Pumpkin Bread with Brown Sugar Glaze Recipe
This Pumpkin Bread is a moist and flavorful treat, reminiscent of pumpkin pie but in bread form. It features a delicious brown sugar glaze that soaks into the bread, making it irresistibly sweet and perfect for autumn or any time you crave pumpkin spice.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the bread:
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup light brown sugar, packed
- 1 (15 ounce) can pure pumpkin (not pumpkin pie filling)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- ⅓ cup water
For the glaze:
- 1 tablespoon butter
- ¼ cup brown sugar
- 3 tablespoons milk
- ¼ cup chopped pecans (optional)
Instructions
- Preheat oven: Preheat your oven to 325 degrees Fahrenheit, or 350 degrees if using a metal loaf pan. Spray a loaf pan with nonstick cooking spray to prepare.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Mix well to evenly distribute the leavening agents and spices.
- Mix wet ingredients: In a separate large mixing bowl, stir together the brown sugar, pure pumpkin, eggs, vegetable oil, and water until fully combined and smooth.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until blended. Avoid overmixing to keep the bread tender.
- Pour batter and bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 1 hour to 1 hour and 15 minutes. Begin checking at 50 minutes by inserting a toothpick in the center; it should come out clean when the bread is done.
- Prepare the glaze: While the bread is finishing, combine the butter, brown sugar, and milk in a small saucepan. Heat over medium heat, whisking constantly, and bring the mixture to a boil for about 2 minutes until smooth and thickened.
- Poke holes and glaze: When the bread is still warm, use a fork to poke numerous holes all over its surface. Place a paper towel under the loaf pan to catch any drips. Slowly pour the warm glaze evenly over the bread, allowing it to soak into the holes.
- Add pecans and cool: If using, press the chopped pecans onto the top of the glazed bread. Allow the bread to cool completely before slicing and serving for best texture and flavor.
Notes
- Use pure canned pumpkin, not pumpkin pie filling, to control the spices and sweetness.
- Room temperature eggs help create a smoother batter.
- Do not overmix the batter to keep the bread moist and tender.
- Check the bread starting at 50 minutes to avoid overbaking.
- The glaze should be poured warm to soak well into the bread.
- Using a paper towel under the loaf pan catches any glaze drips and keeps your surface clean.
- Chopped pecans add a nice texture contrast but can be omitted or substituted with other nuts.
- This bread can be stored covered at room temperature for up to 3 days or refrigerated for longer freshness.