1. Home
  2. Recipes
  3. Pumpkin Bread

Pumpkin Bread

Featured in Delicious Homemade Bread and Muffin Recipes.

Need a cozy snack for fall? This pumpkin bread, loaded with warm spices, is finished with a drizzle of glaze and sprinkled with pepitas. Bake two loaves so you can share the goodness!

Pin it Share it Send it Print it Jump To Recipe
A man wearing a white shirt and suspenders holding a piece of paper.
Updated on Tue, 18 Mar 2025 18:56:27 GMT
A warm loaf of pumpkin bread drizzled with icing and decorated with pumpkin seeds, placed on a white plate. Pin it
A warm loaf of pumpkin bread drizzled with icing and decorated with pumpkin seeds, placed on a white plate. | chefmelt.com

I've been winning hearts at autumn bake sales for years with this simple pumpkin loaf! It turns out super juicy, loaded with cozy spices, and finished with a delicious glaze plus crunchy seed topping. Once you bake this at home, you'll never grab one from a coffee shop again - that's a promise!

What Makes It Special

This quick pumpkin loaf takes minutes to mix and fills your home with the most amazing autumn aromas. It's got just the right mix of pumpkin flavor and warming spices, and that gorgeous topping makes it look fancy without any fuss. Everyone who tries it always asks me how I make it so good!

What You'll Need

  • Flour: Basic all-purpose is perfect for this quick pumpkin loaf.
  • Pumpkin: Grab plain canned pumpkin for the tastiest results.
  • Spices: They're what gives this loaf its signature flavor.
  • Sugar: Makes our quick bread perfectly sweet.
  • Eggs: Provides the foundation for good texture.
  • Oil: The secret to keeping everything soft.
  • Leaveners: Makes your loaf nice and fluffy.
  • Glaze Stuff: Confectioners sugar creates that beautiful drizzle.
  • Pepitas: They add that wonderful texture on top.

Step-By-Step Guide

Getting Started
Start by warming your oven to 350°F. Take two loaf tins and put parchment in them - this trick makes your pumpkin loaf slide right out when it's done!
Combine Dry Stuff
Mix your flour, spices, and rising agents in a bowl. Getting these well blended means your bread will have even flavor throughout.
Blend Wet Stuff
Here's where the moisture comes from - stir your sugar, pumpkin, oil, and eggs until smooth. This mix is why your loaf stays so soft inside.
Mix Everything
Add the dry ingredients into your wet stuff gradually. Don't stir too much - that's how you keep your bread tender!
Baking Time
Pour the mixture into your prepared tins. My favorite trick? Turn the pans around halfway through cooking time.

Pro Tips

Want an outstanding loaf? Always use plain pumpkin, not the pie mix stuff. Make sure those pans are lined properly - nothing's worse than stuck bread! And here's my top suggestion: let it cool all the way before adding the sweet topping. It really does matter!

Storage Tips

Your pumpkin loaf will stay tasty on your counter for several days - if you can resist it that long! Want to save some? It freezes beautifully. Just wrap it tightly and it keeps for ages. Makes wonderful gifts too - simply package it up and brighten someone's day!

Everyone's Favorite

This quick loaf is my number one fall treat. It works for morning meals, after-dinner sweets, or as a thoughtful present. The amazing smell while it's in the oven draws folks from all over the house - you might need to make two!

A moist pumpkin loaf drizzled with shiny glaze and topped with green pepitas for crunch. Pin it
A moist pumpkin loaf drizzled with shiny glaze and topped with green pepitas for crunch. | chefmelt.com

Frequently Asked Questions

→ Is it okay to freeze this bread?

Absolutely! Just skip the glaze, wrap it really well in foil and plastic wrap, and freeze. It keeps fine for 3 months. Add the glaze after it thaws completely.

→ Why isn’t pumpkin pie filling suitable?

The spices and sugar are already added to pumpkin pie filling, which can mess up the flavor balance. Regular pumpkin purée gives you more control.

→ Can I make my own pumpkin puree?

Sure thing! Roast some fresh pumpkin and blend it till smooth. Remember to strain any extra liquid, or your bread might end up soggy.

→ How can I tell if the bread is done baking?

Stick a toothpick in the middle. It’s ready if it comes out with just a few crumbs and the crust is firm with a golden color.

→ Could I use this recipe for muffins?

You bet! Just spoon the batter into muffin liners and bake at 180°C (350°F) for about 20-25 minutes, or till they’re done.

Pumpkin Bread

A soft and flavorful autumn treat, bursting with pumpkin and spices, finished with a crunchy pepita topping and sweet glaze. Great for morning coffee or a quick snack.

Prep Time
5 Minutes
Cook Time
70 Minutes
Total Time
75 Minutes

Category: Breads and Muffins

Difficulty: Easy

Cuisine: American

Yield: 24 Servings (2)

Dietary: Vegetarian

Ingredients

01 1 teaspoon ground cinnamon.
02 ½ teaspoon salt.
03 1 cup powdered sugar.
04 3 cups sugar.
05 1/2 cup raw pepitas.
06 2 teaspoons baking soda.
07 1 (15-ounce) can pumpkin purée.
08 2 to 3 tablespoons milk or water.
09 3½ cups all-purpose flour.
10 1 teaspoon baking powder.
11 2 teaspoons pumpkin pie spice.
12 3 eggs.
13 2 tablespoons butter, softened.
14 1 cup vegetable oil.

Instructions

Step 01

Turn your oven to 175°C (350°F). Use parchment paper to line two loaf pans, each 9x5 inches.

Step 02

Stir together the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt in a bowl.

Step 03

In another larger bowl, stir sugar, pumpkin purée, eggs, and oil until it’s blended well.

Step 04

Add the dry mixture into the wet mix in three separate additions. Stir well each time to combine.

Step 05

Divide the batter into the two loaf pans and spread it out evenly at the top.

Step 06

Pop the pans in the oven and bake them for around 1 hour and 10 minutes. Turn the pans halfway through the baking time, about 30 minutes in.

Step 07

Let the loaves sit in the pans for 15 minutes on a wire rack, then take them out, remove the parchment paper, and let them fully cool.

Step 08

In a bowl, mix powdered sugar and softened butter. Carefully add the milk a little at a time until you’ve got a smooth glaze.

Step 09

Drizzle the glaze on the loaves after they’ve cooled. Sprinkle on some pepitas and let the glaze set before slicing.

Notes

  1. Use pure pumpkin purée, not the pie filling stuff.
  2. It’s baked when a toothpick comes out mostly clean with only a couple of crumbs.
  3. You can leave it at room temperature for 2-3 days.
  4. If you skip the glaze, it’ll keep in the freezer for up to 3 months!
  5. Want to make your own pumpkin spice? Mix ginger, nutmeg, cloves, cinnamon, and allspice to taste.

Tools You'll Need

  • Two loaf pans, 9x5 inches each.
  • Parchment paper for lining the pans.
  • A cooling rack to let the bread cool down.
  • Several mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy (in glaze).
  • Gluten (flour).
  • Tree nuts (pepitas).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 294
  • Total Fat: 12 g
  • Total Carbohydrate: 46 g
  • Protein: 3 g