Glazed pumpkin bread

Heart Smart Low Sodium

This pumpkin-infused bread is rich in vitamin A, which helps you have healthy eyes and skin.


nonstick cooking spray
2 large eggs
1 ½ cups granulated sugar
1 cup 100% pure pumpkin puree
½ cup canola oil
⅓ cup water
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 ¼ teaspoons ground cinnamon
⅛ teaspoon ground nutmeg
pinch of ground cloves
1 cup powdered sugar
2 tablespoons water
½ teaspoon vanilla extract
optional: lemon or orange peel strips (for garnish)


1. Preheat oven to 350 F. Spray a 4.5-by-8.5-inch loaf pan with nonstick cooking spray. Set aside.
2. In a large bowl, beat eggs. Add sugar, pumpkin, oil, ⅓ cup water and 1 teaspoon vanilla. Mix well. Add flour, baking soda, cinnamon, nutmeg and cloves. Mix gently until just combined. Do not overmix. Pour into prepared loaf pan.
3. Bake for 60 to 70 minutes. Remove from oven and allow to cool in the pan for 20 to 30 minutes. Remove loaf from pan and allow to cool completely on a wire rack.
4. In a small bowl, combine powdered sugar, 2 tablespoons water and ½ teaspoon vanilla.Stir until smooth. Add more water or powdered sugar according to desired thickness.* Spread glaze over loaf and garnish with lemon or orange peel strips, if desired.
5. Allow glaze to dry, slice and enjoy!

Makes 12 servings

Recipe contains: wheat, egg

Carb choices per serving: 3

*Option not included in nutrition facts

First Published: 10/29/2018
Last Reviewed: 10/29/2018

glazed pumpkin bread
To prevent the top of the loaf from browning too much, cover the pan with foil halfway through the baking time. Check the loaf at 55 minutes and if the top does not look wet, remove the foil and finish baking uncovered.
glazed pumpkin bread nutrition label