There’s something incredibly comforting about baking pumpkin bread, especially this Pumpkin Bread with Brown Sugar Glaze Recipe that instantly reminds me of cozy autumn afternoons in my grandma’s kitchen. The warm aroma of pumpkin spice mixing with the sweet scent of brown sugar filling the house always makes me pause and smile. I first made this recipe years ago when I wanted to bring a seasonal treat to a family gathering—and it didn’t disappoint. Everyone loved how moist and flavorful it was, particularly with that kiss of brown sugar glaze drizzled on top, sealing the deal.

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What Makes This Recipe Special

Flavor Harmony: The blend of pumpkin pie spice and brown sugar glaze creates a harmonious mix of spicy and sweet that’s hard to resist.
Easy Assembly: No fuss mixing – just combine dry and wet ingredients with a gentle fold to keep it tender.
Texture Play: Moist, soft pumpkin bread with a lightly crisp top and a luscious sticky glaze.
Showstopper Finish: The warm brown sugar glaze seeps into the bread, adding extra decadence that gets everyone talking.

This Pumpkin Bread with Brown Sugar Glaze Recipe isn’t just delicious—it’s approachable for any baker, even if you’re not a pro. I’ll walk you through each step so you feel confident and ready to impress your friends, family, or just treat yourself. Before you know it, you’ll be smelling that beautiful glaze bubbling away while your bread cools, eager for the first slice.

Gather Your Ingredients

The image shows two thick slices of moist orange pumpkin bread stacked on a white plate with a detailed rim. The bread has a rough, crumbly texture and a dark brown glaze with bits of pecans on top, covering the upper surface of the top slice. A silver fork holds a piece of the top slice, showing the soft inside and a pecan bit, while some pecans scatter on the marbled white surface around the plate. Behind the plate, there is a small bright orange pumpkin and a bottle of milk. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Before diving in, I recommend measuring your ingredients carefully to get the perfect texture and flavor. You’ll find the exact amounts in the printable recipe card below, but here’s a quick overview of what you’ll need and why each item matters.

All-purpose flour: Provides structure; spoon and level it for the right crumb.
Baking soda: Helps your bread rise nicely; make sure it’s fresh for a fluffy loaf.
Baking powder: Adds extra lift; it balances the density of pumpkin.
Salt: Enhances all the flavors and balances sweetness perfectly.
Pumpkin pie spice: Brings that cozy autumn vibe with cinnamon, nutmeg, and cloves.
Light brown sugar: Adds moisture and a deep caramel note to the bread.
Pure pumpkin puree: The star ingredient—use canned pumpkin (not pie filling) for smooth texture.
Eggs: Room temperature eggs mix better and help hold the bread together.
Vegetable oil: Keeps the bread tender and moist without a heavy flavor.
Water: Adds just the right amount of hydration.
Butter (for glaze): Creates a rich and creamy base for the brown sugar glaze.
Milk (for glaze): Makes the glaze smooth and pourable; whole or 2% milk works best.
Chopped pecans (optional): Adds a lovely crunch on top and a nutty contrast to the sweet glaze.

If you don’t have light brown sugar, dark brown sugar works well. For a dairy-free glaze, swap milk and butter with plant-based alternatives—just keep the quantities the same.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Kitchen Tools Required

Loaf Pan: Essential for shaping the bread; a glass pan helps monitor browning.
Mixing Bowls: One for dry ingredients, one for wet—helps avoid overmixing.
Measuring Cups & Spoons: Accurate measuring makes all the difference.
Whisk and Wooden Spoon: For smooth mixing without overworking the batter.
Small Saucepan: Needed to heat and whisk the brown sugar glaze to the perfect consistency.
Cooling Rack (optional): Allows the bread to cool evenly after baking.
Toothpick or Cake Tester: To check doneness inside the bread.

How to Make Pumpkin Bread with Brown Sugar Glaze Recipe

Making this Pumpkin Bread with Brown Sugar Glaze Recipe is straightforward, and it’s all about layering simple steps for maximum flavor and moistness. Here’s how we nail it.

