idea considering what a great impact it would have on an ordinary loaf of pumpkin bread.
Going to have to give that a try. Just wow.
Sorry I haven't commented in so long! I have kind of fallen off the blogosphere this summer but, I still have been following and still love your recipes and will be a more devoted follower starting now!
Thanks for always posting such awesome pieces 🙂
-Meg
@ http://clutzycooking.blogspot.com
Wow this bread looks beautiful! Love the flavors and the addition of the pecans too. Yum!
Just beautiful. I have to go my bland breakfast now. =(
Mmm pumpkin bread is the best! I really need to try this brown sugar glaze next time I bake a loaf!
I love soft,warm pumpkin bread..I would have never thought to top it with a glaze..good thinking!
Oh my gosh, this goes into my "gotta try NOW" pile. YUM!
I hear there is a apple festival up your way? Half my family is visiting my brother in Culpeper. It is pumpkin season so this would be great with a cup of coffee.
I love the glaze idea and agree with you, "why would you not?" Great recipe!
The glaze and chopped pecans seal the deal. Super tasty Brandie!
Great looking pumpkin bread, especially with the glaze. I just made my first pumpkin recipe of the season yesterday, and have several more in mind. We have lots of leaves to rake, if you would like to come and help:)
I love making pumpkin bread but have never done a glaze before. Love the idea!
Great pumpkin bread… the glaze is wonderful!
This looks so good! And yes, why would you bake it without the glaze? Yummy! Enjoy your weekend!
Oh, man, if you weren't in VA, I'd be at your door hoping you'd offer me a slice! Amazing pumpkin bread…the glaze is fantastic!
Have a great weekend! xo
I love how you took this pumpkin bread to the next level with that delicious-looking glaze! Yum!
Wow..that looks really delicious…Thanks for the recipe dear..American Classic Carrot Cake is my post today…
I was thinking of cooking up something pumpkin-ey myself today. This looks great…love the glaze!
This looks so delish! I don't always like pumpkin but man this bread looks so moist and that icing, oh that icing!!! I just buzzed this on foodbuzz and bookmarked it to make 🙂
Bran- this looks AMAZING! I bet that glaze just makes this super duper delish! Cant wait to try this out!
Okay, you sold me, I won't make this without the glaze.
Thanks so much for posting this! It looks absolutely stunning.
Have a great weekend Brandie!
That looks sooo good! I have a pumpkin bread recipe that I just love (actually from a Gooseberry Patch cookbook!), but I think I might use this glaze on it to jazz it up a bit! Thanks for the great idea!
Stephanie
Wow!! This looks amazing, the brown sugar glaze looks and sounds like pure heaven over this pumpkin bread.