Description
This Pumpkin Bread with Cinnamon Glaze is the perfect cozy fall treat, combining moist, spiced pumpkin bread with a sweet and flavorful cinnamon glaze. Ideal for breakfast, snacks, or dessert, this recipe offers warm autumn flavors in every bite.
Ingredients
Scale
Bread Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Cinnamon Glaze Ingredients
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your loaf pan with cooking spray or butter and set aside to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the canned pumpkin puree, vegetable oil, and granulated sugar. Whisk thoroughly until the mixture is smooth and well blended, ensuring even distribution of ingredients.
- Add Eggs: Add the eggs one at a time, whisking well after each addition until fully incorporated into the pumpkin mixture. This helps the batter develop proper consistency.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures even distribution of leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring gently until just combined. Be careful not to overmix to maintain a tender crumb.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Bread: Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating doneness.
- Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a cooling rack to cool completely before glazing.
- Prepare Cinnamon Glaze: While the bread cools, combine powdered sugar, ground cinnamon, and milk in a small saucepan. Stir continuously over low heat until the glaze is smooth and reaches a drizzle consistency.
- Glaze the Bread: Once the pumpkin bread has completely cooled, drizzle the cinnamon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
Notes
- Be careful not to overmix the batter to keep the bread light and fluffy.
- Use canned pumpkin puree for consistent moisture and flavor.
- The glaze can be adjusted by adding more milk for a thinner consistency or more powdered sugar for a thicker glaze.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin bread, cinnamon glaze, fall recipe, pumpkin dessert, easy pumpkin bread, spiced pumpkin bread
