Pumpkin Spiced Loaf

This Glazed Pumpkin Loaf is the kind of bake that feels comforting from the very first slice. Made with finely shredded pumpkin, warm spices, and a tender crumb, it’s soft, moist, and just sweet enough without being heavy. Finished with a smooth vanilla glaze, this loaf strikes the perfect balance between simple and special.
What makes this recipe stand out is its texture and spice profile. The pumpkin keeps the loaf moist, while cinnamon, nutmeg, clove, ginger, and turmeric work together to create a warm, fragrant flavor without overpowering the pumpkin itself. Brown sugar adds depth and softness, while a touch of granulated sugar keeps the crumb light.

This loaf is incredibly versatile. It works beautifully as a breakfast bake, afternoon snack, or easy dessert, and it’s ideal for meal prep since it stores well for several days. The contrast between the tender loaf and the lightly sweet glaze adds just enough indulgence, making it a dependable recipe you can return to whenever you want something cozy, comforting, and homemade.

INGREDIENT DETAILS

All-Purpose Flour (1¾ cups)
Provides structure and stability for the loaf while keeping the crumb soft.

Brown Sugar (¾ cup)
Adds moisture, sweetness, and a deeper caramel-like flavor.

Granulated Sugar (½ cup)
Balances the brown sugar and helps create a lighter texture.

Finely Shredded Pumpkin (1½ cups)
Keeps the loaf moist and tender while adding natural sweetness.

Butter, melted (½ cup)
Adds richness and helps create a soft, flavorful crumb.

Milk (6 tbsp)
Loosens the batter and contributes to a smooth texture.

Eggs, room temperature (3)
Bind the ingredients and give the loaf structure and lift.

Cinnamon (1½ tsp)
Provides warm, familiar spice.

Turmeric Powder (1 tsp)
Adds subtle earthiness and enhances color.

Baking Soda (1 tsp)
Helps the loaf rise and stay light.

Salt (¾ tsp)
Balances sweetness and enhances overall flavor.

Ground Clove (¼ tsp)
Adds warmth and depth to the spice blend.

Grated Nutmeg (¼ tsp)
Contributes cozy, aromatic notes.

Ground Ginger (⅛ tsp)
Adds gentle heat and rounds out the spices.

Icing Sugar (½ cup)
Creates the smooth glaze topping.

Milk or Water (1½ tbsp)
Thins the glaze to a pourable consistency.

Vanilla Extract (¼ tsp)
Adds sweetness and aroma to the glaze.

INGREDIENT ALTERNATIVES

All-Purpose Flour
– Whole wheat flour (use half and half)
– Gluten-free all-purpose flour blend

Brown Sugar
– Coconut sugar
– Dark brown sugar

Granulated Sugar
– Cane sugar
– Reduce slightly for a less sweet loaf

Pumpkin
– Butternut squash
– Sweet potato

Butter
– Vegetable oil
– Coconut oil

Milk
– Almond milk
– Oat milk

Eggs
– Flax eggs (for egg-free option)
– Store-bought egg replacer

Turmeric
– Omit if unavailable
– Add extra cinnamon

Icing Sugar
– Powdered sugar alternative
– Blend granulated sugar until fine

Print Recipe

Pumpkin Spiced Loaf

Author: 3bcc10 Courses: Breads and Flatbreads, Breakfast and Brunch, Desserts Recipe Keys: Corn Free Nut Free Soy Free

Difficulty: Intermediate Prep Time 15 mins Cook Time 50 mins Total Time 1 hr 5 mins

Servings: 10

Description

This glazed pumpkin loaf is moist, lightly sweet, and filled with cozy spices. Easy to prepare, budget-friendly, and perfect for breakfast, snacking, or dessert.

For the Pumpkin Loaf

Servings

• 1 ¾ cups all-purpose flour

• ¾ cup brown sugar

• ½ cup granulated sugar

• 1 ½ cups finely shredded pumpkin

• ½ cup butter, melted

• 6 tbsp milk

• 3 eggs, room temperature

• 1 ½ tsp cinnamon

• 1 tsp turmeric powder

• 1 tsp baking soda

• ¾ tsp salt

• ¼ tsp ground clove

• ¼ tsp grated nutmeg

• ⅛ tsp ground ginger

For the Glaze

• ½ cup icing sugar
• 1 tbsp ½ milk or water
• ¼ tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper or grease and flour it well.
2. In a large mixing bowl, combine the brown sugar, granulated sugar, spices, and melted butter, stirring until the sugars are partially dissolved and the mixture looks glossy. Add the eggs and vanilla extract, mixing well until fully incorporated.
3. Stir in the flour, salt, and baking soda, mixing gently. Add the milk and continue stirring until the batter is smooth and evenly mixed. Fold in the finely shredded pumpkin until just combined.
4. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until the loaf is set and a toothpick inserted into the center comes out clean.
5. Remove from the oven and place the pan on a wire rack to cool completely.
6. While the loaf cools, whisk together the icing sugar, milk or water, and vanilla extract until smooth. Once the loaf has cooled, pour the glaze down the center and gently spread it over the top using the back of a spoon. Slice and serve once the glaze has set.

Note

• Finely shred the pumpkin for the best texture and even baking.
• Allow the loaf to cool fully before glazing to prevent melting.
• Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• This loaf freezes well (unglazed) for up to 2 months.
• Add chopped nuts or chocolate chips for variation.

Keywords: pumpkin loaf, glazed pumpkin bread, spiced pumpkin bread, easy loaf cake, pumpkin baking recipe