Easy Pumpkin Bread with Cinnamon Glaze
Pumpkin Bread with Cinnamon Glaze that's moist, spiced, and topped with a sweet cinnamon glaze. Simple, delicious, and perfect for fall baking!
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Large mixing bowl (for dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Small mixing bowl (for glaze)
- Whisk (for mixing)
- Spatula (for folding and scraping)
- Measuring cups and spoons
- Wire cooling rack
- Oven
- Toothpick (for testing doneness)
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¼ cup milk
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk more as needed
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk 🎃 flour, 🍬 sugar, 🍯 brown sugar, 🧂 baking soda, 🧂 baking powder, 🧂 salt, 🍂 cinnamon, 🍂 nutmeg, and 🍂 ginger.
- In another bowl, whisk 🥚 eggs, 🥥 oil, 🥛 milk, 🎃 pumpkin puree, and 🥄 vanilla until smooth.
- Add wet mixture to dry ingredients and stir gently until just combined—do not overmix.
- Pour batter into the loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- While bread cools, whisk 🍭 powdered sugar, 🥛 milk, 🍂 cinnamon, and 🥄 vanilla to make glaze. Adjust consistency with more milk if needed.
- Once bread is completely cooled, drizzle glaze evenly over the top.
- Slice and serve with a warm cup of coffee or tea for the perfect fall treat.
