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Brown Sugar Pumpkin Loaf Recipe

Brown Sugar Pumpkin Loaf Recipe
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★★★★★

5 from 5 reviews

This Brown Sugar Pumpkin Loaf is a moist, spiced autumn treat made with whole wheat and all-purpose flours, pumpkin purée, and a blend of warm spices like cinnamon, ginger, nutmeg, and cloves. It’s deliciously sweetened with brown sugar and finished with a luscious brown sugar icing, perfect for cozy breakfasts or desserts.

Ingredients

Scale

Pumpkin Loaf

  • 1 cup (116g) whole wheat pastry flour
  • 3/4 cup (98g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 Tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 3/4 cup (150g) light brown sugar, lightly packed
  • 1/3 cup olive oil (or other baking oil)
  • 2 tsp vanilla extract
  • 2 large eggs (cold is fine)
  • 3/4 cup (180g) pumpkin purée (Libby’s brand recommended)
  • 3/4 cup almond milk (or other plant-based milk)

Brown Sugar Icing

  • 3/4 cup (156g) light brown sugar, packed
  • 6 Tbsp oat milk (or other plant-based milk)
  • 3 Tbsp (42g) plant-based butter (or regular butter)
  • 2 cups (240g) powdered sugar, sifted

Instructions

  1. Prepare the Loaf Pan: Preheat your oven to 350°F and spray an 8×4″ loaf pan with non-stick spray. Line the bottom and two long sides with parchment paper, folding and trimming the excess over the edges.
  2. Mix Dry Ingredients: In a medium bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. Combine Wet Ingredients: In a large bowl, beat the brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk until fully combined.
  4. Incorporate Dry Ingredients: Add the dry mixture to the wet mixture and beat until just combined and smooth, taking care not to overmix.
  5. Fill Pan and Score: Pour the batter into the prepared loaf pan. Run a butter knife or chopstick down the center lengthwise to create a shallow cut, promoting even cracking as it bakes.
  6. Bake the Loaf: Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the loaf cool in the pan for 10 minutes.
  7. Remove from Pan and Cool: Run a butter knife along the edges of the loaf to loosen it from the pan. Lift the loaf using the parchment paper and transfer it to a cooling rack. Peel off the parchment and allow it to cool completely.
  8. Make the Brown Sugar Icing: In a small saucepan, combine brown sugar, butter, and oat milk. Heat over medium-high, whisking constantly until the mixture comes to a full boil. Remove from heat immediately.
  9. Add Powdered Sugar: Whisk in the sifted powdered sugar until smooth. Remove any clumps with a spoon if needed. Let the glaze cool and thicken for 10-15 minutes, stirring periodically.
  10. Glaze the Loaf: Place a baking sheet or paper towels under the cooling rack to catch excess glaze. Slowly pour the glaze evenly over the loaf, repeating to apply two layers. Allow the icing to set before slicing.
  11. Slice and Store: Once the icing is set, slice and enjoy. Store leftovers in an airtight container in the refrigerator to prevent the icing from melting into the cake.

Notes

  • Use whole wheat pastry flour rather than regular whole wheat flour for a lighter texture.
  • Lightly packing the brown sugar ensures the correct sweetness and moisture balance.
  • You can substitute olive oil with any mild-flavored baking oil like canola or vegetable oil.
  • Almond milk can be replaced with any plant-based or regular milk according to preference or dietary needs.
  • Allow the glaze to fully cool and thicken for easier application and better texture.
  • Storing the loaf in the fridge prolongs freshness and keeps the icing intact.

Nutrition

Keywords: pumpkin loaf, brown sugar pumpkin bread, spiced pumpkin loaf, pumpkin dessert, autumn dessert, homemade pumpkin bread, easy pumpkin loaf

Find it online: https://leofoster.com/brown-sugar-pumpkin-loaf-recipe/