Brown Sugar Pumpkin Loaf Recipe

The Ultimate Brown Sugar Pumpkin Loaf Recipe

I just pulled this pumpkin loaf from the oven, and my kitchen smells like pure autumn bliss. The texture is so perfectly moist and fluffy, and the brown sugar icing is the ultimate finishing touch.

It’s a simple recipe that delivers a huge flavor payoff, making it a new seasonal favorite in my home. If you’re looking for another comforting dish, you can also explore our guide for a Lemon Pizza Recipe. This loaf, however, is the perfect sweet treat.

Additional Tips for Making this Recipe Better

Having made this loaf a few times, I’ve picked up some tricks to guarantee it comes out perfectly every time.

• I highly recommend using both all-purpose and whole wheat pastry flour. The combination creates a texture that is sturdy yet incredibly light and fluffy.
• Don’t skip sifting the powdered sugar for the icing. I tried it once without sifting, and the icing had tiny clumps. Sifting ensures it’s perfectly smooth.
• Patience is key when letting the loaf and the icing cool. If you rush, the icing will be too thin and just soak into the bread instead of forming that beautiful, thick layer on top.
• When pouring the icing, I like to do it in two passes. The first pour creates a base layer, and the second pour makes it extra thick and decadent.

Variations to Try

This recipe is quite flexible. For other great meal ideas, you can always explore more dinner recipes on our site.

• Dairy-Free: This recipe is easily made dairy-free by using plant-based milk and butter, as listed in the ingredients.
• Gluten-Free: Substitute the flours with a 1-to-1 gluten-free baking flour blend for a gluten-free version.
• Add-Ins: Feel free to mix in about a cup of chocolate chips, chopped pecans, or walnuts into the batter for extra texture and flavor.
• Spice Level: If you prefer a more subtly spiced loaf, you can halve the amount of each spice.

Equipment You Need

• 8×4 inch Loaf Pan: The vessel for baking your loaf to perfection.
• Parchment Paper: Prevents sticking and makes for easy removal of the loaf.
• Mixing Bowls: You’ll need one medium and one large bowl for combining ingredients.
• Whisk: Essential for mixing both the dry ingredients and the icing.
• Wire Cooling Rack: Allows air to circulate for even cooling.
• Small Saucepan: For preparing the delicious brown sugar icing.

How to Serve Brown Sugar Pumpkin Loaf

This loaf is fantastic on its own, but you can dress it up for any occasion.

• Serve a warm slice with a pat of butter for a simple and comforting snack.
• Enjoy it with a hot cup of coffee or a chai latte for the ultimate fall pairing.
• For a dessert, plate a slice alongside a scoop of vanilla ice cream. It’s also a great companion on a dessert platter next to an Earl Grey Tiramisu Recipe.

Calories Count

Nutritional information is an estimate per serving (for 1 of 10 slices):

• Calories: ~450 kcal
• Carbohydrates: 75g
• Protein: 6g
• Fat: 15g
• Sugar: 50g

How to Store the Loaf

To keep your loaf fresh and delicious, proper storage is important, especially with the icing.

• Store leftover loaf in an airtight container in the refrigerator for up to 5 days. Storing it in the fridge prevents the icing from melting into the cake.
• You can freeze individual slices or the whole loaf (un-iced is best) for up to 3 months. Wrap it tightly in plastic wrap and then foil.
• To reheat, simply microwave a slice for about 15-20 seconds or let it come to room temperature on the counter.

Why You’ll Love This Recipe

There are so many reasons this Brown Sugar Pumpkin Loaf will become a staple in your kitchen.

• Incredibly Moist and Fluffy: The combination of oil, pumpkin, and specific flours creates a perfect texture.
• Amazing Flavor: The rich brown sugar icing perfectly complements the warm spices of the pumpkin bread.
• Simple to Make: The recipe uses pantry staples and follows a straightforward quick-bread method.
• Perfect for Any Occasion: It works as a breakfast treat, an afternoon snack, or a simple dessert.

