So moist pumpkin bread w/ brown sugar-pecan glaze

sherry monfils


I have so many recipes for pumpkin bread, but I wanted a really moist one, almost cake like so I came up with this. And this is the only pumpkin bread hubby will eat because as he says, " It's not dry, in fact it tastes more like cake."


☆☆☆☆☆ 0 votes

30 Min
1 Hr


  • 1-3/4 c
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 2 tsp
    pumpkin pie spice
  • 1 c
    packed, light brown sugar
  • 1
    15 oz can pure pumpkin
  • 2 large
  • 1/2 c
    oil, i used vegetable oil
  • 1/3 c
  • 1/4 c
    light brown sugar
  • 2-3 Tbsp
  • 3 Tbsp
  • 1/3 c
    chopped pecans

How to Make So moist pumpkin bread w/ brown sugar-pecan glaze


  1. Heat oven to 325. Cut a piece of parchment paper to fit a large loaf pan. Set the paper in the pan and spray w/ cooking spray. The bread comes out much easier.
  2. In medium bowl whisk together the flour, baking soda, baking powder, salt and spice. In large bowl, mix 1 cup brown sugar, pure pumpkin, eggs, oil and water. Mix well.
  3. Beat dry ingredients into wet ingredients until just blended. Pour into loaf pan and bake about 1 hr, depending on one's oven. Mine actually took 1 hr and 10 mins. Stick a toothpick in center, if it comes out mostly clean, it's done. While still warm, take a fork and poke small holes all over the bread. In small pan, over med-high heat, whisk butter, brown sugar and milk. Bring to a boil and stirring constantly, cook 1 minute. Pour glaze over bread. Press pecans into top of bread.

Printable Recipe Card

About So moist pumpkin bread w/ brown sugar-pecan glaze

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Other Tags: Healthy Heirloom

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