Pumpkin Bread with Brown Sugar Glaze Recipe
This Pumpkin Bread is a moist, flavorful treat reminiscent of pumpkin pie, enhanced with a rich brown sugar glaze and optional pecans for added texture and taste.
- 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 Fahrenheit if using a metal loaf pan. Spray a loaf pan with nonstick cooking spray to prepare it for baking.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir together until evenly mixed.
- Mix wet ingredients: In a separate mixing bowl, add the light brown sugar, canned pure pumpkin, eggs, vegetable oil, and water. Stir well until all ingredients are fully incorporated.
- Combine wet and dry: Pour the dry ingredient mixture into the wet ingredients and stir just until blended together. Avoid overmixing to keep the bread tender.
- Fill and bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 1 hour to 1 hour 15 minutes. Check for doneness by inserting a toothpick after 50 minutes; if it comes out clean, the bread is done.
- Prepare the glaze: While the bread is baking, whisk together the butter, brown sugar, and milk in a small saucepan. Bring the mixture to a boil over medium heat, whisking constantly for about 2 minutes so it thickens without burning.
- Glaze the bread: When the bread is finished baking and still warm, poke multiple holes all over the top using a fork. Place a paper towel under the loaf pan to catch drips. Slowly pour the warm glaze over the bread, aiming for the holes to help it absorb.
- Add pecans and cool: If using, press the chopped pecans into the glaze on top of the bread. Allow the bread to cool before slicing and serving.
Notes
- Using a metal loaf pan requires a higher baking temperature for even cooking.
- Do not overmix the batter to ensure a moist, tender crumb.
- Poking holes in the warm bread helps the glaze soak in for more flavor.
- Press chopped pecans into the glaze for added texture but this is optional.
- Let the bread cool completely before slicing to prevent crumbling.