Pumpkin Bread with Cinnamon Glaze Recipe

Baking pumpkin bread with cinnamon glaze feels like wrapping autumn in a loaf. There’s something about that warm scent of nutmeg and cinnamon dancing through my kitchen in Asheville that makes the season feel official. In this post, we’re diving deep into one of my coziest and most beloved fall recipes—moist, spiced pumpkin bread finished with a thick, sweet cinnamon glaze.

You’ll get a full ingredients breakdown, glaze how-to, baking tips, creative serving ideas, and even the best storage methods. Whether you’re a new home baker or someone just looking to nail down the best pumpkin bread with cinnamon glaze, I’ve got you covered. Let’s jump into the heart of it.

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A Fall Classic, Straight From My Kitchen

When I first started playing around with pumpkin bread recipes, I never imagined it’d become one of my most requested bakes. But the first time I drizzled a cinnamon glaze over a warm loaf, it was game over. The spicy sweetness melted right into the bread like it was always meant to be there.

I remember making it one chilly Sunday morning, the kind where the leaves were crunching outside and the mountains looked like someone painted them with fire. My skillet was already hot from breakfast, and the scent of roasted cinnamon clung to the air. I had leftover pumpkin puree and thought, “Let’s make something special.” I pulled together what I had—some brown sugar, warm spices, and a heavy hand of cinnamon. That was the first loaf. It wasn’t perfect, but it had heart—and now, it’s one of the most loved recipes in my kitchen.

Every fall since then, I’ve made this pumpkin bread with cinnamon glaze a dozen times over. It’s that kind of recipe. You make it once, and you’re hooked.

Why This Pumpkin Bread Recipe Works Every Time

This pumpkin bread nails that perfect balance: sweet but not too sweet, soft but never soggy, and rich with real pumpkin flavor. The cinnamon glaze isn’t just decorative—it enhances the warmth of the loaf and adds a creamy, spiced finish that melts slightly when poured over a still-warm slice.

What I love about this version is its simplicity. No mixers, no fuss, just good ingredients and a little attention to detail. The pumpkin puree keeps the crumb moist, while brown sugar adds a deep molasses flavor. And that glaze? It’s made with just powdered sugar, milk, cinnamon, and vanilla—easy enough to whip up while the loaf is cooling.

I’ve tested this recipe alongside my banana bread base and even compared it to the chocolate swirl pumpkin loaf we posted last year. While they all have their charm, this one has heart and simplicity going for it.

Need a gluten-free version? You’ll find it over at this Chocolate Chip Pumpkin Cake. Want something you can serve for brunch? Slice it thick and toast it up with a pad of cinnamon butter.

Stay tuned—we’ll break down the ingredients and glaze next.

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What you will Need+ Glaze Breakdown

Making great pumpkin bread with cinnamon glaze comes down to using quality ingredients and understanding what each one brings to the table. It’s not just about mixing stuff in a bowl—choosing the right types of flour, fat, and spices can take your loaf from “good” to “oh-my-goodness-can-I-have-another-slice” levels.

Let’s break down the core ingredients of this recipe, along with smart swaps and practical baking tips that make it foolproof—even for beginners.

What you will Need with Smart Swaps and Tips

Flour
We start with 1¾ cups of all-purpose flour. It’s reliable, gives structure, and creates a moist yet firm loaf. If you’re baking gluten-free, you can safely use a 1:1 gluten-free flour blend (look for ones that contain xanthan gum). Avoid whole wheat flour in this recipe—it can make the loaf too dense unless paired with all-purpose.

Granulated Sugar
You’ll use 1 cup of white granulated sugar to provide sweetness and help the crust caramelize. If you prefer a slightly healthier option, you can substitute with coconut sugar, though the loaf may turn a shade darker and take on a mild caramel tone.

Brown Sugar
For added depth and moisture, ½ cup of packed brown sugar goes in next. Brown sugar has molasses in it, which keeps the crumb tender and gives the loaf a rich, almost butterscotch warmth. You can use either light or dark brown sugar, depending on how deep you want that molasses flavor to be. Don’t skip this—it’s part of what gives our pumpkin bread its iconic flavor.

Pumpkin Puree
The soul of this bread is in the 1 cup of pumpkin puree. Use canned pumpkin (not pumpkin pie filling!) for convenience. If you’re going fresh, roast a small sugar pie pumpkin, scoop out the flesh, and puree it in a blender. Fresh puree can have a higher water content, so blot with paper towels to remove excess moisture before adding.

