Soft Pumpkin Bread Glaze

Soft, perfectly spiced, and finished with a creamy cheese glaze, this pumpkin loaf hits the spot every fall. The crunchy top keeps things interesting in every single bite.

• Vanilla Extract (Glaze): 1/2 teaspoon, boosts the glaze flavor.
• Milk: 1 tablespoon, helps you get the glaze just the way you want it.
• Powdered Sugar: 1/4 cup, thickens and sweetens the glaze.
• Unsalted Butter (Glaze): 2 tablespoons (28g), make sure it's soft, for smooth mixing in the glaze.
• Cream Cheese (Glaze): 2 tablespoons (30g), set out early so it's soft for the glaze.
• Chocolate Chips: 1/2 cup (75g), chunks of chocolate melt perfectly inside.
• Vanilla Extract: 1 tablespoon, lifts the flavors in the bread.
• Vegetable Oil: 1/2 cup (120ml), keeps the loaf from drying out.
• Pumpkin Puree: 15 oz (about 1 2/3 cups), that's the pumpkin punch.
• Brown Sugar: 3/4 cup (165g), brings sweetness and keeps it moist.
• White Sugar: 3/4 cup (150g), more sweetness for the bread.
• Eggs: 3 large, let them sit out so they're not too cold.
• Cinnamon: 1 teaspoon, a boost of cozy spice in the mix.
• Pumpkin Spice: 1 teaspoon, gives the bread that autumn feeling.
• Salt: 1/2 teaspoon, helps balance out all the flavors.
• Baking Powder: 1/2 teaspoon, makes the bread lighter.
• Baking Soda: 1 teaspoon, helps everything rise up nicely.
• Cornstarch: 1 tablespoon, keeps things soft inside.
• All-Purpose Flour (Bread): 1 1/2 cups (191g), gives the loaf its shape.
• Unsalted Butter (Crumble Topping): 4 tablespoons (56g), make sure it's soft to blend easily.
• Pumpkin Spice (Crumble Topping): 1/2 teaspoon, adds warmth up top.
• Granulated Sugar (Crumble Topping): 3 tablespoons (37.5g), more sweetness for the crumb.
• Light Brown Sugar (Crumble Topping): 1/4 cup (60ml), sweet and caramely for the topping blend.
• All-Purpose Flour (Crumble Topping): 1/2 cup (63g), the crunchy topper starts here.

Step 11:

Spoon or pipe the glaze across your cooled pumpkin loaf. Cut slices and serve it up.

Step 10:

For the glaze, beat together soft cream cheese and butter. Slowly mix in powdered sugar, milk, and vanilla until smooth—add a little extra milk or sugar to get the thickness you want.

Step 9:

Let the loaf cool in the pan for at least 20 minutes, then lift out and put on a wire rack to finish cooling.

Step 8:

Bake for about 60 to 70 minutes. Start checking with a toothpick at 50 minutes. Too brown? Toss a piece of foil on top.

Step 7:

Scrape the batter into your lined loaf pan, then cover with the chilled crumbly mix.

Step 6:

Add all the dry stuff to the wet mix bit by bit, stirring gently just until mixed. Fold in those chocolate chips.

Step 5:

Dump pumpkin, oil, and vanilla in next and beat until it comes together nice and smooth.

Step 4:

Grab another bowl, beat eggs with both sugars for a couple minutes until it looks light and fluffy.

Step 3:

In a medium bowl, toss flour, cornstarch, baking soda, baking powder, salt, pumpkin spice, and cinnamon together. Set aside.

Step 2:

For the crumbly top, stir flour, both sugars, and pumpkin spice. Cut in the soft butter with a fork till it looks crumbly, then pop in the fridge while you work on the batter.

Step 1:

Heat your oven to 350°F (177°C). Grease and line a 9×5 loaf pan and don’t forget to grease that paper too.

• This loaf is awesome served warm or just at room temp, especially with the glaze poured over the top.
• Grab a mug of coffee or tea—this loaf was made for chilly days and cozy nights.
• If you’re going glaze-less, keep the bread covered on the counter for up to 3 days. Got glaze? Stick it in the fridge and it’ll last 4-5 days.
• Want to freeze some? Slice, then wrap each piece tight and toss in a freezer bag for up to 2 months. Reheat straight from the freezer in a 350°F oven for 10 minutes, or let them thaw in the fridge overnight.

• If you see the top getting dark too fast, just cover with foil—and you won’t end up with a burnt crust.
• Add some chopped walnuts or pecans to the topping if you want an extra crunchy bite.

Chefs’ Smart Tricks

• Martha Stewart recommends tossing in a pinch of nutmeg to bump up that cozy flavor.
• Ina Garten says spring for real vanilla—makes the bread and the glaze taste next-level.

• Super soft pumpkin loaf, creamy glaze, and a sweet crunchy top means every bite feels special in sweater weather.
• Easy enough for anyone to make, whether it’s just for you or a full house.
• You can tweak it to your mood—chocolate chips, nuts, or even dried fruit all work here.

• Switch out the chocolate chips for some cranberries or raisins if you want a fruitier taste.
• Dial down the sweetness and toss in your favorite seeds or nuts for a more savory vibe.
• Try mixing pumpkin pie and chai spices to shake up the flavor.

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