A Few More Notes

Don’t be intimidated by making the icing on the stovetop. It’s a quick process that elevates this loaf from good to unforgettable. The key is to bring it to a boil and then remove it from the heat immediately before whisking in the powdered sugar.

Also, using room temperature ingredients (besides the eggs) can help the batter come together more smoothly, but this recipe is forgiving even if you forget. Enjoy every bite of this perfect autumn treat

Ben Carraoli

Brown Sugar Pumpkin Loaf Recipe

I just pulled this pumpkin loaf from the oven, and my kitchen smells like pure autumn bliss. The texture is so perfectly moist and fluffy, and the brown sugar icing is the ultimate finishing touch. It's a simple recipe that delivers a huge flavor payoff, making it a new seasonal favorite in my home.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Dessert

Calories: 450

Ingredients Method

Ingredients

  

• For the Pumpkin Loaf
• 1 cup 116g whole wheat pastry flour: This flour makes the loaf extra fluffy. If you don’t have it, all-purpose flour works too.
• 3/4 cup 98g unbleached all-purpose flour: This provides the main structure for the loaf.
• 1 tsp baking powder & 1 tsp baking soda: These leavening agents work together to give the loaf a beautiful rise.
• 3/4 tsp salt: This is crucial for enhancing all the other flavors in the bread.
• 1 1/2 Tbsp ground cinnamon 1 1/2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 3/4 tsp ground cloves: This spice blend creates that classic, cozy pumpkin spice flavor.
• 3/4 cup 150g light brown sugar: It adds sweetness and a hint of molasses flavor that pairs perfectly with pumpkin.
• 1/3 cup olive oil: This is the secret to a wonderfully moist loaf. You can use another neutral oil if you prefer.
• 2 tsp vanilla extract: A splash of good vanilla elevates the overall taste.
• 2 large eggs: These bind the ingredients and add richness.
• 3/4 cup 180g pumpkin purée: Use 100% pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
• 3/4 cup almond milk: This adds moisture. Any plant-based or dairy milk will work just fine.
• For the Brown Sugar Icing
• 3/4 cup 156g light brown sugar: The star of the icing, providing a rich, caramel-like flavor.
• 6 Tbsp oat milk: This helps create a smooth pourable consistency.
• 3 Tbsp 42g plant-based butter: Adds a buttery richness that complements the brown sugar. Regular butter works as well.
• 2 cups 240g powdered sugar: Sifting this is key to a smooth, lump-free icing.

Method

 

1. First things first, preheat your oven to 350°F (175°C). Prepare an 8×4 inch loaf pan by greasing it and lining it with parchment paper, leaving some overhang on the long sides. This will make it much easier to lift the loaf out later.
2. In a medium-sized bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, and all the spices. Mixing them well now ensures the spices are evenly distributed throughout the batter for consistent flavor in every bite.
3. In a separate large bowl, beat the brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk until everything is well combined. This wet mixture is the foundation for the loaf’s moisture and rich flavor. Don’t worry if your eggs are cold.
4. Pour the dry ingredients into the bowl with the wet ingredients. Mix until the batter is just combined and smooth, being careful not to overmix. Pour the batter into your prepared loaf pan and bake for 50-60 minutes. It’s done when a toothpick inserted into the center comes out clean.
5. Let the loaf cool in the pan for about 10 minutes before using the parchment paper overhang to lift it out. Transfer it to a wire rack to cool completely. This step is critical; if you ice the loaf while it’s still warm, the icing will melt.
6. While the loaf cools, make the icing. In a small saucepan, combine the brown sugar, butter, and milk. Heat over medium-high heat, whisking until it comes to a full boil. Immediately remove it from the heat and whisk in the sifted powdered sugar until smooth.
7. Let the icing cool and thicken for 10-15 minutes, stirring occasionally. Once it’s thick enough, slowly pour it over the completely cooled loaf. Allow the icing to set for a few minutes before slicing and enjoying your delicious creation.