Pumpkin Bread

Moist and spicy Pumpkin Bread spiced with cinnamon, nutmeg, ginger, cloves and pumpkin spice then drizzled with a spiced glaze. I had some spiced glaze left over from the pumpkin scones that I made this weekend and decided to drizzle it on top of this delicious bread. It was the perfect addition! :)

When my husband took the first bite of this bread he exclaimed, “this is the best bread ever!” I have to agree, I now have a new favorite quick bread. I will definitely be making this again and again this fall!

Pumpkin Bread

Moist and spicy Pumpkin Bread spiced with cinnamon, nutmeg, ginger, cloves and pumpkin spice then drizzled with a spiced glaze.

Yield: 2 (9-inch) loaves

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour and 5 minutes

Ingredients:

For the Pumpkin Bread:
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup butter, melted
2/3 cup water
1 cup brown sugar
2 cups white sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon pumpkin spice
1 cup walnuts (optional)

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Preheat oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, butter, water, sugars and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, pumpkin spice and walnuts. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake in preheated oven 45-50 minutes or until toothpick inserted into the center comes out clean.
While the pumpkin bread is cooling, combine all of the ingredients for the spiced glaze. Drizzle over bread and allow the icing to dry before serving (about an hour).
Keep pumpkin bread tightly wrapped in plastic wrap to retain freshness.

Source: adapted from Allrecipes

34 Responses to “Pumpkin Bread”

  1. #
    1
    Joy — September 28, 2010 @ 9:19 am

    Ohhhh Pumpkin bread. I love the glaze.

    • Christina replied: — September 30th, 2010 @ 12:08 pm

      Thank you! The glaze tastes so wonderful on this bread!

  2. #
    2
    Emily @Cleanliness — September 28, 2010 @ 2:37 pm

    That is absolutely beautiful!

    • Christina replied: — September 30th, 2010 @ 12:08 pm

      Thank you! ;)

  3. #
    3
    torviewtoronto — September 28, 2010 @ 7:50 pm

    delicious bread

    • Christina replied: — September 30th, 2010 @ 12:09 pm

      It is one of my favorites to make during fall!

  4. #
    4
    Tarrah Dame — October 1, 2010 @ 11:56 pm

    yum yum yum! the glaze on your bread looks wonderful! just made pumpkin bread myself, love the stuff! :)
    http://damegoodeats.blogspot.com

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  6. #
    5
    Christine — November 25, 2010 @ 2:29 pm

    I was online looking for a frosting or glaze for my pumpkin bread and came across your page. I just made this glaze and want to tell you I love it! Thanks for sharing and Happy Thanksgiving!

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  9. #
    6
    ashley — October 1, 2011 @ 3:47 pm

    This looks amazing! Planning on making it tomorrow:) How many loaves does this recipe make?
    Also did you fill the pan almost to the top or half way? Thanks for a great recipe!!!

    • Christina replied: — October 15th, 2011 @ 11:30 pm

      Ashley,
      This recipe makes two 9×5 inch loaves. Divide the batter evenly among the two pans. I hope you enjoy this recipe…it is one of my favorite recipes to make this time of year! :)

  10. #
    7
    Angela Knapp — October 3, 2011 @ 3:20 pm

    I made this this morning! They are cooling on my counter right now and my whole house smells AMAZING! the spiced glaze is amazing …Its a suprise for my Fiance for his birthday today. Hes going to love them!

    • Christina replied: — October 15th, 2011 @ 11:27 pm

      Angela,
      I hope you and your fiance enjoyed the bread! This is such a wonderful bread to make this time of year! :)

  11. #
    8
    Lisa — October 7, 2011 @ 3:50 pm

    OMG I made this today and it is wonderfully awesome! The glaze was just the right addition too!

  12. #
    9
    Christine Sanders — October 9, 2011 @ 3:04 pm

    Like you I am in love with pumpkin! I posted above last year regarding this awesome glaze! I just finished baking pumpkin bread and the glaze truelly is amazing and enhances the flavor of the pumpkin bread! I love all of your recipes! Thanks for sharing!

