This Pumpkin Bread is like pumpkin pie in the form of bread! It is so moist and has the most delicious brown sugar glaze to really take it over the top! THE MOST TENDER AND MOIST PUMPKIN BREAD Pumpkin bread is one of my favorite things to make with canned pumpkin. Just like pumpkin pie, when you smell this baking in your oven, it just makes you happy. This bread is so unbelievably moist. I know, I know, some people hate that word, but that’s just the best word to describe this bread- it’s not dry or stale at all! Hands down my favorite recipe for pumpkin bread! FREQUENTLY ASKED QUESTIONS: Can I make this without the glaze? Now, you could make this without the glaze, but really, why would you want to? If you’re gonna go through the trouble of making some good, sweet bread from scratch you might as well go all the way.Instead of this glaze, you could use a cream cheese frosting. Can I make smaller pumpkin bread loaves instead? Yes, you can use this batter to make mini pumpkin breads as well. Just keep an eye on the timing as they tend to bake faster. What can I add to the loaf? I love this classic Pumpkin Bread loaf just the way it is, but sometimes it’s nice to change it up. Adding some chocolate chips or mini chocolate chips to the batter would be a nice change. Some readers also like adding chopped nuts and even raisins to the batter. Whatever floats your boat, give it a try. How to store leftover Pumpkin Bread? Leftover bread should be stored in an airtight container or keep the loaf wrapped in plastic for up to 3-4 days. But let’s be honest, mine never lasts that long because we can’t stop eating it! Can you freeze Pumpkin Bread? Yes! This is a great recipe to double and have a loaf now and freeze a loaf for later. Wrap your bread loaf in plastic wrap tightly and foil before freezing for up to 3 months. Thaw the loaf in the fridge overnight before reheating and enjoying. INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST) all-purpose flour– my favorite brand to use is White Lily when making this loaf. I know this isn’t available for everyone so, of course, any flour brand should work. King Arthur is another good one to try. baking soda and baking powder – yep, we’re using both here. pumpkin pie spice light brown sugar pure pumpkin– make sure you grab the canned pumpkin puree, not pumpkin pie filling. There’s a big difference in texture and flavor. Sweet Potato can be substituted for pumpkin if needed. eggs vegetable oil water butter milk chopped pecans – these are optional if you don’t like nuts. HOW TO MAKE PUMPKIN BREAD: Preheat oven to 325F degrees (350F if using a metal loaf pan.) Spray loaf pan with nonstick cooking spray. In a medium bowl, mix together flour, baking soda, baking powder, salt and spices. In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine. Add dry ingredients to wet and stir just until blended together. Be careful not to overmix. Pour into a large loaf pan and bake for about an hour to an hour and 15 minutes. Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through. When bread is almost finished, start working on the glaze. In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 1- 2 minutes. Stir constantly so it doesn’t burn. When your bread is finished (while still warm), start poking a bunch of holes in it using a fork, toothpick or skewer. This will allow some of the glaze to seep into the bread. Be sure to put a paper towel or dish towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge if you pour too quickly like I usually do. Start pouring the warm glaze over the warm bread. Try to pour slowly to allow that glaze to seep in the holes you poked. Press chopped pecans (if you’re using) into the top of the bread. Allow to cool before slicing. CRAVING MORE RECIPES? Pumpkin Pie Coffee Cake The Best Pumpkin Pie Pumpkin Bundt Cake Pumpkin Spice Cake with Cream Cheese Frosting Pumpkin Chocolate Chip Cake Starbuck’s Gingerbread Loaf Pumpkin Poke Cake Pumpkin Banana Bread Dollywood Cinnamon Bread Originally published: October 2011Updated photos & republished September 2024 Print Pumpkin Bread with Brown Sugar Glaze This Pumpkin Bread is like pumpkin pie in the form of bread! It is so moist and has the most delicious brown sugar glaze to really take it over the top! Course DessertCuisine American Prep Time 10 minutes minutesCook Time 1 hour hour 15 minutes minutesTotal Time 1 hour hour 25 minutes minutes Servings 6 Calories 539kcal Author Brandie @ The Country Cook IngredientsFor the bread:1 ¾ cup all-purpose flour1 teaspoon baking soda½ teaspoon baking powder1 teaspoon salt2 teaspoons pumpkin pie spice1 cup light brown sugar, packed1 (15 ounce) can pure pumpkin (not pumpkin pie filling)2 large eggs (room temperature)½ cup vegetable oil⅓ cup waterFor the glaze:1 Tablespoon butter¼ cup brown sugar3 Tablespoons milk¼ cup chopped pecans, (optional) InstructionsPreheat oven to 325F degrees (350F if using a metal loaf pan). Spray loaf pan with nonstick cooking spray.In a medium bowl, mix together flour, baking soda, baking powder, salt and spices. In a separate mixing bowl, mix together brown sugar, canned pumpkin, eggs, oil and water. Stir well to combine. Add dry ingredients to wet and stir just until blended together. Be careful not to overmix. Pour batter into loaf pan and bake for about an hour to an hour and 15 minutes. Oven times will vary so just be sure to check your bread after the first 50 minutes. Insert a toothpick to test if it is completely baked through.When bread is almost finished, start working on the glaze. In a small saucepan, whisk together butter, brown sugar and milk. Bring it up to a boil for about 2 minutes. Whisk constantly so it doesn't burn.When the bread is finished (while still warm), start poking a bunch of holes in it using a fork. Be sure to put a paper towel underneath your loaf pan too because once you start pouring the glaze, it may go a little over the edge.Start slowly pouring the warm glaze over the warm bread and aim for the holes you poked. Press chopped pecans (if you’re using) into the top of the bread. Allow to cool before slicing. Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 539kcal | Carbohydrates: 74g | Protein: 6g | Fat: 25g | Sodium: 653mg | Fiber: 1g | Sugar: 45g