Pumpkin Bread with Brown Sugar Glaze
This Pumpkin Bread is like pumpkin pie in the form of bread! It is so moist and has the most delicious brown sugar glaze to really take it over the top!
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. I know, I know, some people hate that word, but that’s just the best word to describe this bread- it’s not dry or stale at all! Hands down my favorite recipe for pumpkin bread!
This recipe is incredibly DELICIOUS. Took it to a meeting, and it was gobbled up within minutes and rave reviews from even the picky eaters. Thank you for sharing all your hard work and testing to create this amazing recipe. Well done
– Stace
FREQUENTLY ASKED QUESTIONS:
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.
Instead of this glaze, you could use a cream cheese frosting.
Yes, you can use this batter to make mini pumpkin breads as well. Just keep an eye on the timing as they tend to bake faster.
I love this classic Pumpkin Bread loaf just the way it is, but sometimes it’s nice to change it up. Adding some chocolate chips or mini chocolate chips to the batter would be a nice change. Some readers also like adding chopped nuts and even raisins to the batter. Whatever floats your boat, give it a try.
Leftover bread should be stored in an airtight container or keep the loaf wrapped in plastic for up to 3-4 days. But let’s be honest, mine never lasts that long because we can’t stop eating it!
Yes! This is a great recipe to double and have a loaf now and freeze a loaf for later. Wrap your bread loaf in plastic wrap tightly and foil before freezing for up to 3 months. Thaw the loaf in the fridge overnight before reheating and enjoying.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour– my favorite brand to use is White Lily when making this loaf. I know this isn’t available for everyone so, of course, any flour brand should work. King Arthur is another good one to try.
- baking soda and baking powder – yep, we’re using both here.
- pumpkin pie spice
- light brown sugar
- pure pumpkin– make sure you grab the canned pumpkin puree, not pumpkin pie filling. There’s a big difference in texture and flavor. Sweet Potato can be substituted for pumpkin if needed.
- eggs
- vegetable oil
- water
- butter
- milk
- chopped pecans – these are optional if you don’t like nuts.
HOW TO MAKE 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 photos & republished September 2024
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
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
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.
Brandie, thank you for sharing this. I have grown a big interest and hobby in baking with the situation going on around and started to stay at home mostly. I tried doing this recipe and followed the instruction, it turned perfect. The entire family loves the pumpkin bread. Will you be able to share the specific brand for flour? I use King Arthur’s and it was good.
King Arthur is a very good brand. My personal favorite is White Lily brand but I know not everyone can get it by them. If you can find it, I highly recommend!
I would like to add raisins and chopped pecans in the batter. How do you think this would work?
I’m not a fan of raisins with pumpkin but if that is something you enjoy – go for it! 🙂
I made this and it turned out awesome. It’s really not actually a dizzingly sweet loaf; Not a true dessert and instead definitely like, for coffee, but this is what I wanted because I didn’t feel like garbage after having a slice. The note made about watching the timing was really helpful and I ended up with an absolutely perfect bake.
So so good! Just finished baking this pumpkin bread and it’s definitely a keeper!!
What size of loaf pan to use to make the pumpkin bread, if just says a large size of pan.
I love your website! And I’m eager to try making your Pumpkin Bread with Brown Sugar Glaze. You also mention pouring some of the batter into a Ramekin dish to bake. How long would you bake it for, if you wanted to make a bunch of small ones?
Jolene, you can put nuts in it and change up the glaze for a cream cheese frosting if you prefer.
Hi! I'm wondering if I could use nuts in it? And would cream cheese frosting taste good on it? Thanks…and I love your recipes!
Made this today….one word…Awesome! I have never had pumpkin bread that was as moist as this..and the glaze….my my don't get me started on the glaze!!
Oh my goodness, this looks DELICIOUS. I'm so glad to have found your site!! Just like a lot of other moms on here, I am always looking for blogs or websites that show how to make yummy meals with stuff you already have in the pantry. SO helpful. Thank you so much, I'll be checking out your recipes frequently! 🙂
I made this bread the other day and it is by far the very best pumpkin bread I have ever eaten!! I always thought that my Mom's was the best, but this has it beat!! Thanks for the great recipe!!
This is amazing! I made it twice, the first time I used dark brown sugar for both the bread and the glaze (as that was all I had) and it was ok. The second time I followed your instruction exactly (and had light brown sugar!) and it was WONDERFUL!! Even my non-pumpkin-fan-husband liked it! So wonderful!! Thanks for sharing this, and all of your lovely recipes!
HELLO I just love your site. I tried to enter to win an iPad but the form would not open so I could fill it out.
Yes, I would like to know could it be made with sweet potatoes as well, and taste just as good. I love sweet potatoes! And this looks so scrumptious!!!
Can it be made with sweet potatoes?
I was looking for a special recipe this Thanksgiving for my family. I have made Pumpkin Bread in the past and have used the same recipe for years. I was so excited when I saw your recipe! It looks yummy and sooo easy. Mine does not have a glaze and so I am doubley excited to try this. Thanks you so very much!
I'm baking this in the oven now and it.smells.SOOOO.good!! I can't wait to try it!
I don't think I've ever commented on anyone's page before, but I had to get back on here to tell you that your pumpkin bread is absolutely delicious! My family said it's the best they've ever had! Thank you for you're blog and all the wonderful recipes you share!
I brought this to work today for a little "breakfast club" we have once a week. Everyone said this was the best pumpkin bread they ever had! Thanks for the delicious recipe!
First let me tell you "I'm your newest follower"! Hope you will peek in on me too, "If you like and MAYBE follow me too"! I LOVE all your wonderful recipes AND this one is WONDERFUL…I'm a big fan of pumpkin anything(year round). I've convinced myself "It's HEALTHY" because it's a vegetable and I'm sticking to that! When the cans of PURE run out "I'll turn to pureed sweet potato"…
Thank you for all this "Yumminess"!!!
Happy St Patrick's Day to you,
Donna
This picture/recipe just stopped me in my tracks! It is winter now and I am not waiting to till next fall to make this one, I love pumpkin bread and the glaze just put this recipe to the top of my list.
Wendy, I hope you like this one!! I just made it again last week. It doesn't have to be fall to enjoy the flavors of pumpkin!
I just had to come back and tell you – this is DELICIOUS (I swear there hasn't been anything on your site that I've tried and HAVEN'T liked). And FYI – I haven't had much luck with banana breads, zucchini breads, etc keeping their shape after they come out of the oven – most of the time they fall (high altitude) but this one didn't. It looked beautiful and stayed beautiful.
Andrea, I hope you enjoyed it! Chris – that is so wonderful to hear! Thank you so much for taking the time to come back & let me know how it turned out for you!!
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.