This glazed pumpkin bread is one of my favorite treats to make in the fall. It’s tender, sweet, warmly spiced, and topped with a rich glaze that has a hint of cinnamon that perfectly complements the bread. It is easy to make and makes two loaves; we like to add chocolate chips to one of the loaves. Whether you make it for a snack, for dessert, for brunch, for holiday gatherings, or for gifting, it is guaranteed to be a family favorite.

What we love about this Iced Pumpkin Bread

I make pumpkin bread every fall, and this one is a favorite that we have made over and over again. The glaze sets the bread apart. It is a rich, easy glaze with a hint of cinnamon that perfectly complements the bread. It really is one of my family’s favorite things about fall, and we look forward to making it every year.

I love the combination of the tenderness of the bread, the pumpkin flavor and warm spices, and the sweet and lightly spiced glaze. Since it makes two loaves, we often make one plain and one with chocolate chips. Both loaves can be plain or with chocolate chips as well. It is easy to make, comes together quickly, and is guaranteed to be a family favorite.

Looking for more homemade bread recipes? Try our delicious Lemon Zucchini Poppyseed Bread, our Blueberry Buttermilk Muffins, our Buttermilk Banana Bread, our Homemade Sandwich Bread, our Big Soft Fluffy Dinner Rolls, or our Homemade Pretzel Bites.

What you need to make this Pumpkin Bread

You will need the following ingredients:

All-purpose flour
Baking soda
Salt
Cinnamon
Nutmeg
Ginger
Cloves
Granulated sugar
Canned pumpkin (not canned pumpkin pie mix)
Vegetable oil
Eggs
Water
Optional: semi-sweet chocolate chips (we often make one loaf with and one loaf without).
Powdered sugar
Half and half

Pumpkin Bread with Glaze Substitutions

I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:

You could try using pumpkin pie spice in place of the spices listed.
I like adding nuts, but none of my kids do, so if you do, feel free to add 3/4 cup chopped walnuts per loaf.
You could substitute vegetable oil for canola oil or another neutral tasting oil.
We are a divided camp with the chocolate chips, so I usually make one with chocolate chips and one without. You can do both with or without as well. I use 3/4 cup chocolate chips per loaf.
You could substitute whole milk or evaporated milk for the half and half. Cream would be too thick to substitute.

Step-by-step Instructions

Step 1. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.

Step 2. In a separate medium-sized bowl, whisk together the sugar, pumpkin, oil, eggs, and water until well mixed.

Step 3. Add the wet ingredients to the dry and mix until just incorporated. I use a whisk at the end to break up any lumps of flour.

Step 4. If using chocolate chips for one loaf, pour half of the batter into one loaf pan, about 3/4 of the way full. Stir 3/4 c chocolate chips into the remaining batter and pour into the remaining loaf pan. If using chocolate chips for both loaves, stir in 1 1/2 cups chocolate chips into the batter, and pour half of the batter into each loaf pan. If not using chocolate chips, pour half of the batter into each loaf pan.

Step 5. Place both loaves on the center rack of the oven and bake for 60-75 minutes (mine is usually ready in around 65-70 minutes). Insert a toothpick into the center of the loaf, and if it comes out clean, it is done. Let loaves cool for 15 minutes in the pans on a cooling rack, then turn them out of the pan and onto the rack to cool completely.

Step 6. When the bread is cooled to room temperature, in a small bowl, whisk together the powdered sugar, cinnamon, and half and half. Drizzle half of the glaze over each loaf. Let the glaze set for 10-15 minutes before slicing to serve or storing.

Tips

I like using light pans for baking quick breads to prevent the crust from burning. I love USA pans and like this USA loaf pan from Amazon.
At my house, some like pumpkin bread with chocolate chips and some without, so I do one loaf with and one without. I add 3/4 c semi-sweet chocolate chips per loaf. I sometimes add 3/4 c walnuts with the chocolate chips, but I’m the only one who likes the nuts, so you can make it how your family likes it.

Frequently Asked Questions

Can I make Glazed Pumpkin Bread in advance?

Absolutely, you can make it up to 48 hours in advance. Pumpkin bread lasts up to 4 days, covered, at room temperature. You can also make the pumpkin bread in advance, and then glaze it the day you plan on serving it.

How do I store Glazed Pumpkin Bread?

Store at room temperature, covered tightly in plastic wrap or foil for up to 4 days. I usually wrap mine in foil and then also place it in a sealed container or bag to keep it moist. It can last up to a week in the fridge, but the fridge can dry out the bread. For longer storage, I recommend wrapping it tightly in plastic or foil and in a freezer bag. It will last up to 3 months.

Glazed Pumpkin Bread

Recipe by Risa

0.0 from 0 votes

Course: DessertCuisine: American

Prep time

minutes

Resting Time

hours

Baking Time

60-75

minutes

Serving Size

8-10

servings

Ingredients

Bread
3 1/2 cups all-purpose flour, measured with the spoon and level method (see notes)
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
2 1/2 cups granulated sugar
1 1/2 cups canned pumpkin (not canned pumpkin pie mix)
1 cup vegetable oil
4 eggs
2/3 cups water
Glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
4 teaspoons half and half

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8 1/2 x 4 1/2 loaf pans.
In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
In a separate medium-sized bowl, whisk together the sugar, pumpkin, oil, eggs, and water until well mixed. Add the wet ingredients to the dry and mix until just incorporated. I use a whisk at the end to break up any lumps of flour.
If using chocolate chips for one loaf, pour half of the batter into one loaf pan, about 3/4 of the way full. Stir 3/4 c chocolate chips into the remaining batter and pour into the remaining loaf pan. If using chocolate chips for both loaves, stir in 1 1/2 cups chocolate chips into the batter, and pour half of the batter into each loaf pan. If not using chocolate chips, pour half of the batter into each loaf pan.
Place both loaves on the center rack of the oven and bake for 60-75 minutes (mine is usually ready in around 65-70 minutes). Insert a toothpick into the center of the loaf, and if it comes out clean, it is done. Let loaves cool for 15 minutes in the pans on a cooling rack, then turn them out of the pan and onto the rack to cool completely.
When the bread is cooled to room temperature, in a small bowl, whisk together the powdered sugar, cinnamon, and half and half. Drizzle half of the glaze over each loaf. Let the glaze set for 10-15 minutes before slicing to serve or storing.

Notes

Once the bread and glaze have cooled, to store, I wrap it in foil or plastic wrap and put it in an airtight storage bag or container, and it stays nice and moist. It will last up to 4 days at room temperature, or I recommend freezing for longer storage.
At my house, some like pumpkin bread with chocolate chips and some without, so I do one loaf with and one without. I add 3/4 c semi-sweet chocolate chips per loaf. I sometimes add 3/4 c walnuts with the chocolate chips, but I’m the only one who likes the nuts, so you can make it how your family likes it.
Don’t skip the glaze! It takes the bread to a whole other level. If you don’t have half and half, you can substitute whole milk or evaporated milk.