This soft and super moist spice pumpkin bread topped with a cinnamon glaze is a classic everyone love. Super easy to bake, it’s definitely the BEST pumpkin bread I ever had!
Fall is officially here. Let’s celebrate straight away with a pumpkin recipe! “Pumpkin everything” becomes the new obsession, with both sweet and savory pumpkin recipes. On the blog, you can find some of my favorite ones: on the savory side there are a classic pumpkin soup with maple-candied bacon, some pumpkin & walnut tartines with blue cheese, and a healthy and wholesome red lentil dahl with roasted pumpkin and hazelnuts. And if you happen to be a sweet tooth, don’t miss the pumpkin pie cinnamon rolls and the pumpkin cheesecake muffins.
And there we are today again, with another pumpkin recipe. Nothing fancy this time however, just a classic pumpkin bread recipe. It’s a “back to basic” kind of recipe, that happens to be the best I ever had. I believe we need a “favorite recipe” for any classic dish: American apple pie, banana bread, or chocolate chip cookies for instance, to name just a few of them. And yes, after a few attempts, I think I found the Best Pumpkin Bread recipe. In my opinion (and my testers/tasters’ opinion) at least!
So what makes this pumpkin bread so perfect? First of all, and it’s an important part for all busy people out there, this pumpkin bread is easy, quick to prepare. As for a regular cake or bread recipe, you simply fold in the dry ingredients into the wet ones, stir well, and it’s done. Also when it comes to the ingredients themselves, there are absolutely no fancy ingredients. The only specific ingredients you’ll need are a can of pumpkin puree (always go for 100% pumpkin puree ; not for pumpkin filling!) and a few spices: all-spice and cinnamon mostly. The other ingredients are the regular ones (flour, sugar, butter, etc.).
With the magic happening inside the oven, you will soon smell the lovely spices from the pumpkin bread that turns out perfect both in flavor and in texture. I used 3/4 cup (150g) sugar only in the recipe, while many pumpkin bread recipes usually call for more sugar, as the pumpkin puree is naturally unsweetened. You can go up to 1 cup ( 200g) if you really are a sweet tooth but in my opinion the recipe doesn’t call for more, as the icing will bring an additional sweet taste.
As for the texture, you get a perfectly soft and moist pumpkin bread, thanks to the use of sour cream here. You could also replace the sour cream with 3/4 cup of homemade buttermilk if you wish (just pour one teaspoon of lemon juice or white vinegar in a measuring cup and cover with milk up to 3/4 ; stir well and let sit for 5 minutes before using) or plain yogurt. The use of one of these 3 dairy products will bring all the moistness to the cake, together with the pumpkin puree.
For the final touch, I like to top this pumpkin bread with a sweet cinnamon glaze. With 3 ingredients only, the cinnamon glaze adds a nice contrast in texture and releases all the spices from the bread. If you don’t have time for it, that’s ok, the pumpkin bread will be just as good, served with a hot cup of tea. Happy Fall, everyone!
- 1½ sticks (150g) unsalted butter, softened at room temperature
- 2¼ cups (270g) all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon ground allspice
- ½ teaspoon salt
- 1 can (15 oz, 425g) pumpkin puree
- ¾ cup (180 ml) sour cream
- 1 teaspoon vanilla extract
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 2½ Tablespoons milk
- 1½ cups (180g) confectioners sugar
- 2 teaspoon ground cinnamon
- Put oven rack in middle position and preheat oven to 350°F (180°C). Grease a loaf pan generously with butter and dust with flour.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt.
- In a separate bowl, whisk together pumpkin, sour cream, and vanilla.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer at medium-high speed until pale and fluffy (for about 3 to 5 minutes), then add the eggs and beat for 1 minute.
- Reduce speed to low and add the flour and pumpkin mixtures alternately in batches, mixing until just smooth.
- Spoon the batter into the loaf pan, smoothing top, then bake for about 45-50 minutes, or until a wooden pick inserted in center of cake comes out clean. Let the bread cool into the pan on a rack for 15 minutes, then turn the cake upside down onto the rack.
- For the cinnamon glaze: in a medium sized bowl, whisk together milk, confectioners sugar and cinnamon until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.