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5 from 1 vote

Cinnamon Glazed Pumpkin Spice Bread

Your new go-to recipe for pumpkin spice bread! It always turns out moist and delicious thanks to the oil, pumpkin puree, and orange juice. So easy to make and enjoy, or give it away as a gift!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: bread, Dessert
Cuisine: American
Keyword: pumpkin spice bread, Pumpkin spice loaf
Servings: 24 muffins or 2 loaves
Calories: 194kcal
Author: Karrie



  • 2 cups sugar
  • 1/2 cup oil
  • 3 eggs
  • 1 1/2 cups canned pumpkin puree
  • 1/2 cup freshly-squeezed orange juice
  • zest of 1 orange
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp salt

Glaze ingredients:

  • 3/4 cup powdered sugar
  • 1 1/2 tsp ground cinnamon
  • t tsp water


  • In a medium mixing bowl, beat sugar, oil, eggs, pumpkin, orange juice, and orange zest. Set aside.
  • In a large mixing bowl, whisk together the remaining dry ingredients. Pour pumpkin mixture into bowl with dry ingredients, and stir until no lumps remain.
  • Lightly grease and flour loaf pans or muffin pans. (This recipe will fill about 8 mini loaf pans, or 3 regular loaf pans or 24 muffins.) Fill pans or muffin cups 3/4 full.
  • Bake in a pre-heated oven at 400 degrees for about 15 minutes (muffins), 20 minutes (mini loaves), or 25-30 minutes (regular loaves). Check with a toothpick or fork (should come out clean).
  • Remove bread from pans and place on a wire rack to cool, covered with a clean towel. While cooling, mix powdered sugar and cinnamon in a small bowl. Add just enough water to make a glaze. Poke tops of bread with a fork or toothpick, and drizzle the glaze over the warm bread.
  • Slice bread with a thin serrated knife and serve warm, or allow bread to finish cooling, and store in a sealed bag or container.


This easy pumpkin spice bread can be frozen, too. Skip glazing and allow your bread to cool completely. Then place in a well sealed bag or container. For the best flavor, don’t freeze it more than a month ahead.
You can add any nuts you love to this recipe. My favorites - pecans and chopped walnuts. Mix up to ½ a cup into the batter or sprinkle the nuts on top with the glaze.
Glaze Tips: For too thick glaze, just add some more water. If you’ve made it too thin, add more powdered sugar (you might need to add more cinnamon, too.) The glaze hardens in about 30 minutes or so. 
For a nice Fall gift idea, print out some free gift tags to attach to your pumpkin spice bread loaves. They’re perfect for neighbors, family, friends, and teachers!


Serving: 1g | Calories: 194kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 159mg | Potassium: 91mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2423IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg