Spiced Pumpkin Bread Recipe with Brown Sugar Walnut Glaze
This delicious spiced pumpkin bread recipe combines the BEST fall flavors with a warm brown sugar walnut glaze that you will want to snack on throughout the entire season!
During pumpkin season, I like to gather several heirloom pumpkin varieties to decorate my porch and then I turn them into homemade pumpkin puree & canned pumpkin to use throughout the year. This spiced pumpkin bread recipe is my FAVORITE thing to make with this repurposed pumpkin decor.
Spiced Pumpkin Bread with Brown Sugar Walnut Glaze Recipe
**Makes 2 loaves
This is the best pumpkin bread recipe that I have ever tasted! It has also been approved by friends and family who usually do not like pumpkin bread at all. Make it for your family to enjoy, enter it in a bake sale, send it to your kiddo’s school for fall fest, or give it as a homemade gift!
Pumpkin Bread Ingredients:
Brown Sugar Walnut Glaze Ingredients:
Recipe Notes:
- You can make brown sugar in this recipe by adding 2 cups of white sugar with 2 TBSP of molasses. This is what I do since I don’t keep brown sugar on hand. For the glaze, use ¼ cup white sugar and ¼ TBSP molasses.
- You can substitute white sugar instead of brown sugar, but you will lose a bit of moisture.
- Of course, you can use regular table salt, but I HIGHLY recommend using Redmond Real Salt. It is mined in the USA and it contains all of the good trace minerals that are stripped from most other salts.
- 2 tsp Pumpkin pie spice can be used in place of the cinnamon, nutmeg, and cloves.
- Make your homemade pumpkin puree with this simple recipe.
- Let the butter sit out at room temperature for a little while so it can soften. If you forget to do this, you can warm it on the stove or pop it in the microwave for 10 seconds.
Pumpkin Bread Instructions
STEP ONE: Preheat and Grease
Preheat the oven to 325 degrees F. Grease a loaf pan (I use lard) and add a little dusting of flour over the grease. You could also line the loaf pan with parchment paper.
STEP TWO: Combine Dry Ingredients
In a medium to large mixing bowl, combine the flour, salt, baking powder, cloves, cinnamon, and nutmeg. Do not add the sugar to this bowl.
STEP THREE: Beat Sugar & Butter
Add the brown sugar and softened butter into a stand mixer and beat until combined. You could also use a bowl with a hand mixer if you don’t have a stand mixer.
STEP FOUR: Add Eggs & Pumpkin
Beat in the eggs one at a time until the pumpkin bread batter becomes fluffy. Add the pumpkin puree and beat until it is incorporated. The batter will look a little separated at this point, but don’t worry! That is totally normal.
-Make your own homemade pumpkin puree-
STEP FIVE: Add Dry Ingredients
Slowly mix the dry ingredients until the batter is smooth. If you want walnuts in the bread, now is the time to add them.
STEP SIX: Pour into Loaf Pan
Once the batter is mixed well, pour it into the prepared loaf pan.
STEP SEVEN: Bake
Pop it in the oven and bake for 65-70 minutes. A knife or a toothpick pushed into the center of the bread should come out clean when it has finished baking.
STEP EIGHT: Make the Glaze
In a saucepan, whisk the butter, brown sugar, and milk over medium-high heat. Bring to a boil and hold it there for 2 minutes. Stir constantly during this time so the milk doesn’t scorch. Remove from heat and stir in the walnuts.
STEP NINE: Remove & Poke Holes
When the pumpkin bread has finished baking, remove it from the oven and place it on a cooling rack. Poke small holes throughout the top of the bread for the glaze to drip into.
STEP TEN: Top with Brown Sugar Walnut Glaze
Pour the glaze over the top of the spiced pumpkin bread. Wait for it to cool before cutting.
I was too impatient with this loaf and it fell apart because I cut it while it was still hot- you can see my error in this photo. It was still absolutely delicious and I don’t even regret cutting it early.
