Pumpkin Bread with Cinnamon Glaze

September 30, 2013 — 1 Comment


I wanted to start my fall baking off with a classic recipe. Nothing quite says it is autumn like pumpkin flavored treats. Who can resist a slice of pumpkin bread fresh out of the oven? This bread tastes great as is but the cinnamon glaze adds a little extra moisture and extra flavor. You could also top the bread with powdered sugar or a cream cheese icing. I don’t really think you can go wrong with pumpkin bread. I usually make my pumpkin bread plain but adding pecans or chocolate chips would also be delicious.


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Pumpkin Bread with Cinnamon Glaze

Pumpkin Bread Ingredients

  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1 1/2 cup white sugar
  • 2 cups canned pumpkin puree
  • 2 tsp vanilla
  • 3 1/4 cup flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 2 tsp cinnamon


  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour two loaf pans.
  2. In your mixer bowl, beat the eggs, oil and sugar until they are light and fluffy.
  3. Add the pumpkin and vanilla and mix just until incorporated.
  4. In a separate bowl whisk together the flour, salt, baking soda and spices.
  5. Add the flour mixture to your mixing bowl and stir to combine the wet and dry ingredients.
  6. Pour the batter into the prepared pans and bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.
  7. Let the bread cool in the pans before removing.
  8. While the bread is cooling prepare the icing. Pour the icing over the cooled loaves.

Cinnamon Glaze Ingredients

  • 1 1/2 cups powdered sugar, sifted
  • 1/3 tsp cinnamon
  • 3 tbsp milk


  1. Add the powdered sugar and cinnamon to a medium sized mixing bowl.
  2. Pour in the milk and whisk until the glaze is smooth.
  3. You can add more milk or powdered sugar to obtain your desired consistency.



One response to Pumpkin Bread with Cinnamon Glaze


    I’m in Flagstaff at 7,000′ and this turned out wonderfully! I don’t know if it was necessary, but I ended up adding maybe another tablespoon or so of powdered sugar to the icing. I’d never done icing before and it seemed thin to me, but who knows maybe it would’ve been just fine.

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