Spiced Pumpkin Bread with Cinnamon Glaze
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For the past few years, I have have made a new pumpkin bread to celebrate autumn. And each year, I try try to improve the recipe and give it its own unique twist that allows for it to stand on its own. So this year, I knew I needed to have a pumpkin bread recipe that would check all boxes that are needed for a epic fall pumpkin bread-moist, full of autumn spices, touch of sweetness, and plenty of pumpkin flavor. And this spiced pumpkin bread with cinnamon glaze is all that and more!
What screams fall more than a warm slice of pumpkin bread!? The cozy spices, and pumpkin flavor is like a warm hug. And this pumpkin bread batter is sweetened with a touch of maple syrup or honey, and is half all-purpose flour, half whole wheat flour. You can make the loaf refined sugar free by leaving off the cinnamon glaze if you wish to reduce the sugar content. The bread is delicious both with and without the glaze!
But I highly recommend adding the glaze to boost the fall flavors and just a touch more sweetness to this pumpkin bread! It not only adds flavor, but helps keep this pumpkin quick loaf extra moist! Plus, the glaze can be customized! I love to use coffee to thin out the glaze to really add to that pumpkin spice latte vibe but you could use milk or a plant-based milk instead if you wish.
And if you are looking for more fall baking recipes, check out my apple bread recipe or my chocolate chip pumpkin bread recipe!
Why you will love this spiced pumpkin bread with cinnamon glaze
Easy: This pumpkin is really easy to whip up and takes less than 10 minutes of hands on time. The bread does need around 50 minutes to bake, but it will make your kitchen smell like fall while baking in the oven.
Flavorful: The spices in the pumpkin bread add so much flavor, especially with the added cinnamon glaze. Each bite is a taste of autumn! I do NOT use store bought pumpkin spice, but instead add each spice individually to enhance the flavors and have more control of each ingredient.
Healthier version: I love to sometimes take my recipes, and see I can make them a little healthier. So I made some changes to take this pumpkin bread, such as swapping half of the all-purpose flour for wheat flour and using maple syrup instead if refined sugar. You can reduce the sugar down by leaving the the cinnamon glaze off if you wish.
What you will need to make this pumpkin bread
All-purpose flour: Using half all-purpose flour helps keep this pumpkin bread from become too dense, and creates a nice balance that results in moist and tender pumpkin bread.
What flour: Gives this pumpkin bread a little extra fiber and complex carbohydrates. You could skip the wheat flour and use 100 percent all-purpose if you wish, but you really cannot tell the wheat flour is in the pumpkin bread.
Spices: I skip the store bought pumpkin spice, and add my own spices for complete control of the flavors. The spices are made up of cinnamon, allspice, ginger, and cloves.
Baking powder and soda: The leavening agents used in the bread.
Salt: Enhances the flavors.
Eggs: Provides structure to this spiced pumpkin bread.
Oil: You will want use a neutral oil, such as avocado, canola or vegetable oil. It gives the bread extra moisture.
Canned Pumpkin Puree: One can of store bought pumpkin puree makes this pumpkin bread easy. Be sure you do NOT use canned pumpkin pie filling or a sweetened canned pumpkin.
Maple Syrup: Maple syrup sweetens the pumpkin loaf. You can swap for honey.
Vanilla Extract: Adds to the flavor of the pumpkin bread.
Cinnamon glaze: The cinnamon glaze is made up of powdered sugar, coffee (or milk), cinnamon and vanilla extract. The coffee flavor does not have a huge impact on the glaze so do not worry about using milk in its place.
Expert tips
- Be careful to not overmix the wet and dry ingredients together. Overmixing can cause the batter to become dense.
- Line the loaf pan with parchment paper to for easy clean up.
- Due to external factors, there is not one set bake time. Start low on the time and check on the bread. Remove from the oven just as the batter has set and tooth pick comes out clean when inserted into the center of the bread.
- For the smoothest glaze, sift the powdered sugar with a fine mesh strainer or sifter. You can skip this step but there may be a few lumps in the glaze.
- Wait to make the glaze until ready to top onto the pumpkin bread. And let the bread cool before adding the glaze.
- You can store the bread at room temperature in an air tight container for about 3 days.
If you give this spiced pumpkin bread with cinnamon glaze a try, I would love to hear your thoughts in the comments below.
And be sure to tag me on Instagram with your creations.
From kitchen to yours, happy baking! I hope you love this pumpkin bread as much as we do!
Spiced Pumpkin Bread with Cinnamon Glaze
Ingredients
- 1 C. All-purpose flour
- 1 C. Wheat flour
- 1 1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/2 tsp. Allspice
- 1/4 tsp. Ginger (ground)
- 1/4 tsp. Cloves
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 1/2 tsp. Salt
- 1 tsp vanilla extract
- 3/4 C. maple syrup
- 1 15 oz. Can of pumpkin purée
- 1/2 C. Oil (such as avocado oil)
- 2 eggs
Cinnamon Glaze:
- 1 C. Powdered Sugar
- 2 Tbsp. Strong brewed Coffee (espresso or milk)
- 1/4 tsp. Cinnamon
- 1/4 tsp. Vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Whisk together the flours, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, ginger and salt in a medium bowl.
- In a separate large mixing bowl, combine the eggs, maple syrup, oil, and canned pumpkin purée. Use a hand mixer or whisk until fully combined. Pour the dry ingredients into the wet and stir until just combined.
- Pour the batter onto a 8.5 x 4.5 inch (1 pound) loaf pan, either lined with parchment paper or greased.
- Bake 45-55 minutes, or until the bread is cooked through.
- To make the cinnamon glaze, sift the powered sugar into a medium bowl. Add in the cinnamon, coffee (or milk), and vanilla extract. Whisk together until smooth. If the glaze is too thick, add a splash more of the coffee or milk.
- Pour the glaze over the cooled pumpkin loaf and enjoy!
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Your recipes sound absolutely delicious — can’t wait to try the pumpkin bread
Thank you so much! I hope you love the pumpkin bread!