Pumpkin Cinnamon Bread

This Pumpkin Cinnamon Bread is moist, sweet, and warmly spiced — the perfect fall bake. Finished with a simple sugar icing, it’s bakery-style delicious and ideal for cozy mornings or holiday gatherings.

Print Recipe

Prep Time 10

Cook Time 1

Cooling + Icing 30

Total Time 1 40

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Bread:

2 cups all-purpose flour
2 large eggs room temperature
220 g pumpkin puree
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg optional
1 cup granulated sugar
½ cup melted cooled butter

Sugar Icing:

1 cup powdered sugar
2 –3 tbsp milk or cream
½ tsp vanilla extract

Equipment

Mixing bowls
Whisk & spatula
Measuring cups & spoons
Loaf pan
Wire cooling rack

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

Let the bread cool fully before icing so the glaze doesn’t melt into the loaf.
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.

Pumpkin Cinnamon Bread