Pumpkin Bread with Brown Glaze

This pumpkin bread brings the warm, cozy flavors of pumpkin pie into a sliceable, shareable loaf. It is beautifully moist with just the right amount of spice and topped with a rich brown sugar glaze that adds a perfect sweet finish. It’s the kind of treat that fills the kitchen with an irresistible aroma and makes any afternoon feel special.

I first baked this recipe one chilly autumn afternoon and have made it countless times since. My family loves it so much that it often disappears faster than I can slice it!

Ingredients

• All-purpose flour: to give sturdy yet tender structure, choose unbleached if you can for better texture
• Baking soda and baking powder: to ensure the bread rises evenly and stays light
• Salt: balances the sweetness for a well-rounded flavor profile
• Pumpkin pie spice: blends warm cinnamon, nutmeg, and cloves to create that signature fall taste, freshly ground if possible for the best aroma
• Light brown sugar: adds deep caramel notes and moisture
• Pure pumpkin puree (not pie filling): is essential for that authentic texture and flavor, look for BPA-free cans or better yet, make your own
• Large eggs: at room temperature help the bread bind and rise properly
• Vegetable oil: keeps the crumb dense and moist without overpowering the pumpkin flavor
• Water: to loosen the batter just enough
• Butter, brown sugar, and milk: form the luscious glaze that soaks into the bread’s surface bringing rich sweetness
• Chopped pecans: for optional crunch and nutty contrast on top

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 325 degrees Fahrenheit if using a glass or ceramic loaf pan. If your pan is metal, raise the temperature to 350 degrees Fahrenheit for even baking. Grease your loaf pan thoroughly with a nonstick spray to prevent sticking.

Mix the Dry Ingredients:

In a medium bowl, thoroughly combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures that the leavening agents and spices are evenly distributed and the bread bakes evenly.

Mix the Wet Ingredients Separately:

In another bowl, stir together the brown sugar, canned pumpkin, eggs, vegetable oil, and water until well combined. Mixing these wet ingredients separately helps you control the batter consistency and mix better with the dry ingredients.

Combine Wet and Dry:

Pour the dry ingredients into the wet mixture and stir gently until just combined. Avoid overmixing to keep the bread tender and prevent it from becoming tough.

Bake the Bread:

Pour the batter into your prepared loaf pan. Place it in the oven and bake for one hour to one hour and fifteen minutes. Check at 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it is ready.

Prepare the Glaze:

While the bread bakes, whisk together the butter, brown sugar, and milk in a small saucepan over medium heat. Bring to a gentle boil and whisk continuously for about two minutes. This keeps it smooth and prevents burning.

Apply the Glaze:

Once the bread is out of the oven and still warm, use a fork to poke numerous holes into the top. Place a paper towel underneath to catch drips. Slowly pour the warm glaze over the bread targeting the holes so it seeps in deeply.

Add Pecans and Cool:

If you are using pecans, press them gently into the top of the glazed bread. Allow the bread to cool completely before slicing, this helps the glaze set and makes cutting easier.

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Pumpkin puree is my favorite ingredient here because it provides natural moisture and that unmistakable autumn taste. One year, my kids helped me poke the holes and pour the glaze, turning baking time into a fun weekend tradition.

Storage Tips

Store leftovers wrapped tightly or in an airtight container at room temperature for up to three days. You can refrigerate it up to a week but bring it back to room temp before serving so the glaze softens. This bread also freezes well, just wrap slices individually for quick thaw-and-go treats.

Ingredient Substitutions

If you don’t have pumpkin pie spice, you can mix cinnamon, nutmeg, ginger, and cloves yourself. For oil, you can swap in melted coconut oil or light olive oil for a different flavor twist. Use almond milk instead of dairy milk in the glaze for a dairy-free version.

Serving Suggestions

This bread shines with a simple spread of butter or cream cheese. For a more decadent treat, serve warm with a scoop of vanilla ice cream or a drizzle of maple syrup. It pairs wonderfully with coffee, chai tea, or a glass of cold milk.

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Cultural Context

Pumpkin bread has long been a staple in American fall baking, closely tied to harvest celebrations and Thanksgiving traditions. The use of pumpkin evokes memories of homemade pies and seasonal flavors passed down through families for generations.

Frequently Asked Questions

→ What spices are used in the bread?

The bread uses pumpkin pie spice, which typically includes cinnamon, nutmeg, ginger, and cloves for warm seasonal flavor.

→ Can I substitute all-purpose flour with whole wheat flour?

Yes, you can replace all-purpose flour with whole wheat, but it may result in a denser texture and earthier flavor.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center after about 50 minutes; it should come out clean or with a few moist crumbs attached.

→ What is the purpose of poking holes before glazing?

Poking holes allows the warm glaze to soak into the bread, enhancing moisture and flavor throughout the loaf.

→ Can I omit the pecans in the glaze?

Absolutely, pecans are optional and can be left out if you prefer a smoother topping or have nut allergies.

→ Is vegetable oil replaceable with butter?

Butter can be used instead of vegetable oil, but it may result in a richer taste and slightly different texture.