Old-Fashioned Pumpkin Loaf with Vanilla Glaze
It’s fall, so it is my absolutely favorite season – time for all things pumpkin! And this old-fashioned pumpkin loaf recipe is perfect for fall mornings or cozy evenings. This moist and delicious bread pairs wonderfully with a cup of coffee or milk for an afternoon snack or dessert.

Making Old-Fashioned Pumpkin Loaf
Creating an old-fashioned pumpkin loaf is simple and a great way to use pumpkin puree. Maybe you have a few cans left after Thanksgiving. Or maybe you grew your own pumpkins in your garden this year and want to find a way to use them up.
You’ll find all sorts of pumpkin recipes here, including our always popular Pumpkin Banana Bread. In fact, I think it may soon overtake my Pumpkin Snickerdoodles as a reader favorite!
But if you want something a bit sweeter, here’s how to make this classic favorite. You’ll find the recipe for Pumpkin Loaf Vanilla Glaze here too.
Ingredients
Want a printable version of this recipe? Scroll down to the bottom! ⬇️

This is what you’ll need to make your pumpkin loaf. Feel free to substitute ½ cup of brown sugar for the white sugar. I’ve also subbed in coconut oil for the butter. It’s so good.
For the Pumpkin Loaf
- 2 sticks unsalted butter, softened
- 1 ½ cups sugar
- 2 eggs
- 1 15oz can of pure pumpkin (or 1 and ⅞ cups of homemade pumpkin puree)
- 2 cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
For the Vanilla Glaze
- 1 ½ cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
Instructions


1. Preheat your oven to 350°F and prepare a 9×5 loaf pan with non-stick cooking spray.
2. beat the butter and sugar until fluffy in a large bowl.
3. Add the eggs one at a time, beating until smooth.
4. Stir in the pumpkin puree until well combined.
5. mix the flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a separate bowl.
6. Gradually add the dry ingredients to the wet mixture, stirring until combined.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 45-55 minutes until the top is browned and a toothpick comes out mostly clean.
9. Let the loaf cool completely in the pan before transferring to a wire rack.
Now, it’s time to glaze the pumpkin loaf. If you do it when it’s warm, it will soak into the loaf.
1. Mix powdered sugar, milk, and vanilla extract in a small bowl.
2. Mix until smooth and free of lumps.
3. Pour the glaze over the cooled pumpkin loaf, allowing it to drip down the sides.
4. Let the glaze set for 5-7 minutes before slicing and serving.
Using Leftover Pumpkin Puree

This vintage pumpkin loaf recipe is just one way to use up leftover pumpkin puree.
If you do have extra on hand, keep these tips in mind.
Firstly, keep unused pumpkin puree in an airtight container in the refrigerator for up to a week. If I need to keep it longer, I usually freeze it in 1-cup portion freezer bags.
Pumpkin puree is versatile. Besides pumpkin loaf, we also add it to our favorite winter soups and stews, especially when I want a thicker, poultry-based soup. In addition, you can use the puree for pumpkin biscotti, pumpkin tiramisu, or even pumpkin skillet cinnamon rolls.
Before using your pumpkin puree, check for quality. Honestly, I like Libby’s pumpkin puree, though in a pinch I’ll grab a few cans of the Walmart Great Value puree. Just make sure the puree is smooth and free of any lumps for the best texture in your bread.
Comforting, Spicy, and a Favorite Fall Recipe

This old fashioned pumpkin loaf with vanilla glaze might remind you of your childhood. It is exactly the kind of recipe that my grandmother used to make.
And it’s versatile! The moist texture and sweet finish make it a favorite for breakfast, snack, or dessert.
Vintage Pumpkin Loaf FAQs

Here are some common questions about making pumpkin loaf. Feel free to add yours to the comments and I’ll do my best to answer.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to cook and puree the pumpkin until smooth before using it in the recipe.
How should I store the pumpkin loaf?
Store the pumpkin loaf in an airtight container at room temperature for up to four days. You can also refrigerate it to extend its freshness or freeze it for longer storage.
Can I add nuts or raisins to the loaf?
Absolutely. Adding nuts like walnuts, pecans, dried cranberries, or raisins can add extra flavor and texture to your old-fashioned pumpkin loaf. Simply fold them into the batter before baking.

Old-Fashioned Pumpkin Loaf Recipe with Vanilla Glaze
Learn how to make an old fashioned pumpkin loaf with a rich vanilla glaze. Perfect for fall mornings, snacks, or dessert. Easy recipe and one that will remind you of Grandma's kitchen.
Ingredients
- 2 sticks unsalted butter, softened
- 1 ½ cups sugar
- 2 eggs
- 1 15oz can of pure pumpkin
- 2 cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Vanilla Glaze
- 1 1/2 cups powdered sugar
- 3 tbsps milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9x5 loaf pan with non-stick cooking spray.
- In a large bowl, beat the butter and sugar until fluffy.
- Add both of the eggs and beat until smooth.
- Next, add the pumpkin puree and beat until smooth.
- In a separate medium bowl, stir flour, cinnamon, nutmeg, baking soda, baking powder, and salt until combined.
- Slowly incorporate the bowl of dry ingredients into the wet ingredients using a spatula. The batter will be slightly lumpy but that is normal.
- Pour the pumpkin bread batter into the prepared loaf pan and spread evenly.
- Bake for 45-55 minutes or until the top of the bread starts to brown and slightly crack. An inserted toothpick will come out about 85% clean.
- Cool the pumpkin bread completely in the loaf pan before transferring it to a wire rack.
- In a small bowl, mix powdered sugar, milk, and vanilla until smooth.
- Pour the glaze over the bread until covered. The wire rack is meant to catch the drips.
- Allow 5-7 minutes for the glaze to set before slicing and serving.
Notes
Substitute coconut oil for butter. Or replace 1/2 cup white sugar with brown sugar.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 384Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 72mgSodium 191mgCarbohydrates 57gFiber 1gSugar 39gProtein 4g
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