Name: Sweet Pumpkin Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 ½ teaspoons pumpkin pie spice; 1 cup pumpkin puree; ½ cup vegetable oil; ½ cup brown sugar; ½ cup white sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup powdered sugar; 1 tablespoon milk or cream; ¼ teaspoon vanilla extract

Do you ever crave something that tastes like autumn in every bite? This Sweet Pumpkin Bread delivers just that. Moist, warmly spiced, and subtly sweet, it’s the kind of treat that makes you want to wrap yourself in a blanket and sip on something warm. Whether you’re baking for a cozy breakfast, a fall brunch, or just to make your kitchen smell incredible, this loaf never disappoints.

What makes this pumpkin bread stand out is its rich texture and the hint of vanilla glaze that adds just the right amount of indulgence. It walks the line between dessert and snack, making it versatile enough for nearly any occasion. The best part? It keeps beautifully, so you can savor it slice by slice for days.

Preparation Phase & Tools to Use

Before diving into the baking, having the right tools can elevate your Sweet Pumpkin Bread from good to perfect:

Loaf Pan: An 8.5×4.5 or 9×5-inch loaf pan gives the bread its classic shape. Non-stick or parchment-lined ensures easy release.
Mixing Bowls: You’ll need at least two—one for dry ingredients and one for wet. Large bowls make mixing cleaner and faster.
Whisk and Spatula: A whisk ensures the dry ingredients are well combined, and a spatula helps fold the mixture gently without overworking the batter.
Measuring Cups and Spoons: Precision matters here, especially with spices and leaveners.
Cooling Rack: Helps cool the bread evenly, preventing a soggy bottom.

Taking a few extra minutes to gather everything ensures your baking process flows smoothly and minimizes mistakes.

Ingredients for the Sweet Pumpkin Bread

Pumpkin Puree: The heart of this recipe, providing moisture and earthy sweetness. Make sure to use pure pumpkin, not pumpkin pie mix.
All-Purpose Flour: The structure builder for the loaf. It balances the wet ingredients and ensures the bread isn’t too dense.
Brown Sugar: Offers a deeper sweetness and adds to the bread’s moist texture thanks to its molasses content.
White Sugar: For a touch of balanced sweetness that doesn’t overpower the pumpkin.
Vegetable Oil: Keeps the bread tender and moist without adding any competing flavor.
Eggs: They bind the batter together and add richness.
Baking Soda and Baking Powder: A combo that ensures the bread rises perfectly.
Pumpkin Pie Spice: This blend brings warmth, featuring cinnamon, nutmeg, and cloves.
Salt: Enhances all the other flavors.
Vanilla Extract: Rounds out the spice and adds a touch of sweet aroma.

How To Make the Sweet Pumpkin Bread

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined.

Step 3: Combine Wet Ingredients

In another bowl, mix the pumpkin puree, both sugars, oil, eggs, and vanilla extract. Stir until fully smooth.

Step 4: Fold Gently

Add the dry ingredients into the wet in batches. Use a spatula to fold just until the batter comes together. Avoid overmixing.

Step 5: Bake to Perfection

Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Glaze

Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack. Drizzle with a simple vanilla glaze once fully cooled if desired.

Serving and Storing This Autumn Favorite

Once cooled and glazed, Sweet Pumpkin Bread can be sliced thick and served as is or toasted with a slather of butter. It’s lovely with coffee, chai, or hot cider for a full-on fall experience.

To store, wrap tightly in plastic wrap or keep in an airtight container. It stays moist at room temperature for 3–4 days and freezes well for up to 3 months. Simply thaw and warm before serving to revive its just-baked texture.

Frequently Asked Questions

How do I prevent my pumpkin bread from being too dense?

Avoid overmixing the batter. Fold gently just until combined and make sure your baking soda and powder are fresh.

Can I make this gluten-free?

Yes, simply use a 1:1 gluten-free flour blend. The texture may vary slightly but it works well.

What’s the best way to freeze Sweet Pumpkin Bread?

Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer-safe bag. Label and date before freezing.

Can I use fresh pumpkin instead of canned?

Absolutely. Just make sure it’s well-pureed and not too watery. Roasted pumpkin tends to work best.

Do I need the glaze?

Not at all! The bread is flavorful enough without it. The glaze is optional but adds a touch of sweetness and shine.

Can I add mix-ins like nuts or chocolate chips?

Yes! Fold in about 1/2 cup of chopped pecans, walnuts, or chocolate chips right before baking.

Want More Pumpkin Dessert Ideas?

If you loved this Sweet Pumpkin Bread, you might want to try the Cinnamon Donut Bread Recipe for a similarly spiced and tender bite. Or the No-Bake Mini Banana Cream Pies Recipe if you’re after something creamy and cool.

Looking for cozy bakes? Check out the Moist Apple Crumble Coffee Cake, or go for the 2-Ingredient Pineapple Cake if you want effortless sweetness.

And don’t skip the Cheesecake Deviled Strawberries—they’re fun to serve and a hit at gatherings.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go with the glaze? Did you toss in some nuts or chocolate? Leave a comment below. I’m always curious how others bake it.

For more seasonal bakes and cozy treats, head over to my Pinterest LadyPlate where I share daily recipe inspiration.