Brown Sugar Pumpkin Loaf Recipe

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

Cook Time 55

Total Time 1 15

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

First things first, preheat your oven to 350°F (175°C). Prepare an 8x4 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.
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.
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.
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.
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.
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.
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.