Vegetable Oil (or Coconut Oil)
Oil gives our bread its long-lasting moist texture. This recipe calls for ½ cup of vegetable oil, but melted coconut oil is a fantastic swap. It adds a subtle sweetness and keeps the crumb tender. If you do use coconut oil, make sure your other ingredients—like eggs and milk—are at room temperature. Cold milk can cause coconut oil to seize and clump.

Eggs
Two large room-temperature eggs help bind everything together. Don’t skip the room-temp part—it ensures your batter mixes smoothly without curdling. If you’re out of eggs, flax eggs (1 tbsp ground flax + 3 tbsp water per egg) can work in a pinch, though the loaf will be slightly denser.

Milk
You’ll need ¼ cup of milk for the batter, and a bit more for the glaze. Any milk will do—whole, 2%, almond, or oat. Want a richer crumb? Use buttermilk or add 1 teaspoon of lemon juice to regular milk and let it sit for 5 minutes to make a quick substitute.

Vanilla Extract
A full teaspoon of pure vanilla extract adds roundness and aroma. Want to deepen the fall flavors? Add a splash of maple extract or even a drop of almond extract for a unique twist.

Baking Soda + Baking Powder
The leavening combo here is 1 tsp baking soda and ½ tsp baking powder. This dual-action mix ensures your pumpkin bread rises beautifully without cracking on top. Don’t swap these or skip one—together, they’re balanced for both browning and rise.

Salt
Just ½ tsp of salt sharpens all the flavors. If you’re using salted butter anywhere in the recipe (though I recommend unsalted), cut the added salt slightly to avoid going overboard.

The Spices
Here’s where the magic really happens. This loaf gets its cozy character from 1 tsp ground cinnamon, ½ tsp nutmeg, and ½ tsp ground ginger. You can also add ¼ tsp ground cloves or allspice if you want more warmth. Always use fresh spices—anything over a year old starts to lose its punch. For a shortcut, you can use pumpkin pie spice, but I recommend blending your own for a more personal touch.

If you’re into bolder spice notes, check out the Pumpkin Cheesecake Bars recipe where we take it up a notch with clove and cardamom.

The Cinnamon Glaze You’ll Want to Put on Everything

Let’s talk about that luscious glaze—because what’s pumpkin bread with cinnamon glaze without a proper finish?

This glaze is a 4-ingredient wonder:

• 1 cup powdered sugar
• 2 tablespoons milk (or more to thin)
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract

All you do is whisk until smooth. Want it thinner and drippy? Add a splash more milk. Prefer a thicker glaze that holds its shape? Cut back the liquid. You can also infuse the milk with chai tea or use maple syrup for part of the liquid to give it even more fall flavor.

And here’s a tip: pour the glaze over the loaf while it’s still slightly warm—not hot. That way, the glaze sets perfectly without melting into a puddle. It forms a light, sweet shell that cracks gently with each bite.

If you love this kind of topping, try using this glaze on pumpkin cinnamon rolls or Apple Cinnamon Muffins with Crumb Topping too.

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How to Make Pumpkin Bread with Cinnamon Glaze

Step-by-Step Instructions for Perfect Texture

If you’re wondering how to make pumpkin bread with cinnamon glaze that’s both soft and structured, the answer lies in each step—particularly how you treat your batter and bake time.

Start by preheating your oven to 350°F. While it’s warming up, grease your loaf pan thoroughly with butter or nonstick spray, ensuring you get the corners and edges. I prefer a standard 9×5-inch pan for a full, golden dome. You can also line it with parchment paper for easier release.

In one bowl, whisk your dry ingredients—flour, spices, salt, baking soda, and baking powder. In another bowl, combine the wet ingredients: pumpkin puree, brown and white sugar, eggs, oil, vanilla, and milk. The key here is not to overmix when combining the two. Slowly fold the dry ingredients into the wet, stirring just until everything is incorporated. The batter should look thick and slightly lumpy, but uniform in color. If it feels too dry, a tablespoon of milk can loosen it up—but don’t thin it out too much.

Pour the batter into your prepared pan and smooth the top gently with a spatula. Tap the pan once or twice on the counter to remove large air pockets, but don’t slam it—you still want a soft, aerated crumb. Bake on the center rack for 50–55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean with just a few moist crumbs.

