Easy Pumpkin Bread (with Caramel Glaze)

Last Updated on August 27, 2026 by Kimberly

This post contains Amazon links. As an Amazon Associate, I earn from qualifying purchases.

This recipe comes from my mom. She made this easy pumpkin bread with caramel glaze so many times during my childhood. Now I’m continuing her tradition by baking this recipe every fall for my family. Everyone in my family loves this easy pumpkin bread, especially when I make the glaze that goes with it!

Why You’ll Love this Pumpkin Bread with Caramel Glaze

Simple and Easy Recipe – This pumpkin bread is very easy to mix up.

Flavor – Soft white wheat gives this pumpkin bread a great, slightly nutty flavor.

Nutrition – Fresh milled soft white wheat flour is full of fiber, vitamins, minerals, and antioxidants. 

Ingredients and Substitutions for Pumpkin Bread with Caramel Glaze

Pumpkin Bread Ingredients

• Butter -This recipe requires two sticks (one cup) of butter
• Sugar -I buy organic sugar to avoid glyphosate.
• Eggs -Eggs help bind the batter together.
• Vanilla -Vanilla adds flavor.
• Canned Pumpkin – The star of the show! Pumpkin gives this recipe great flavor and adds moisture.
• Fresh Milled Flour – Can substitute organic all-purpose flour.
• Baking Powder – I like to buy aluminum-free baking powder.
• Baking Soda -Helps the bread rise.
• Salt -I like to use sea salt in my baking.
• Pumpkin Pie Spice -Necessary for full fall flavor!

Caramel Glaze Ingredients

• Butter
• Sugar
• Brown Sugar
• Whipping Cream
• Confectioner’s Sugar
• Vanilla

How to Make Pumpkin Bread with Caramel Glaze

Step 1: Cream 2 cups of sugar with 1 cup of melted butter. Then mix in 4 eggs, 2/3 cup of water, 1 15 oz. can of pumpkin, and 1 tsp. vanilla extract.

Step 2: Mill soft white wheat berries in a grain mill. (If you don’t have a grain mill, you can substitute organic all-purpose flour).

Step 3: In a separate mixing bowl, combine 4 1/3 cups of fresh milled flour (3 1/3 cups if using all-purpose flour), 2 tsp. baking soda, 1 tsp. baking powder, 1 ½ tsp. salt, and 1 ½ tsp. pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix.

Step 4: Pour into 2  greased 1.5 quart loaf pans. Bake at 350° for 60-65 minutes. Yield is 2 loaves.

You can also use mini loaf pans. If you choose to use smaller pans, bake for only 30 minutes. Yield will be six mini loaves.

Step 5: To make the caramel glaze, combine ¼ cup of butter, ¼ cup of sugar, ¼ cup of brown sugar, and ¼ cup of heavy whipping cream in a saucepan. Whisk and bring the mixture to a boil.

Step 6: Cook until sugar is dissolved. Take the saucepan off the heat and allow to cool for 20 minutes. Then stir in 2/3 cup of confectioner’s sugar and 1 tsp. of vanilla extract.

Step 7: Once pumpkin bread is completely cooled (about one hour), spread caramel glaze on top with a spatula.

Easy Pumpkin Bread with Caramel Glaze

This pumpkin bread is so easy to whip up, but so delicious! Serve with caramel glaze and a cup of coffee, perfection!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 servings

Ingredients

  

• 1 cup melted butter
• 2 cups sugar
• 4 eggs, beaten
• 1 tsp. vanilla
• 1 15 oz. can pumpkin
• 2/3 cup water
• 4 1/3 cups fresh milled soft white wheat flour Use 3 1/3 cups if substituting all-purpose flour.
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 1/2 tsp. salt
• 1 1/2 tsp. pumpkin pie spice

Caramel Glaze

• 1/4 cup butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup whipping cream
• 2/3 cup confectioner’s sugar
• 1 tsp. vanilla

Instructions

 

• Mix together 2 cups sugar with 1 cup melted butter. Add 4 eggs and mix again. Add 1 15 oz. can of pumpkin, 1 tsp. vanilla, and 2/3 cup water, and mix to combine.
• In a separate bowl, add 4 1/3 cups of freshly milled flour (3 1/3 cups if using all-purpose flour), 2 tsp. baking soda, 1 tsp. baking powder, 1 1/2 tsp. salt and pumpkin pie spice and stir.
• Gradually add the dry ingredients to the wet ingredients and mix to combine.
• Place in 2 greased loaf pans and bake at 350° F for 60-65 minutes.
• Put 1/4 cup butter, sugar, and brown sugar. Turn to high heat and bring to a boil. Add 1/4 cup whipping cream and take pan off stove to cool. Once the mixture is cooled, whisk in 2/3 cup confectioner’s sugar and 1 tsp. vanilla.
• Drizzle over cooled pumpkin bread loaves.
• If you make this recipe, please scroll to the comments and give it a rating. This helps my website so much!

Notes

• If you are not able to use freshly milled flour, organic all-purpose is a great substitute! Instructions for both in the recipe.

Keyword fresh milled flour, fresh milled flour baking, fresh milled flour recipes, pumpkin bread with caramel glaze

How to Store Pumpkin Bread with Caramel Glaze

Airtight Container – Allow pumpkin bread to cool completely on a wire baking rack. Store in an airtight container or storage bag for three to five days.

Freezer –If making ahead of time, store pumpkin bread in the freezer in a freezer bag or freezer-safe container. You can even spread the glaze on top before freezing.

FAQS

I don’t have fresh milled flour. Can I still make this pumpkin bread?

Of course! You can substitute all-purpose flour. Simply use 3 cups of flour for this option.

Can I make this pumpkin bread ahead of time?

Of course you can! If making more than a day in advance, I would advise sticking it in the freezer to retain freshness.

More Fall Fresh Milled Flour Recipes

Apple Cake with Buttermilk Sauce – Moist apple cake paired with a buttermilk brown sugar sauce. A match made in heaven!