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Easy Glazed Pumpkin Bread Recipe

Easy Glazed Pumpkin Bread

A moist, warmly spiced pumpkin loaf baked in a standard 9 x 5-inch pan and finished with a smooth vanilla glaze. This simple quick bread is ready with basic pantry ingredients and no mixer required.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Bread
  • 1 3/4 cups (219 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Pumpkin pie spice
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 1 cup (200 g) Granulated sugar
  • 2 Large eggs
  • 1 cup (225-227 g) Plain canned pumpkin puree
  • 1 teaspoon Vanilla extract
Simple Vanilla Glaze
  • 1 cup (115 g) Powdered sugar
  • 2 tablespoons, plus more if needed Milk or half-and-half
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper if desired, leaving enough overhang to lift out the baked loaf.
  2. Whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice together in a medium bowl until evenly combined.
  3. In a separate large bowl, whisk the melted, slightly cooled butter and sugar. Add the eggs one at a time, whisking after each addition, then whisk in the pumpkin puree and vanilla.
  4. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix; a few small lumps are fine.
  5. Spread the batter evenly in the prepared loaf pan. Bake for approximately 50–60 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.
  6. Cool the loaf in the pan for 10–15 minutes, then transfer it to a wire rack and cool completely.
  7. Whisk the powdered sugar, milk or half-and-half, and vanilla until smooth. Drizzle the glaze over the fully cooled bread and let it set before slicing.

Notes

Use plain pumpkin puree rather than pumpkin pie filling. Measure flour by weight or spoon it into a measuring cup and level it. For a variation, substitute 1/2 cup vegetable or canola oil for the melted butter, or use 1/2 cup brown sugar plus 1/2 cup granulated sugar.