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Once it’s warm—but not hot—pour your cinnamon glaze slowly across the top. It should drip down the sides just a bit and form a soft shell as it sets.

Let the glaze set for 20–30 minutes before slicing for clean cuts and perfect presentation.

Common Mistakes to Avoid (and Fixes)

Even experienced bakers hit snags, especially when baking moist loaves like this. One of the most common mistakes is overmixing the batter, which can make the bread tough and gummy. Stir only until you no longer see streaks of flour—resist the urge to keep going.

Another big one? Overbaking. Even five minutes too long in the oven can dry out the center. If your oven runs hot, start checking at the 48-minute mark. Always test with a toothpick or skewer—not your timer.

If your pumpkin bread turns out dense or flat, check your leavening agents. Baking soda and baking powder lose their effectiveness after about six months. Also, make sure your eggs and milk aren’t cold—this can throw off the emulsion and keep the batter from rising properly.

As for the glaze, it can go wrong if your loaf is still hot. A runny glaze that disappears into the loaf often happens when you drizzle too early. Let the bread cool for at least 15 minutes before glazing. If your glaze is still too thin, whisk in a bit more powdered sugar to thicken it up.

For more troubleshooting, I’ve written a similar guide in the moist lemon zucchini cake that walks through adjusting bake times and improving structure. You can also reference the classic chocolate chip banana loaf if you want to compare crumb textures between fruit-based breads.

Next up, I’ll show you how to store, freeze, and creatively serve this pumpkin bread so you can make it ahead or give it new life the next day.

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Storage, Freezing & Serving Ideas

How to Store It So It Stays Moist and Delicious

After baking a perfect loaf of moist pumpkin bread with cinnamon glaze, the last thing you want is for it to dry out on the counter. Luckily, storing it right is simple and makes a huge difference in freshness.

Start by letting the bread cool completely—glaze and all. Once cool, wrap the loaf tightly in plastic wrap or aluminum foil. Then, place it in an airtight container or a resealable bag. Leave it at room temperature for up to 4 days, away from direct sunlight or heat sources.

If your kitchen runs humid or warm, consider refrigerating it instead. Just note that while refrigeration helps preserve it longer—up to 7 days—it can firm up the texture slightly. To restore that fresh-baked feel, simply microwave individual slices for 10 seconds or pop them into a toaster oven.

Want to keep it for even longer? This loaf freezes beautifully. Wrap the whole cooled loaf in two layers of plastic wrap followed by foil, or freeze individual slices for easy grab-and-go snacking. It’ll stay fresh in the freezer for up to 3 months. To thaw, leave it in the fridge overnight or on the counter for a few hours. Reheat before serving, and it’ll taste like you just baked it.

For even more freezer-friendly ideas, check out our Pumpkin Chocolate Chip Cookies which follows a similar method with excellent results.

Creative Ways to Serve Pumpkin Bread

You’ve got your pumpkin bread with cinnamon glaze—now let’s talk about serving it up in style.

For a cozy brunch, slice it thick and warm it slightly. Add a dollop of whipped cream, a drizzle of maple syrup, or a pat of cinnamon butter. It also pairs beautifully with a cup of hot chai or coffee, especially if you’ve just made a fresh batch of Pumpkin Spice Latte.

Got leftovers? Turn them into French toast. Just dip slices in an egg and milk mixture, then pan-fry in butter. Top with a bit of glaze or powdered sugar and you’ve got a dreamy fall breakfast.

You can even cube the bread and toast it into sweet croutons—perfect for topping yogurt or layering in a fall-themed parfait.

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FAQs About Pumpkin Bread with Cinnamon Glaze

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There’s something incredibly comforting about baking a loaf of pumpkin bread with cinnamon glaze from scratch. It doesn’t require fancy ingredients or complicated techniques—just a few pantry staples, a warm oven, and the kind of love that fills your kitchen with cinnamon-scented joy.

Whether you’re baking this to share with family, prepping for a cozy fall brunch, or freezing slices for future cravings, this recipe offers unbeatable flavor and texture in every bite. The spiced pumpkin crumb is moist, soft, and full of autumn personality, while the glaze adds a sweet cinnamon kiss that makes it truly unforgettable.

And remember—this isn’t about baking like a pro, it’s about creating something delicious with your own hands, your own story. Just like I did, one chilly Asheville morning, with a bowl of pumpkin puree and a little cinnamon in the air.