How to Store Homemade Pumpkin Bread
If you want to save the second loaf of delicious pumpkin bread for later, you have a couple of options:
- Wrap it in plastic wrap and then aluminum foil and freeze
- Place in an airtight container in the fridge
- Store pumpkin bread that will be eaten within a week in a closed container (like a bread box or cake stand) on the counter or in the fridge.
More Pumpkin Recipes:
- Pumpkin Puree
- Pumpkin Alfredo Sauce (for pasta and spaghetti squash)
- Pumpkin Spice Coffee Creamer
- How to Can Pumpkin
Print the “Spiced Pumpkin Bread with Brown Sugar Walnut Glaze” Recipe Card
Spiced Pumpkin Bread with Brown Sugar Walnut Glaze
Ingredients
Bread Ingredients
- 2 cups flour
- 1/2 tsp Redmond Real Salt
- 1 tsp baking powder
- 3/4 tsp cloves
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1 1/2 sticks of butter (softened)
- 2 cups brown sugar
- 2 large eggs
- 1 1/2 cups pumpkin puree
Glaze Ingredients
- 1 TBSP butter
- ¼ cup brown sugar
- 3 TBSP milk
- ¼ cup walnuts (or pecans)
Instructions
STEP ONE: Preheat and Grease
Preheat the oven to 325 degrees F. Grease a loaf pan (I use lard) and add a little dusting of flour over the grease. You could also line the loaf pan with parchment paper.
STEP TWO: Combine Dry Ingredients
In a medium to large mixing bowl, combine the flour, salt, baking powder, cloves, cinnamon, and nutmeg. Do not add the sugar to this bowl.
STEP THREE: Beat Sugar & Butter
Add the brown sugar and softened butter into a stand mixer and beat until combined. You could also use a bowl with a hand mixer if you don’t have a stand mixer.
STEP FOUR: Add Eggs & Pumpkin
Beat in the eggs one at a time until the pumpkin bread batter becomes fluffy. Add the pumpkin puree and beat until it is incorporated. The batter will look a little separated at this point, but don’t worry! That is totally normal.
STEP FIVE: Add Dry Ingredients
Slowly mix the dry ingredients until the batter is smooth. If you want walnuts in the bread, now is the time to add them.
STEP SIX: Pour into Loaf Pan
Once the batter is mixed well, pour it into the prepared loaf pan.
STEP SEVEN: Bake
Pop it in the oven and bake for 65-70 minutes. A knife or a toothpick pushed into the center of the bread should come out clean when it has finished baking.
STEP EIGHT: Make the Glaze
In a saucepan, whisk the butter, brown sugar, and milk over medium-high heat. Bring to a boil and hold it there for 2 minutes. Stir constantly during this time so the milk doesn’t scorch. Remove from heat and stir in the walnuts.
STEP NINE: Remove & Poke Holes
When the pumpkin bread has finished baking, remove it from the oven and place it on a cooling rack. Poke small holes throughout the top of the bread for the glaze to drip into.
STEP TEN: Top with Brown Sugar Walnut Glaze
Pour the glaze over the top of the spiced pumpkin bread. Wait for it to cool before cutting. I was too impatient with my first loaf and it fell apart because I cut it while it was still hot.
Notes
- You can make brown sugar in this recipe by adding 2 cups of white sugar with 2 TBSP of molasses. This is what I do since I don’t keep brown sugar on hand. For the glaze, use ¼ cup white sugar and ¼ TBSP molasses.
- You can substitute white sugar instead of brown sugar, but you will lose a bit of moisture.
- Of course, you can use regular table salt, but I HIGHLY recommend using Redmond Real Salt. It is mined in the USA and it contains all of the good trace minerals that are stripped from most other salts.
- 2 tsp Pumpkin pie spice can be used in place of the cinnamon, nutmeg, and cloves.
- Make your homemade pumpkin puree with this simple recipe.
- Let the butter sit out at room temperature for a little while so it can soften. If you forget to do this, you can warm it on the stove or pop it in the microwave for 10 seconds.
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