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The Best Pumpkin Bread

Servings 1 loaf


*Pumpkin Bread*

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • pinch salt
  • 1 1/2 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 tbs whole milk
  • 2 eggs

*Brown Sugar Glaze*

  • 1/2 cup light brown sugar packed
  • 1 tbs honey
  • 2 tbs heavy cream
  • 2 tbs unsalted butter


  • Preheat oven to 350 degrees. For best results, place oven rack to lower third position to prevent the top from browning too much. Grease a 9x5 loaf pan very well and dust lightly with flour. Set aside.
  • In a large bowl, gently whisk flour, baking soda, both sugars and spices together until combined. Create a well in the center and add oil, pumpkin, milk and eggs. Beat by hand with a whisk or a spoon until completely combined without over mixing. (Using your hands rather than a mixer is best so you don't over mix but if you are using a mixer, use lowest setting.) Pour batter in perpared loaf pan and bake for 60-65 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Begin checking bread at about 55 minutes and every few minutes after that since everyone's oven is different.
  • Allow pumpkin bread to cool in pan for 20 minutes before inverting onto a wire rack to finish cooling completely. While bread is cooling, prepare glaze. In a small sauce pan, melt butter with honey. Once butter is melted, whisk in brown sugar and heavy cream until smooth. Allow mixture to heat for a few minutes until very hot without coming to a boil. (Boiling will make it start to caramelize which is fine is you want more of a caramel flavor but I usually go for more a brown sugar flavor.) Once mixture is ready, take off heat and allow it to cool and thicken for about 10 minutes. Drizzle over cooled pumpkin bread and serve.
  • This pumpkin bread will stay moist and fresh for up to 5 days stored in an airtight container.