How to make easy pumpkin bread with a deliciously simple vanilla glaze.
This post may contain affiliate links. Please see my full disclosure policy for details.
There’s a crisp chill in the air and leaves are changing their colors all around which means autumn is officially here! Something about this time of year really puts me in a baking mood. Well, to be totally honest, I’m kind of always in a baking mood but it really hits me differently in the colder seasons. Not only does my love for baking keep my house warm and cozy in the chillier parts of the year, but the flavors of autumn really tie in well with special kinds of comfort food. Especially in recipes for pumpkin-y cakes or satisfying sweet breads, like this scrumptious Pumpkin Bread with Vanilla Glaze!
Not only is this delightful pumpkin spice bread drizzled with an easy and delicious vanilla glaze, but it also gets topped off with some chopped pecans to really encompass that cozy autumn feeling. This flavor combination is a match made in pumpkin patch heaven! If you’re ready to get started filling your house with the aromas of autumn, then this glazed pumpkin bread recipe is absolutely going to make your day!
Equipment for Pumpkin Bread
For this simple pumpkin-y autumn treat, you don’t need any special equipment. Just grab a bread loaf pan, along with some common kitchen baking tools, and you’re ready to bake up some soothing autumn comfort food.
- Blending whisk
- Glass mixing bowl
- Bread pan
- Spatulas
- Cooling Rack
- Disposable Vinyl Gloves
- Parchment paper sheets
Pumpkin-y Good Ingredients
Now it’s time to round up all of the yummy ingredients. Remember to keep any specific ingredient details mentioned below in mind when preparing to start on this recipe. That way you can be sure that you have a smooth baking experience with flawless results.
Pumpkin Bread Ingredients:
- 1 cup cake flour or all-purpose flour
- ¾ cups sugar
- ½ tsp baking soda
- ¼ tsp baking Powder
- 3 tsp Pumpkin Pie Spice
- ¼ tsp salt
- ½ can Pumpkin Puree – 15 oz. can
- 1 egg – beaten
- 1 ½ stick unsalted butter – melted
- 1 tsp vanilla extract
- 1 tbsp vegetable shortening – this is for greasing the loaf pan
Vanilla Glaze Ingredients:
- 2 Cups powdered sugar
- 2 tsp vanilla extract
- 4 tbsp Milk
Garnish:
- ¼ cup chopped pecans
Ingredient Tips:
- I prefer using cake flour instead of all-purpose in my baking recipes because it makes the final texture and moisture of the baked pastries turn out way better!
- I also prefer to use my own homemade blend of Pumpkin Pie Spice for my autumn recipes but you can swap this out for a store-bought blend.
- Want perfectly melted butter for your recipe? Here is my simple guide on How to Melt Butter quickly.
How to Make a Scrumptious Glazed Pumpkin Bread
Roll up those sleeves and turn on some baking mood music because it’s time to dive right into this autumn baking adventure! I have broken down the whole process for you and included any special details or instructions that you need to keep in mind to ensure that you end up with completely satisfying results.
Making the Pumpkin Bread:
- First, preheat the oven to 325°F and measure out all of the ingredients.
- Next, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice in a glass mixing bowl.
- Then, in another separate large glass mixing bowl, use the blending whisk to combine the pumpkin puree, beaten egg, melted butter, and vanilla extract until completely combined.
- Next, slowly pour half of the flour mixture into the wet ingredient mixture and mix well.
- Add the remaining dry ingredients and whisk the mixture well until all of the ingredients are completely combined.
- Next, completely coat the inside of the bread pan with the vegetable shortening. Make sure to get all of the sides and corners.
- I like to protect my hands from getting greasy in this step by covering up with some disposable food-friendly gloves.
- Then, use a silicone spatula to scrape and spread all of the pumpkin bread batter into the greased loaf pan and transfer to the preheated oven to bake for 50-60 minutes, or until a toothpick stuck in the center comes out totally clean.
- Start checking the pumpkin bread after 50 minutes, you don’t want to overcook it.
- When it’s ready, pull the baked pumpkin bread out of the oven and let it cool in the pan for 10 minutes. Then, transfer the baked bread from the pan to a cooling rack.
- Finally, let the pumpkin bread completely cool on the rack for about 1-2 hours before glazing it.
- If you don’t let the bread cool completely then it will turn out doughy and chunky when you go to cut into it.
