The Best Moist Pumpkin Bread with Brown Sugar Glaze (A Thanksgiving Family Favorite)
This pumpkin bread is like pumpkin pie in loaf form! Incredibly moist and topped with a rich brown sugar glaze, it’s perfect for fall baking and Thanksgiving gatherings.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the bread:
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 oz) 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
1. Preheat oven to 325°F (or 350°F if using a metal loaf pan). Grease a 9×5-inch loaf pan with cooking spray.
2. In medium bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In large bowl, mix brown sugar, pumpkin, eggs, oil, and water until smooth.
4. Add dry mixture to wet mixture. Stir until just combined — do not overmix.
5. Pour batter into pan. Bake 60–75 minutes, checking after 50 minutes. A toothpick should come out clean.
6. For glaze: In small saucepan, whisk butter, brown sugar, and milk. Boil 2 minutes, whisking constantly.
7. When bread is done, poke holes in top with fork. Pour warm glaze over bread to soak in.
8. Sprinkle chopped pecans on top (if using). Cool before slicing and serving.
Notes
Storage: Wrap tightly in plastic wrap or place in airtight container at room temperature up to 3 days, or refrigerate up to 1 week.
Freezing: Wrap loaf in plastic wrap and foil. Freeze up to 3 months. Thaw at room temperature before serving.