Brown Sugar Pumpkin Loaf Recipe

If you’re craving a cozy, comforting treat that perfectly captures all the warm flavors of fall, the Brown Sugar Pumpkin Loaf is an absolute must-make. This loaf is richly spiced with cinnamon, ginger, nutmeg, and cloves, delivering a fragrant aroma that fills your kitchen with autumn vibes. The tender crumb, enhanced by pumpkin purée and a touch of whole wheat pastry flour, balances moistness with a hearty texture. The crowning glory is a luscious brown sugar icing that adds just the right amount of sweetness and decadence, making every bite utterly irresistible. Trust me, this loaf will quickly become your go-to for breakfast, snack time, or a sweet finish to any meal.

Ingredients You’ll Need

This Brown Sugar Pumpkin Loaf relies on a blend of simple, wholesome ingredients that come together in perfect harmony to create layers of flavor and texture. Each component plays its part—from the fragrant spices to the moist pumpkin purée, and the silky icing on top.

• Whole wheat pastry flour: Adds a light nuttiness and tender texture without weighing down the loaf.
• Unbleached all-purpose flour: Provides structure while keeping the crumb soft.
• Baking powder and baking soda: Work together to give the loaf its rise and airy crumb.
• Salt: Enhances the sweetness and balances the spices.
• Ground cinnamon, ginger, nutmeg, and cloves: Create that signature warm, spicy pumpkin flavor.
• Light brown sugar: Packed lightly for moisture and caramel-like sweetness.
• Olive oil: Keeps the loaf moist with a subtle, fruity undertone; a great alternative to butter.
• Vanilla extract: Deepens the flavor profile with a smooth sweetness.
• Large eggs: Bind everything together and add richness.
• Pumpkin purée: The star ingredient bringing in natural moisture and that beautiful fall color.
• Almond milk: Adds extra moisture and keeps this loaf dairy-free friendly if you use plant-based butter later.
• Brown sugar, oat milk, plant-based butter, and powdered sugar (for icing): Combine to create a silky, sweet glaze that perfectly complements the spices and pumpkin.

How to Make Brown Sugar Pumpkin Loaf

Step 1: Prepare Your Pan and Oven

First things first, preheat your oven to 350°F. Next, get an 8×4″ loaf pan ready by spraying it generously with non-stick spray. Then line the bottom and two long sides with a piece of parchment paper, folding over and trimming any excess. This step is a small trick that helps the loaf release from the pan beautifully once baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, and all the lovely warm spices—cinnamon, ginger, nutmeg, and cloves. Combining these dry ingredients thoroughly upfront ensures even distribution of flavors throughout the loaf.

Step 3: Combine the Wet Ingredients

In a larger bowl, beat together the light brown sugar, olive oil, vanilla extract, cold eggs, pumpkin purée, and almond milk. This mix should come together with a smooth, luscious texture that will bring moistness and richness to your loaf.

Step 4: Bring Dry and Wet Ingredients Together

Slowly add the dry ingredients into the wet mixture. Beat until everything is well combined and smooth, avoiding overmixing which could toughen your loaf. Once blended, your batter will be thick, silky, and perfectly spiced.

Step 5: Pour the Batter and Create a Center Crack

Pour the batter into your prepared loaf pan. Here’s a neat little trick: run a butter knife or chopstick straight down the center of the batter, lengthwise. This “cut” helps guide a beautiful crack down the middle as your loaf bakes, giving it that classic homemade look.

Step 6: Bake to Perfection

Bake the loaf at 350°F for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with just a few moist crumbs attached. After baking, let it cool for 10 minutes in the pan before gently lifting it out using the parchment paper. Transfer the loaf to a wire rack to cool completely for that ideal texture and to get ready for the icing.

Step 7: Make the Brown Sugar Icing

While the loaf cools, create the scrumptious icing. In a small saucepan, combine light brown sugar, plant-based butter, and oat milk over medium-high heat. Whisk constantly and bring the mixture to a gentle boil. Immediately remove from heat and sift in powdered sugar, whisking until silky smooth. Let the glaze thicken for about 10 to 15 minutes, stirring frequently until it drizzles slowly off your spoon.

Step 8: Glaze the Loaf

Position a baking sheet or paper towels beneath your cooling rack to catch drips. Slowly pour the glaze over the loaf starting at one end and covering evenly. Repeat to create two luscious layers of icing. Allow the glaze to set before slicing to achieve those clean, perfect cuts.

How to Serve Brown Sugar Pumpkin Loaf

Garnishes

A simple sprinkle of chopped toasted pecans or walnuts on top of the icing adds a delightful crunch and nutty depth. For a festive touch, a dusting of powdered sugar or a few cinnamon sticks on the side really make this loaf inviting and beautiful for your brunch table.

Side Dishes

This loaf pairs wonderfully with a cup of strong coffee or chai tea. For a breakfast spread, serve alongside creamy Greek yogurt topped with honey and a handful of fresh berries—this brightens up the rich spices and adds a fresh counterpoint to the Brown Sugar Pumpkin Loaf.

Creative Ways to Present

If you’re hosting a gathering, consider slicing the loaf and creating mini dessert parfaits by layering the cake with whipped cream and spiced apple compote. Alternatively, transform leftovers by popping slices into a toaster oven, then slathering with softened butter and a drizzle of maple syrup for an easy, cozy snack.

Make Ahead and Storage

Storing Leftovers

To keep your Brown Sugar Pumpkin Loaf fresh, store any leftovers in an airtight container in the refrigerator. This helps preserve the delicate texture and prevents the icing from melting into the loaf. When chilled, the flavors actually deepen, making it even tastier the next day!

Freezing

You can freeze the loaf either whole or in slices. Wrap tightly with plastic wrap and foil, then place in a freezer-safe container or bag. When you’re ready to enjoy it, thaw overnight in the refrigerator to maintain moistness and flavor.

Reheating

Warm slices of the loaf gently in a microwave for about 20 seconds or in a toaster oven until just warmed through. Reheating helps revive the soft crumb and brings out those aromatic spices wonderfully. Be careful not to overheat, or the loaf can dry out.

FAQs

Can I use canned pumpkin for this loaf?

Absolutely! Canned pumpkin purée like Libby’s is perfect and makes this recipe super convenient, giving you that authentic pumpkin flavor and moist texture.

Is it possible to substitute the olive oil?

Yes, you can use other neutral baking oils like canola or melted coconut oil, but olive oil adds a nice subtle richness that complements the spices beautifully.

Can I make this loaf gluten-free?

To make it gluten-free, try swapping the flours for a gluten-free baking blend that measures cup-for-cup. Keep the rest of the ingredients the same and be mindful that the texture might be slightly different.

How long does the Brown Sugar Pumpkin Loaf stay fresh?

Stored in the fridge, this loaf is best enjoyed within 4 to 5 days. The flavors and moisture hold up nicely during this time.

Can I skip the icing?

You can definitely enjoy this loaf plain if you prefer less sweetness. It will still be deliciously spiced and moist, but the brown sugar icing adds a decadent finishing touch that many find irresistible.

Final Thoughts

This Brown Sugar Pumpkin Loaf has quickly become one of my absolute favorite fall treats to bake and share. It’s comforting, warmly spiced, and perfectly moist with that dreamy brown sugar icing taking it over the top. Whether you’re baking for family, friends, or just to spoil yourself, this loaf brings a little slice of autumnal happiness into every bite. Give it a try—you’re going to love it!

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