    • Christina replied: — October 9th, 2011 @ 9:27 pm

      Christine,
      I am so glad that you enjoyed the bread…I agree, the glaze just takes this bread over the top! :)

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  15. #
    10
    Marcela — September 20, 2012 @ 8:49 pm

    Found this on Pinterest and made it. Delish! Thanks for sharing. I actually added a banana, some oatmeal, and substituted some sugar with Splenda, but I still credited your original recipe because it was great! Thanks!
    http://marcela-paola.blogspot.com/2012/09/september-montaigne-pumpkin-tango-joy.html

  16. #
    11
    brighteyedbaker — September 21, 2012 @ 10:10 am

    Like you, I’m already going full-out on pumpkin baking, and i’m loving it! This loaf looks so good – moist, spicy, pumpkin-y, and delicious. Sounds like the perfect way to start fall. :)

  17. #
    12
    Beth — October 6, 2012 @ 7:38 pm

    This is the best pumpkin bread I’ve ever had! I made your lemon blueberry yogurt loaf and I figured this recipe would be just as delicious! And boy was it! It’s so moist and the glaze is heavenly. Thanks so much!

  18. #
    13
    bruce hampton — October 17, 2012 @ 12:20 pm

    just wondering how many bananas and what kind of oatmeal marcela used to make her cupcakes—old fashioned or quick oats?

  19. #
    14
    pumpkinlover — October 21, 2012 @ 11:12 am

    Hi, This looks absolutely delicious but I was wondering if it is at all possible to cut the recipe in half, and only make one pan? I know that when baking it is not always a good idea to alter recipes.

    • Christina replied: — October 24th, 2012 @ 1:12 pm

      Feel free to cut this recipe in half…I do it all the time! If you give the bread a try I would love to hear how it turns out for you! :)

  20. #
    15
    iheartfoodandsocanyou — November 2, 2012 @ 12:13 am

    Thank you for this great recipe!! It was delicious and I re-shared it on my blog with props to you of course:-)

  21. #
    16
    Maria — November 19, 2012 @ 11:32 am

    I made these yesterday the taste is delish but the bake time was more around 60 minutes. I divided it into a glass and metal pan, the metal pan was so much slower and the glass one tasted better.
    The glaze was brownish because of the spices while yours looks white? Or is that just the photography?

    • Christina replied: — November 20th, 2012 @ 5:02 pm

      Maria,
      The glaze is a beige color. I think that it looks white because of the background color in the photo. I’m so happy to hear that you enjoyed the bread! :)

  22. #
    17
    Monika — December 30, 2012 @ 7:33 pm

    Hi Christina!
    I wanted to let you know that I have made your pumpkin bread several times already, and every time I make it it is a big hit with everybody! What a great recipe! Thank you so much for sharing. This is definitely staying in my recipe box. :).
    Best wishes, Monika

  23. #
    18
    Ashley — January 12, 2013 @ 4:39 pm

    I found this recipe on Pinterest. I finally tried it today and it’s amazing! I only have 1 loaf pan so I used half for a loaf and used the other half to make muffins! It only took them about 25 minutes but they turned out great. I also used pecans instead of walnuts because that’s all I had. I will definitely be making this again!

  24. #
    19
    Caitlin — October 31, 2013 @ 3:54 pm

    Just made this but in mini bundt pans and it was INCREDIBLE!! Only took about 30 mins in the minis. Seriously, the best pumpkin recipe I have ever tried!!

  25. #
    20
    Caitlin — November 27, 2013 @ 9:09 pm

    Made these (AGAIN) but in mini muffin pan. Made 48 total and baked for about 13-14 mins. Topped with cinnamon cream cheese frosting. AMAZING!!

  26. #
    21
    Larissa — October 25, 2014 @ 1:18 pm

    Thanks for this recipe! I’ve made it several times now and love it. I use muffin tins so we can eat some and then freeze the rest, defrosting a few at a time. Also, this is one of my favorite recipes when I’m making a treat to share or give away, for friends with new babies, family potluck brunch, etc. It makes enough that I can bake once, keep half, and give away the other half. :)

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