Moist Butterscotch Glazed Pumpkin Bread

There’s nothing quite like the comforting scent of pumpkin spice wafting through your kitchen—especially when it’s crowned with a glossy, buttery butterscotch glaze.
Let me tell you—this butterscotch glazed pumpkin bread is everything you want in a fall treat: warm, moist, rich, and ready in just over an hour. Whether you’re baking it for a cozy Sunday morning or a festive autumn gathering, this loaf always feels like a small celebration.

I still remember the first time I made it. It was a rainy October afternoon, the kind where the leaves stick to the pavement and the sky stays gray all day. The smell that filled my kitchen? Pure fall magic. And when I took that first bite—moist, spiced pumpkin bread with a silky butterscotch drizzle—I knew this recipe was a keeper.

This is one of those go-to recipes you’ll come back to again and again. It’s simple to make, packed with flavor, and guaranteed to impress your taste buds (and your guests).

Why You’ll Love This Recipe

Incredibly Moist and Flavorful

Pumpkin puree and vegetable oil are the dream team in this recipe. Together, they create a beautifully moist and tender crumb that stays fresh for days. The brown sugar adds a subtle molasses depth that complements the spices perfectly.

Pantry-Friendly Ingredients

You probably already have everything you need on hand. No weird specialty ingredients, and nothing that’ll break the bank. This recipe uses what most home bakers keep stocked: flour, canned pumpkin, spices, and sugar.

Foolproof Preparation

Don’t worry—no fancy mixers, no intimidating techniques. If you can whisk and stir, you can make this bread. It’s a one-bowl wonder (with one small bowl for the glaze, too).

Customizable for Any Occasion

Hosting a brunch? Bring this loaf. Want to gift a homemade treat? Wrap it up with ribbon. Need to make it gluten-free or dairy-free? You’ve got options. Toss in nuts, swap the glaze, or add mini chocolate chips—there’s room to play.

Ingredients

Full List of Ingredients

Here’s everything you’ll need to whip up this autumn favorite. Most of these are basic staples with cozy flavor payoffs:

Dry Ingredients

• 1¾ cups all-purpose flour – provides structure

• 1 teaspoon baking soda

• ½ teaspoon baking powder – together, these give the bread its lift

• ½ teaspoon salt – sharpens the flavors

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger – all these spices combine into that classic “pumpkin spice” flavor

Wet Ingredients

• 1 cup canned pumpkin puree – gives moisture and rich flavor

• ½ cup vegetable oil – keeps the crumb soft

• 1 cup packed brown sugar – adds deep, caramel-like sweetness

• 2 large eggs – help bind everything together

• 1 teaspoon vanilla extract – enhances the warmth of the spices

Glaze Ingredients

• ½ cup butterscotch chips

• 2 tablespoon heavy cream

• ¼ teaspoon vanilla extract

How to Make Butterscotch Glazed Pumpkin Bread

This is where the magic happens. You’ll go from a bowl of humble ingredients to a loaf that smells like fall and tastes like dessert.

Step-by-Step Instructions

1. Prep Your Pan and Oven

• Preheat your oven to 350°F (175°C).

• Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.

2. Mix Dry Ingredients

• In a medium bowl, whisk together:

  • Flour

  • Baking soda

  • Baking powder

  • Salt

  • Cinnamon, nutmeg, cloves, and ginger

• Set aside.

3. Combine Wet Ingredients

• In a large mixing bowl, whisk together:

  • Pumpkin puree

  • Vegetable oil

  • Brown sugar

  • Eggs

  • Vanilla extract

• Whisk until smooth and well combined.

4. Bring It All Together

• Gradually fold the dry mixture into the wet mixture.

• Stir just until combined—be careful not to overmix, or the bread can turn out dense.

5. Bake to Perfection

• Pour the batter into the prepared loaf pan and smooth out the top.

• Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

  • Tip: If the top browns too quickly, tent with foil for the last 15–20 minutes.

6. Cool the Bread

• Let the bread cool in the pan for 10 minutes.

• Then transfer to a wire rack and allow to cool completely before glazing. (Trust me—it’s worth the wait!)

7. Make the Butterscotch Glaze

• In a heatproof bowl, add the butterscotch chips and heavy cream.

• Place over a pot of simmering water (double boiler method).

• Stir gently until melted and smooth.

• Remove from heat and stir in vanilla extract.

8. Drizzle & Serve

• While the glaze is still warm and pourable, drizzle generously over your cooled pumpkin bread.

• Let it set for a few minutes before slicing.

Enjoy it warm, at room temp, or even cold straight from the fridge (yes, really—it's that good).

What to Serve with This Recipe

You’ve just pulled a beautiful loaf of butterscotch glazed pumpkin bread out of the oven—now what? Well, this cozy treat pairs wonderfully with all sorts of drinks and extras, whether you’re enjoying it solo or setting up a brunch spread for friends.

Suggested Pairings

Hot Drinks:

• A spiced chai latte brings out the warmth of the cinnamon and cloves.

• A mug of strong coffee balances the sweetness of the glaze perfectly.

• Go all in on the seasonal vibes with a pumpkin spice latte—yes, double pumpkin is totally acceptable!

• Or cozy up with a cup of hot apple cider for that classic fall feeling.

Dessert Enhancers:

• Serve a slice with a scoop of vanilla or cinnamon ice cream—it melts into the glaze and is pure bliss.

• A dollop of whipped cream with a pinch of cinnamon makes it feel extra special.

For Brunch or Snack Boards:

• Pair with fruit preserves, soft cheeses like brie or mascarpone, or a few toasted nuts for a more savory touch.

