Description
This Pumpkin Bread with Brown Sugar Glaze is the ultimate fall bake soft, moist, and full of warm spices, topped with a buttery, caramel-like glaze that makes every bite pure autumn comfort.
Ingredients
Scale
- 1 ¾ cups 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 Brown Sugar Glaze:
- 1 tablespoon butter
- ¼ cup brown sugar
- 3 tablespoons milk
- ¼ cup chopped pecans (optional)
Instructions
- Preheat oven to 325°F (or 350°F for metal pans) and grease a loaf pan with nonstick spray.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine brown sugar, pumpkin puree, eggs, oil, and water until smooth.
- Add dry ingredients to wet and stir gently until just combined — do not overmix.
- Pour batter into prepared loaf pan and bake for 60–75 minutes, or until a toothpick inserted comes out clean.
- For the glaze: In a small saucepan, whisk butter, brown sugar, and milk. Boil for 1–2 minutes, stirring constantly.
- While bread is still warm, poke small holes in the top and slowly pour warm glaze over the loaf. Top with pecans if desired.
- Let cool before slicing and serving.
Notes
Use 100% pure pumpkin (not pumpkin pie filling). For a dairy-free version, use plant-based butter and oat milk. Store in an airtight container for up to 4 days or freeze for up to 3 months. Glaze while warm for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg