Description
This Glazed Pumpkin Bread recipe features moist, flavorful pumpkin bread infused with warm spices and topped with a sweet powdered sugar glaze. Perfect for fall or any time you want a comforting treat, this bread is made with simple ingredients and baked to perfection for a tender crumb and outstanding taste.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
Wet Ingredients
- ½ cup canola oil
- 1 ½ cups sugar
- 1 15 ounce can pumpkin puree (not pie filling)
- 2 large eggs
Glaze
- ⅓ cup powdered sugar
- 1 tablespoon milk or water
- ¼ teaspoon vanilla
Instructions
- Preheat Oven and Prepare Pans: Set your oven to 350 degrees Fahrenheit and grease two 8 x 5 inch loaf pans with cooking spray to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined. This ensures the spices and leavening agents are well distributed.
- Combine Wet Ingredients: In a large bowl, add the canola oil, sugar, pumpkin puree, and eggs. Use a whisk or handheld mixer to blend everything smoothly, creating a uniform wet mixture.
- Add Dry Ingredients to Wet: Stir the dry ingredient mixture into the wet ingredients carefully until just combined. Avoid overmixing to maintain a tender texture.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Use a rubber spatula to smooth the tops for even baking. Place in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Once baked, remove the loaves from the oven and let them cool in the pans for at least 10 minutes. Afterward, transfer them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk (or water), and vanilla extract until smooth and pourable.
- Glaze the Bread: Pour the glaze evenly over the cooled loaves, allowing it to set for a sweet finishing touch.
Notes
- This recipe yields two loaves, perfect for sharing or gifting.
- The bread is moist and flavorful, surpassing popular coffeeshop versions.
- Use pumpkin puree, not pumpkin pie filling, for the best texture and taste.
- Allow glaze to set fully before slicing for a neat finish.
Nutrition
- Serving Size: 1 slice (1/24th of two loaves)
- Calories: 141 kcal
- Sugar: 14 g
- Sodium: 109 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.02 g
- Carbohydrates: 22 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 16 mg