Variations and Substitutions

This pumpkin bread is already a winner—but that doesn’t mean you can’t make it your own! Here are a few fun and practical ways to tweak it based on your needs or cravings.

Nut-Free Option

If you or someone you’re baking for has a nut allergy:

• Simply omit any nut-based add-ins.

• You can also swap the butterscotch glaze for a drizzle of white chocolate or a cinnamon-sugar dusting for something just as tasty and safe.

Extra Indulgent

Want to take it over the top? Try these irresistible upgrades:

• Swirl a ribbon of cinnamon sugar through the batter before baking.

• Fold in extra butterscotch chips for pockets of melty sweetness in every bite.

• Add a touch of maple syrup to the glaze for another layer of flavor.

Gluten-Free Version

Yes, you can absolutely make this gluten-free!

• Use a 1:1 gluten-free flour blend that includes xanthan gum.

• Keep everything else the same—no one will even know the difference.

Dairy-Free Glaze

Going dairy-free? No problem.

• Swap the cream for coconut cream or a non-dairy milk like almond or oat.

• Use dairy-free butterscotch chips, or replace the glaze altogether with a simple maple glaze.

Storage Instructions

One of the best things about this pumpkin bread? It keeps so well. Here’s how to make sure every slice stays fresh and delicious—whether you’re storing it for tomorrow or freezing it for later.

Room Temperature Storage

• Wrap the cooled loaf in plastic wrap or store it in an airtight container.

• It will stay moist and tasty on the counter for 3 to 4 days.

• Avoid slicing until you’re ready to serve to keep it from drying out.

Refrigeration Tips

• Want it to last a little longer? Store it in the fridge for up to one week.

• To keep the texture soft, wrap it well and reheat slices gently in the microwave or toaster oven.

Freezing Instructions

• This bread freezes like a dream—just make sure it’s completely cooled before wrapping.

• Wrap the whole loaf or individual slices tightly in plastic wrap, then cover with foil or place in a freezer bag.

• It’ll keep in the freezer for up to 2 months.

• Thaw overnight in the fridge or pop slices into the toaster oven for a quick treat.

Recipe Tips and Tricks

Here are a few tried-and-true tips to make your baking experience even smoother—and your pumpkin bread even better.

• Don’t overmix the batter.
  Stir just until everything is combined. Overmixing can make the bread dense or tough.

• Use fresh spices.
  The fresher your cinnamon, nutmeg, and cloves, the more vibrant the flavor will be. Ground spices lose their punch over time!

• Cool completely before glazing.
  The butterscotch glaze will slide right off a warm loaf. Give it time to cool and the glaze will set perfectly on top.

• Tent with foil if needed.
  If the top starts to brown too quickly while baking, loosely cover it with foil in the last 15–20 minutes.

• Drizzle the glaze while it’s warm.
  The butterscotch will thicken as it cools, so drizzle while it’s still smooth and pourable.

• Customize with add-ins.
  Toss in chopped pecans, mini chocolate chips, or even dried cranberries for fun flavor twists.

Related Recipes

If you loved this Butterscotch Glazed Pumpkin Bread, you might enjoy these other cozy fall favorites:

• Pumpkin Pie Cinnamon Rolls: A pumpkin-spiced twist on the classic morning bun.

• Marbled Banana Bread: Moist, chocolate-swirled banana bread that's perfect for breakfast or snacking.

• No-Bake Pumpkin Cheesecake Balls: Quick, creamy, and perfect for fall dessert platters.

• Homemade Yeast Cinnamon Rolls: For when you want something truly classic and comforting.

• Pumpkin Cupcakes with Cream Cheese Frosting: Soft, spiced cupcakes with tangy-sweet frosting—great for parties or gifting.

FAQs

Let’s tackle a few of the most common questions home bakers ask about this recipe. If you’re wondering, chances are someone else has too!

Can I use fresh pumpkin instead of canned?

Yes, you absolutely can! Just roast, puree, and strain fresh pumpkin to remove excess moisture. The result will be slightly lighter in texture and taste—but still delicious.

Can I use butter instead of oil?

Sure! Melted butter can be used in place of vegetable oil. It’ll give a slightly richer flavor, but oil tends to keep the bread moister for longer.

Can I double the recipe?

Definitely! Just divide the batter evenly between two loaf pans and check for doneness separately. Ovens can be a bit picky when baking multiple loaves at once.

Is this bread very sweet?

The bread itself is gently sweet with a warm spice balance. The butterscotch glaze adds a buttery richness on top. You can reduce the sugar slightly if you prefer things a little less sweet.

Can I skip the glaze?

Of course! The bread is still lovely on its own—moist, spiced, and satisfying. You can dust it with powdered sugar or try a simple vanilla or maple glaze instead.

Conclusion

This Butterscotch Glazed Pumpkin Bread is everything we love about fall—warm, spiced, tender, and just a little indulgent. From the soft crumb to the buttery butterscotch drizzle, every bite feels like a cozy hug in loaf form.

Even if you’re new to baking, this recipe is beginner-friendly and hard to mess up. With simple ingredients, easy steps, and plenty of room for creativity, it’s one of those comforting classics you’ll find yourself making on repeat.

Want to switch it up? Go ahead and toss in chocolate chips, swirl in cinnamon sugar, or make it dairy-free—it’s your loaf, your rules.

If you try it, I’d love to hear what you think! Leave a comment, rate the recipe, or pin it to your favorite fall baking board for later. 🍁

Happy baking, friend! 🧡

Print