There’s something truly comforting about a warm slice of pumpkin bread fresh from the oven—especially this Pumpkin Bread with Brown Sugar Glaze Recipe. I remember the first time I made it, the house instantly filled with that cozy, spicy aroma that just screams fall. My family couldn’t get enough, sneaking slices even before it cooled completely. Whether it’s a lazy Sunday morning breakfast or an afternoon pick-me-up with coffee, this bread brightens my mood every time I bake it.

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What Makes This Recipe Special

Flavor Harmony: The rich pumpkin and warm spices blend perfectly with the sweet, buttery brown sugar glaze.
Easy Assembly: Simple steps with mostly pantry staples make it a breeze to whip up.
Texture Play: Moist, tender crumb inside with a glossy, slightly sticky glaze on top.
Showstopper Finish: The pecan-topped brown sugar glaze adds a crunchy, nutty touch that impresses every time.

This Pumpkin Bread with Brown Sugar Glaze Recipe isn’t just for seasoned bakers—you don’t need to be an expert to get it right. I’ll walk you through each step so it’s straightforward and foolproof. You’ll love how this bread fills your kitchen with color and warmth—the deep orange pumpkin color and cinnamon-spiced scent invite everyone over. Plus, the glaze is the cherry on top, making each bite melt-in-your-mouth delicious.

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 you start, measure your ingredients carefully to get the best texture—especially the flour and brown sugar. You’ll find exact amounts in the printable recipe card at the bottom.

All-purpose flour: Spoon and level to keep your bread tender, avoiding a dry crumb.
Baking soda and baking powder: Both help the bread rise nicely and stay light.
Salt: Just the right amount to balance the sweetness and enhance the spices.
Pumpkin pie spice: This warm, fragrant blend brings out the holiday vibes.
Light brown sugar: Adds moisture and that subtle caramel flavor throughout the bread.
Pure pumpkin: Not the pie filling—this keeps the bread perfectly smooth and pumpkin-forward.
Eggs: Room temperature eggs mix better for a consistent batter.
Vegetable oil: Keeps the loaf wonderfully moist and tender.
Water: Helps loosen the batter so it bakes evenly.
Butter, brown sugar, milk (glaze): Whisked together to create that super tasty shiny topping.
Chopped pecans (optional): Adds crunch and texture contrast; great if you like a nutty finish.

If you want to swap things out, you can use coconut oil or melted butter instead of vegetable oil, and dairy-free milk works fine for the glaze too. Just make sure your pumpkin is pure canned pumpkin, not pie mix, for the best texture and flavor.

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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 and ensuring even baking.
Mixing bowls: For separating dry and wet ingredients; keeps mixing neat.
Whisk and spoon: For blending evenly without overworking the batter.
Measuring cups and spoons: Accuracy here guarantees your bread’s texture.
Small saucepan: Needed to cook the brown sugar glaze smoothly.
Toothpick or skewer: To test when your bread is perfectly baked.
Fork: To poke holes for glaze absorption for maximum flavor.

How to Make Pumpkin Bread with Brown Sugar Glaze Recipe

Ready to bake? This Pumpkin Bread with Brown Sugar Glaze Recipe comes together with simple steps. Preheat your oven and gather your prepped ingredients—then follow along!

Preheat and prep: Set your oven to 325°F (or 350°F if you’re using a metal pan). Spray your loaf pan with nonstick spray to make sure the bread releases easily.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures your spices and leavening are evenly spread for a smooth batter.
Combine wet ingredients: In another bowl, stir brown sugar, canned pumpkin, eggs, vegetable oil, and water until smooth and well combined.
Bring it all together: Slowly add the dry mix to the wet ingredients, stirring gently just until blended. Overmixing can make the bread dense, so stop once you see no flour streaks.
Bake: Pour your batter into the prepared loaf pan and bake for about 1 hour to 1 hour 15 minutes. Check after 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
Make the glaze: While the bread bakes, whisk butter, brown sugar, and milk in a small saucepan. Bring to a boil for 2 minutes, stirring constantly to avoid burning.
Glaze time: Once your bread is out of the oven and still warm, use a fork to poke many holes on top. Slowly pour the warm glaze over those holes—place a paper towel underneath to catch drips.
Add nuts and cool: Press chopped pecans into the glaze if you like extra crunch. Let the bread cool fully before slicing to let the glaze set perfectly.

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Cooking Secrets

Tip 1: Use room temperature eggs so they mix seamlessly with wet ingredients, preventing lumps.
Tip 2: Don’t overmix the batter—stir until just combined to keep the bread tender and light.
Tip 3: Let the bread cool slightly before glazing; warm bread soaks up the glaze perfectly without it sliding off.
Tip 4: Use a toothpick to test doneness—even if it comes out with a few moist crumbs, the bread is perfectly moist inside.

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

Drizzle a little extra brown sugar glaze or spread a thin layer of cream cheese for a tangy contrast. A dusting of powdered cinnamon sugar after glazing amps the festive feel and adds a pretty finish.

Tasty Combos

This pumpkin bread pairs wonderfully with a steaming mug of chai tea, cinnamon-spiced coffee, or even a cup of hot apple cider. For brunch, serve alongside scrambled eggs or a fresh fruit salad to balance the sweetness.

Serving Tips

Slice thick or thin depending on your crowd—thick slices make great hearty snacks. Wrapped up in parchment paper, it also makes a lovely homemade gift. For parties, arrange on a pretty platter with nuts and extra glaze on the side for guests to drizzle themselves.

Easy Variations

Swap vegetable oil for coconut oil for a subtle tropical note.
Mix in ½ cup chocolate chips or dried cranberries for added texture and surprises.
Add ½ teaspoon ground nutmeg or ginger to the spice mix for extra warmth.
Use maple syrup instead of part of the brown sugar for a richer flavor.
Make it gluten-free by using a cup-for-cup gluten-free flour blend.
Top the glaze with toasted pumpkin seeds instead of pecans for a festive crunch.

Storing and Reheating Tips

Store tightly wrapped at room temperature for up to 3 days to retain moisture.
Refrigerate for up to a week—bring to room temperature before serving for best taste.
Freeze slices wrapped well in foil or plastic wrap for up to 3 months; thaw overnight in the fridge.
Warm slices in the microwave for 15-20 seconds or in a low oven to refresh the glaze’s softness.

Common Questions

Can I use fresh pumpkin instead of canned? You can, but fresh pumpkin should be cooked and pureed well to match the moisture of canned pumpkin for the best texture.
Why is my pumpkin bread dense? Most likely it was overmixed, which develops gluten; stir just until combined next time.
Can I make this bread without the glaze? Yes, but the brown sugar glaze adds moisture and sweetness that really elevate the loaf.
What if I don’t have pumpkin pie spice? You can mix cinnamon, nutmeg, ginger, and cloves as a simple substitute.
How do I know when the bread is done? Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s perfect.