Preheat and prep: Set your oven to 325°F (or 350°F if you’re using a metal loaf pan). Spray your loaf pan with nonstick cooking spray to make sure your bread comes out cleanly.
Mix dry ingredients: In a medium bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons pumpkin pie spice. This ensures even distribution of leavening and spice.
Mix wet ingredients: In another bowl, combine 1 cup packed light brown sugar, 1 (15 oz) can pure pumpkin, 2 large eggs (room temp), ½ cup vegetable oil, and ⅓ cup water. Stir until smooth and well combined.
Combine wet and dry: Add the dry mix to the wet ingredients and stir gently just until blended. Watch out—not to overmix, as that can make the bread dense.
Bake: Pour the batter into your prepared loaf pan. Bake in your preheated oven for 60 to 75 minutes. Check after 50 minutes by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
Make the glaze: While the bread bakes, whisk together 1 tablespoon butter, ¼ cup brown sugar, and 3 tablespoons milk in a small saucepan over medium heat. Bring to a gentle boil, whisking constantly for about 2 minutes until smooth and glossy.
Apply glaze: When the bread is done baking but still warm, use a fork to poke holes all over the top. Place a paper towel under the pan to catch drips, then slowly pour the warm glaze over the bread, aiming for those holes so the glaze soaks in deeply.
Add pecans: Press ¼ cup chopped pecans into the glaze-finished top (if using). Let the bread cool completely before slicing to let the glaze set.

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Cooking Secrets

Tip 1: Don’t overmix your batter—the crumb will stay moist and tender.
Tip 2: Poking holes in the bread before glazing helps the glaze penetrate deeply for maximum flavor.
Tip 3: Use room temperature eggs; they blend better, helping keep the bread moist.
Tip 4: If your bread edges brown too fast, cover loosely with foil and continue baking until doneness.

How to Serve

The image shows two slices of moist pumpkin cake with a brown sugary glaze layer on top, sitting on a white plate. The pumpkin cake layers are bright orange with a soft crumb texture. The glaze on the top has a sticky, shiny look with small pieces of pecans scattered on it. A silver fork is holding a bite-sized piece of the cake and glaze with a pecan on top, lifted above the plate. The background has small orange pumpkins and some loose pecans on a white marbled surface, with a glass bottle of milk nearby. Photo taken with an iphone --ar 4:5 --v 7

Taste Enhancers

This Pumpkin Bread with Brown Sugar Glaze Recipe is perfect on its own, but you can elevate it with a dollop of whipped cream, a smear of cream cheese, or a light drizzle of honey for extra sweetness. A sprinkle of cinnamon or toasted nuts on top adds an inviting crunch and aroma that guests will love.

Tasty Combos

Pair slices with a cozy cup of chai tea, hot apple cider, or your favorite coffee blend. For a festive brunch, serve alongside scrambled eggs or a fruit salad to balance the rich sweetness of the bread.

Serving Tips

Slice Pumpkin Bread with Brown Sugar Glaze Recipe thin for a light snack or thicker slices for dessert. It also makes a lovely homemade gift—wrap warm slices in parchment and tie with twine for a thoughtful fall treat. When serving for a crowd, plate slices with extra glaze on the side so everyone can customize their sweetness.

Easy Variations

Dairy-free: Use coconut oil instead of butter and almond milk for the glaze.
Nutty Upgrade: Mix chopped walnuts or pecans directly into the batter for extra crunch.
Chocolate Chunk: Toss in mini chocolate chips for a sweet surprise.
Spice Boost: Add extra pumpkin pie spice or a pinch of ground ginger for a spicier loaf.
Gluten-free: Substitute with a 1:1 gluten-free flour blend.

Storing and Reheating Tips

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
For longer storage, freeze wrapped bread for up to 3 months—thaw overnight in the fridge before serving.
Reheat slices gently in a toaster oven or microwave (about 20 seconds) to refresh the glaze’s softness.
If glaze hardens, a quick warm-up will bring back that melt-in-your-mouth texture.

Common Questions

Can I use fresh pumpkin instead of canned? Yes, but make sure to cook and puree it well, then strain to remove excess moisture for best results.
Why is my pumpkin bread dry? Overbaking or overmixing can cause dryness; check doneness early and mix just until combined.
Can I double the recipe? Absolutely! Use two loaf pans and keep an eye on baking time—they may need a few additional minutes.
Is the glaze necessary? The brown sugar glaze adds incredible moisture and flavor, but you can skip it if you prefer a simpler bread.
Can I add other spices? Yes, feel free to customize with nutmeg, cardamom, or cloves to your taste.