Fall is the season of cozy sweaters, golden leaves, and irresistible baked treats. And nothing captures the essence of autumn better than Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze. This recipe combines the warm spices of cinnamon, nutmeg, and pumpkin with the indulgent sweetness of a buttery rum glaze. It’s moist, tender, and absolutely bursting with seasonal flavor.
Whether you’re baking for family gatherings, holiday brunches, or simply want a comforting slice with your morning coffee, this pumpkin bread is guaranteed to impress. The cinnamon sugar topping adds a delightful crunch, while the rum glaze drizzled over the loaf takes it from simple to spectacular.
Why You’ll Love This Recipe
There are dozens of pumpkin bread recipes out there, but this one truly stands out. Here’s why:
Moist and Flavorful – Thanks to pumpkin puree, this bread stays tender and soft for days.
Perfectly Spiced – A blend of cinnamon, nutmeg, and cloves gives that warm, autumnal taste.
Crunchy Top Layer – The cinnamon sugar crust adds a sweet, bakery-style texture.
Decadent Glaze – The buttered rum glaze adds richness and a touch of indulgence.
Easy to Make – No fancy tools required, just basic baking steps.
It’s the kind of recipe that makes your kitchen smell like fall and your taste buds feel like they’ve been wrapped in a cozy blanket.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pumpkin bread:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil (or melted butter)
2 large eggs
1 cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
For the cinnamon sugar topping:
¼ cup granulated sugar
1 teaspoon ground cinnamon
For the buttered rum glaze:
2 tablespoons butter
2 tablespoons dark rum (or rum extract for non-alcoholic version)
1 cup powdered sugar
1 tablespoon milk (as needed for consistency)
Directions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Prepare wet mixture – In a large bowl, combine pumpkin puree, oil, eggs, sugars, and vanilla extract until smooth.
Combine mixtures – Gradually stir the dry ingredients into the wet ingredients until just combined (do not overmix).
Add topping – Pour batter into the loaf pan. In a small bowl, mix cinnamon and sugar, then sprinkle evenly over the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Make the glaze – In a small saucepan, melt butter with rum over low heat. Remove from heat, whisk in powdered sugar, and add milk for desired consistency.
Drizzle glaze over cooled bread. Slice and serve!
Servings and Pairing
Servings and PairingThis recipe makes 1 loaf, yielding about 8–10 slices.
Perfect pairings include:
Coffee or Latte – Pumpkin bread and coffee are a match made in heaven.
Chai Tea – Enhances the spiced flavors beautifully.
Vanilla Ice Cream – For a warm-and-cold dessert combination.
Whipped Cream – A dollop on top makes each slice feel like a festive treat.
Variations
Pumpkin bread is versatile, and you can tweak it to suit your preferences:
Nutty Crunch – Add chopped pecans or walnuts to the batter.
Chocolate Lovers – Mix in dark chocolate chips for extra indulgence.
Gluten-Free – Swap all-purpose flour for a gluten-free flour blend.
Mini Loaves – Bake in smaller pans for gift-giving during the holidays.
Boozy Boost – Brush warm bread with extra rum before glazing for stronger flavor.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 1 week.
Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in the microwave for 15–20 seconds to enjoy that fresh-baked taste.
FAQs
Can I make this without rum?
Yes! Simply substitute rum with vanilla extract or rum extract for a non-alcoholic glaze.
Why is my pumpkin bread dry?
Overmixing the batter or overbaking can lead to dryness. Be sure to mix only until combined and check for doneness early.
Can I use fresh pumpkin puree?
Absolutely. Just be sure to drain excess liquid from fresh puree before using.
What’s the best way to slice pumpkin bread?
Use a serrated knife and allow the loaf to cool completely before slicing for clean cuts.
Can I double this recipe?
Yes, double all ingredients and bake in two loaf pans. Perfect for sharing or freezing!
Conclusion
This Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze is everything you want in a fall dessert: moist, flavorful, sweet, and just a little indulgent. The combination of pumpkin, warm spices, crunchy cinnamon sugar, and a buttery glaze creates a loaf that feels comforting yet special.
Print
Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
- Total Time: 1 hour 10 minutes
- Yield: 8 Servings
- Diet: Vegetarian
Description
Moist and flavorful Cinnamon Sugar Pumpkin Bread topped with a crunchy cinnamon sugar crust and drizzled with rich buttered rum glaze. Perfect for fall baking, holiday gatherings, or a cozy treat with coffee.
Ingredients
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Buttered Rum Glaze:
- 2 tablespoons butter
- 2 tablespoons dark rum (or rum extract for alcohol-free option)
- 1 cup powdered sugar
- 1 tablespoon milk (adjust for consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together pumpkin puree, oil, eggs, sugars, and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture until just combined—avoid overmixing.
- Pour batter into the prepared loaf pan. Mix sugar and cinnamon, then sprinkle evenly over batter.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool bread in pan for 10 minutes before transferring to a wire rack.
- For the glaze: Melt butter with rum in a small saucepan. Remove from heat, whisk in powdered sugar, then thin with milk if needed.
- Drizzle glaze over cooled bread before slicing and serving.
Notes
- Don’t overmix the batter, or the bread may become dense.
- Use room-temperature eggs for better mixing.
- Swap rum for vanilla extract if you prefer an alcohol-free glaze.
- For extra flavor, toast pecans or walnuts and fold into the batter.
- Allow bread to cool completely before glazing to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 55 minutes