Pumpkin Cinnamon Bread
Pumpkin Cinnamon Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, pumpkin puree, sugar, and melted butter until smooth.
- Gradually add dry ingredients to wet ingredients; stir until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make icing: whisk together powdered sugar, milk, and vanilla until smooth. Add more milk for thinner icing or more sugar for thicker.
- Drizzle icing over the cooled bread, let set for 10–15 minutes, then slice and serve.
Notes
Swap milk for maple syrup in the icing for extra fall flavor.
Add toasted pecans or walnuts on top of the icing for crunch.
For a festive touch, sprinkle cinnamon sugar over the wet glaze.
Why You’ll Love This Pumpkin Cinnamon Bread
• Soft and moist thanks to real pumpkin puree
• Warm cinnamon and fall spices in every bite
• Easy homemade quick bread recipe
• Perfect for breakfast, dessert, or coffee time
• Finished with a simple vanilla icing for extra sweetness
Ingredients Notes
• Pumpkin puree – gives the bread moisture and rich pumpkin flavor.
• Cinnamon and nutmeg – classic warm spices that create the cozy fall taste.
• Butter – adds richness and a tender crumb.
• Sugar – balances the pumpkin and spices.
• Eggs – help bind the batter and create structure.
• Vanilla icing glaze – a simple topping that adds sweetness and a beautiful finish.
Tips for the Best Pumpkin Bread
• Do not overmix the batter to keep the bread soft and tender.
• Check doneness with a toothpick inserted in the center of the loaf.
• Allow the bread to cool before adding the icing so the glaze sets nicely.
• For deeper spice flavor, you can add a small pinch of cloves or extra cinnamon.
How to Store Pumpkins Bread
Store the bread in an airtight container at room temperature for up to 3 days.
For longer storage:
• refrigerate for up to 1 week
• freeze slices for up to 2 months
Variations
You can easily customize this pumpkin bread:
• add chocolate chips
• add chopped walnuts or pecans
• use maple glaze instead of vanilla icing
• sprinkle cinnamon sugar on top before baking
FAQ
Can pumpkin bread be frozen?
Yes. Pumpkin bread freezes very well. Let the loaf cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw at room temperature before serving.
How do you keep pumpkin bread moist?
Pumpkin puree naturally keeps the bread moist. To maintain freshness, store the bread in an airtight container at room temperature.
Can I make pumpkin bread without icing?
Yes. The bread is delicious on its own, but the vanilla icing adds an extra touch of sweetness and makes it feel more like a bakery-style treat.
Can I add nuts or chocolate chips to pumpkin bread?
Absolutely. Chopped walnuts, pecans, or chocolate chips are great additions and pair beautifully with the pumpkin and cinnamon flavors.
How do I know when pumpkin bread is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with only a few crumbs, the bread is ready.