Whipping Up the Vanilla Glaze:
- First, gather up and measure out all of the glaze ingredients.
- Next, combine the powdered sugar, vanilla extract, and milk in a glass mixing bowl.
- Then, use a blending whisk to mix the ingredients together until completely combined and a smooth consistency is reached.
- Finally, slide a sheet of parchment paper under the cooling rack with the pumpkin bread and evenly pour the glaze over the whole loaf.
Garnishing:
- After glazing the pumpkin bread, immediately sprinkle the chopped pecans on top before the glaze starts to harden.
Storing Pumpkin Bread with Vanilla Glaze
To store glazed pumpkin bread, first, wrap it tightly in plastic wrap. Pumpkin bread can be stored just like this at room temperature forr up to 3-5 days. For longer storage, after the 3-day mark, transfer the wrapped Pumpkin Bread to the refrigerator to prolong its shelf life for up to 7 days. Always mark the date on the outside of the wrapping to keep up with freshness.
To freeze glazed pumpkin bread, first, wrap it tightly in plastic wrap and then again in kitchen foil. Mark the date on the outside and store the wrapped pumpkin bread in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving again.
Pumpkin recipes
Fall-worthy Recipes
Just can’t get enough of those comforting autumn flavors? Keep that fall-worthy bliss around for the whole season with as many pumpkin pie spice recipes as your little pumpkin-shaped heart desires!
Some of my top favorite autumn recipes:
- Pumpkin Pancakes
- Pumpkin Pie Mug Cake ‘
- Pumpkin Bread (undecorated)
- Pumpkin Bundt Cake
- Toffee Glaze
- Toasted Pecans
- Cream Cheese Frosting
- Chocolate Pumpkin Bundt Cake with Toffee Glaze
Pumpkin bread with vanilla glaze and pecans
Ingredients
Pumpkin bread
- 1 cup Cake Flour or all-purpose flour
- ¾ cups sugar
- ½ tsp baking soda
- ¼ tsp Baking Powder
- ¼ tsp salt
- 3 tsp pumpkin pie spice
- ½ can pumpkin puree 15 oz can
- 1 egg
- 1 tsp vanilla extract
- 1 ½ stick unsalted butter melted
- 1 tbsp Vegetable shortening for greasing loaf pan
Vanilla glaze
- 2 Cups powdered sugar
- 2 tsp vanilla extract
- 4 tbsp Milk
Garnish
- ¼ cup pecans chopped
Instructions
Pumpkin bread
- First, preheat the oven to 325°F and measure out all of the ingredients.
- Next, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice in a glass mixing bowl.
- Then, in another separate large glass mixing bowl, use the blending whisk to combine the pumpkin puree, beaten egg, melted butter, and vanilla extract until completely combined.
- Next, slowly pour half of the flour mixture into the wet ingredient mixture and mix well.
- Add the remaining dry ingredients and whisk the mixture well until all of the ingredients are completely combined.
- Next, completely coat the inside of the bread pan with the vegetable shortening. Make sure to get all of the sides and corners.I like to protect my hands from getting greasy in this step by covering up with some disposable food-friendly gloves.
- Then, use a silicone spatula to scrape and spread all of the pumpkin bread batter into the greased loaf pan and transfer to the preheated oven to bake for 50-60 minutes, or until a toothpick stuck in the center comes out totally clean.Start checking the pumpkin bread after 50 minutes, you don’t want to overcook it.
- When it’s ready, pull the baked pumpkin bread out of the oven and let it cool in the pan for 10 minutes. Then, transfer the baked bread from the pan to a cooling rack.
- Finally, let the pumpkin bread completely cool on the rack for about 1-2 hours before glazing it.If you don’t let the bread cool completely then it will turn out doughy and chunky when you go to cut into it.
Vanilla glaze
- First, gather up and measure out all of the glaze ingredients.
- Next, combine the powdered sugar, vanilla extract, and milk in a glass mixing bowl.
- Then, use a blending whisk to mix the ingredients together until completely combined and a smooth consistency is reached.
- Finally, slide a sheet of parchment paper under the cooling rack with the pumpkin bread and evenly pour the glaze over the whole loaf.
Garnish
- After glazing the pumpkin bread, immediately sprinkle the chopped pecans on top before the glaze starts to harden.
Video
Leave a Reply