Cinnamon Iced Pumpkin Loaf

A Moist, Spiced Pumpkin Loaf with a Sweet Cinnamon Glaze

There’s something about fall baking that instantly warms the soul—and nothing captures the season quite like a Cinnamon Iced Pumpkin Loaf. The aroma of pumpkin, cinnamon, and nutmeg filling your kitchen is enough to make anyone smile, but the best part is slicing into a moist, tender loaf topped with a sweet cinnamon glaze that melts in your mouth.

I first made this pumpkin loaf on a crisp autumn morning, craving a treat that could double as breakfast, snack, and dessert. The loaf was so fragrant and flavorful that it disappeared in a single afternoon! Its soft texture paired with the sweet, lightly spiced glaze makes it perfect for gifting, brunches, or cozying up with a cup of coffee.

With simple ingredients and a straightforward method, this loaf is approachable for bakers of all levels—and it tastes like it came from a specialty bakery.

Why You’ll Love This Recipe:

• Moist and tender texture that stays fresh for days
• Bold fall flavors from pumpkin, cinnamon, nutmeg, and cloves
• Sweet cinnamon glaze adds the perfect finishing touch
• Easy to make with pantry staples
• Perfect for breakfast, snack, or dessert

Print

INGREDIENTS YOU’LL NEED:

For the pumpkin loaf:

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 cup canned pumpkin puree
• ¼ cup milk (or plant-based milk)
• 1 tsp vanilla extract

For the cinnamon glaze:

• 1 cup powdered sugar
• 1–2 tbsp milk (or cream)
• ½ tsp ground cinnamon
• ¼ tsp vanilla extract

HOW TO MAKE CINNAMON ICED PUMPKIN LOAF:

STEP-BY-STEP INSTRUCTIONS:

1. Preheat and prepare pan
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a slight overhang for easy removal.
2. Mix dry ingredients
   In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Cream butter and sugars
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, milk, and vanilla extract until smooth.
4. Combine wet and dry ingredients
   Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the loaf tender.

1. Bake the loaf
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack.
2. Prepare the glaze
   In a small bowl, whisk together powdered sugar, cinnamon, vanilla, and milk until smooth and pourable. Adjust consistency with more milk if needed.
3. Glaze the loaf
   Drizzle the cinnamon glaze over the cooled loaf. Let it set for 10–15 minutes before slicing.

HELPFUL TIPS:

• Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Don’t overmix the batter; overmixing can make the loaf dense.
• For extra texture, fold in ½ cup chopped nuts, chocolate chips, or raisins.
• Make ahead: The loaf can be wrapped tightly and stored at room temperature for 2–3 days or refrigerated for up to a week.
• Freeze slices for later: Individually wrap and freeze for up to 3 months.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Dessert, Breakfast, Snack
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

NOTES:

• For a vegan version, use plant-based butter, flax eggs, and non-dairy milk.
• If you prefer a thicker glaze, reduce milk to 1 tbsp; for a thinner glaze, increase milk slightly.
• Cinnamon can be adjusted to taste—feel free to add a pinch more for a bolder flavor.

NUTRITIONAL INFORMATION: (Per Slice, Approximate)

• Calories: ~220
• Protein: 3g
• Carbs: 34g
• Fat: 9g
• Fiber: 2g
• Sugar: 18g

FREQUENTLY ASKED QUESTIONS:

Can I use fresh pumpkin puree?
Yes! Roast and mash fresh pumpkin first, but reduce the liquid slightly to account for natural moisture.

How do I store this loaf?
Keep it wrapped at room temperature for 2–3 days, or in the fridge for up to a week. Glaze after refrigeration for best texture.

Can I make it gluten-free?
Substitute with a 1:1 gluten-free flour blend. Texture may vary slightly but it will still be delicious.

STORAGE INSTRUCTIONS:

• Room Temperature: Store in an airtight container for 2–3 days.
• Refrigerator: Store up to 7 days.
• Freezer: Wrap tightly and freeze slices up to 3 months. Thaw at room temperature before serving.

Related Recipes:

If you loved this Cinnamon Iced Pumpkin Loaf, try:

• Chocolate Marble Pumpkin Bread
• Pumpkin Bread with Cream Cheese Frosting
• Pumpkin Coffee Cake: A Cozy Fall Treat
• Cinnamon Apple Bread

CONCLUSION:

This Cinnamon Iced Pumpkin Loaf is the perfect fall treat—soft, moist, and bursting with warm spices. The sweet cinnamon glaze adds the ideal finishing touch, making it irresistible for breakfast, a cozy snack, or a festive dessert. Once you try it, it will become a seasonal favorite in your kitchen for years to come.