Food Friday: Glazed Pumpkin Bread

I wasn't sure to do about my Food Friday posts...I'm still not exactly sure but for now it will continue mainly because I LOVE to bake and cook. Lately I've been craving pumpkin bread but I wanted one with a spiced glazed. After searching online I took bits and pieces from numerous recipes and created this Glazed Pumpkin Bread (print recipe) and boy is it delicious. Let me just say this- I baked this bread Wednesday night and when I returned from work Thursday half of each loaf was missing! The bread is very simple and basic and the glaze is easy as well. Most of the ingredients I had already except for the pumpkin.
This Glazed Pumpkin Bread recipe (print) does make two loafs so I added the nuts to the second loaf for a different texture. Both are equally delicious which makes it hard to choose which one to eat...that's why you gotta eat a piece of each! 

Have a safe and fun weekend!
For the Bread:
3 cups all-purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
1 tsp baking soda
½ tsp baking powder
3 cups granulated sugar
1 cup butter, really soft, half melted really
3 large eggs
1 16 oz can of pure pumpkin
½ cup chopped pecans (optional)

For the Spiced Glaze:

1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger


1.    Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
2.    In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3.    In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
4.    In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5.    Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about 45-55 minutes or until an inserted knife comes out clean the top is golden.
6.    While the pumpkin bread is cooling, combine all of the ingredients for the spiced glaze. Pour glaze into a small zip lock bag then cut off the corner to slowly drizzle over bread. (Easy way to pour into bag is to place the bag inside a small cup with the sides over the cup lip.)
7.    Allow the icing to dry before serving (about an hour).
Keep pumpkin bread tightly wrapped in plastic wrap to retain freshness.

Yields 2 loaves.


  1. Yumm - this looks so good...and a great way to use up all these cans of pumpkin I bought! :)

  2. That looks so yummy and the recipe doesn't look too complicated!

    xo Michelle

    Fierce & Fashionable

  3. Huuuum ! Yummy

    New post - Kisses ♥

  4. Yummm! Love anything with pumpkin!

  5. Oh wow, that looks so delicious! I definitely need to make this!

    xo Jenny


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