Get ready to fall head over heels for this Brown Sugar Pumpkin Loaf—a cozy, aromatic treat that wraps together moist pumpkin goodness and a lush brown sugar glaze. Every bite is a tender, spiced revelation, making it a showstopper for autumn gatherings or simply a reason to treat yourself with your morning coffee. Whether you’re sharing it at a brunch or stashing secret slices for late-night cravings, this loaf delivers pure comfort in every crumb.

Brown Sugar Pumpkin Loaf Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how these simple, familiar ingredients transform into a bakery-worthy Brown Sugar Pumpkin Loaf. Each component plays a role—some adding rich flavor, others offering structure, and a few sneaking in that unforgettable aroma that makes your kitchen feel magical.

Whole wheat pastry flour: Adds a nutty note and gentle tenderness to the loaf, supporting a softer crumb.
Unbleached all-purpose flour: Balances structure and lightness for a loaf that isn’t too dense.
Baking powder: Works with baking soda for the coveted risen, domed top.
Baking soda: Helps the loaf rise tall and light, especially when paired with pumpkin purée.
Salt: Just enough to sharpen the flavors and keep the sweetness in check.
Ground cinnamon: Classic spice for warmth and fragrance—more is definitely merrier here.
Ground ginger: Adds zesty depth and a hint of heat, enhancing the pumpkin’s earthiness.
Ground nutmeg: Essential for that classic pumpkin spice aroma.
Ground cloves: Just a touch for an extra layer of cozy, spicy complexity.
Light brown sugar (loaf): Imparts moisture, a gentle caramel note, and sweetens both loaf and icing.
Olive oil: Gives the loaf a moist, tender crumb and a subtle fruity note (or use your favorite baking oil).
Vanilla extract: Rounds out the spices and highlights the brown sugar for rich flavor.
Eggs: Bind everything together and provide structure—no need to bring them to room temperature.
Pumpkin purée: The star of the show, delivering that gorgeous golden color and moistness (Libby’s brand is a standout!).
Almond milk: Lightens the batter and blends with the spices—any plant-based milk works beautifully.
Light brown sugar (icing): Makes the glaze deeply flavorful and rich.
Oat milk: Creamy and smooth, it’s perfect for whisking up a dreamy glaze (substitute with any milk you love).
Plant-based butter: Lends the icing a buttery finish—regular butter works too if you prefer.
Powdered sugar: Sifted and smooth, it creates that perfectly thick, pourable icing.

How to Make Brown Sugar Pumpkin Loaf

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F and take a moment to lovingly prepare your 8×4-inch loaf pan. Give it a generous spritz of non-stick spray, then line the bottom and the long sides with parchment paper so you’ll get an easy, drama-free release. This simple step makes turning out the finished loaf a total breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your whole wheat pastry flour, unbleached all-purpose flour, baking powder, baking soda, salt, and all those glorious spices. Giving all the dry ingredients a good whisk ensures they’re distributed evenly—so you’ll get perfect flavor in every corner of your Brown Sugar Pumpkin Loaf.

Step 3: Combine the Wet Ingredients

Grab a large mixing bowl and beat together the brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk. When everything looks smooth and beautifully combined, you’re ready for the dry ingredients!

Step 4: Bring It All Together

Pour the flour mixture into the wet ingredients, and beat until you have a smooth, rich batter with no streaks of flour. It’s fine if it’s a bit thick—the pumpkin purée keeps things nice and moist for your Brown Sugar Pumpkin Loaf.

Step 5: Pour and Prepare for Baking

Transfer the batter to your prepared loaf pan and smooth the top. For that signature split down the middle, simply run a butter knife or chopstick right down the length of the batter. This encourages that classic “bakery split” along the top.

Step 6: Bake and Cool the Loaf

Pop the loaf into your preheated oven and bake for 50-60 minutes. It’s ready when a toothpick inserted into the center comes out with just a few crumbs attached. After removing from the oven, let it cool in the pan for 10 minutes. Gently loosen the sides with a knife, then lift the loaf out with the parchment and transfer it to a wire rack. Peel away the parchment and let the loaf cool completely—trust me, patience is deliciously rewarded!

Step 7: Make the Brown Sugar Icing

Once your loaf is completely cool, don’t skip the icing! In a small saucepan, combine brown sugar, butter, and oat milk. Whisk and bring to a bubbling boil, then immediately remove from the heat. Add in your sifted powdered sugar and whisk until smooth and glossy (a few minutes, if needed). Allow the glaze to cool and thicken for about 10-15 minutes, giving it a stir every so often.

Step 8: Glaze the Loaf

To keep things tidy, set your cooled Brown Sugar Pumpkin Loaf on a rack over a baking sheet or paper towels. Slowly pour the thickened glaze from end to end across the top, then add a second layer for extra indulgence. Give it a few moments to set before slicing—this makes for perfect, clean cuts.

How to Serve Brown Sugar Pumpkin Loaf

Garnishes

A drizzle of extra brown sugar icing on each slice, a dusting of cinnamon, or a scattering of toasted chopped pecans can turn every piece of Brown Sugar Pumpkin Loaf into something truly special. Feel free to add a dollop of softly whipped cream or dairy-free topping for an extra flourish.

Side Dishes

Pair your loaf slices with creamy Greek yogurt or a scoop of your favorite vanilla ice cream for dessert. A simple fruit salad, hot chai, or a mug of strong black coffee also complements the spiced notes and richer sweetness of the Brown Sugar Pumpkin Loaf beautifully.

Creative Ways to Present

Take things up a notch by cutting the loaf into petite squares and skewering them for a holiday brunch platter, or layer slices with mascarpone and fruit in mini trifle glasses. For an edible gift, wrap individual slices in parchment and tie with twine—a thoughtful way to share your Brown Sugar Pumpkin Loaf with friends and neighbors.

Make Ahead and Storage

Storing Leftovers

Any leftover Brown Sugar Pumpkin Loaf keeps best when stored in an airtight container in the fridge. The chill helps keep the icing perfectly set and prevents it from melting into the loaf while maintaining that irresistible moistness.

Freezing

This loaf freezes beautifully! Slice it, wrap each piece tightly in plastic wrap, and store in a zip-top freezer bag. When you’re ready to indulge, thaw slices at room temperature or warm gently in the microwave for a soft, just-baked feel.

Reheating

For the best texture, warm slices in the microwave for 10-15 seconds or in a toaster oven until the cake is just heated through and the icing turns slightly glossy. This revives the cozy flavors and makes every bite taste fresh from the oven.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

For the best results, stick with pure pumpkin purée and not pie filling, which contains added sugar and spices that can throw off the loaf’s flavor and texture. Keeping things pure lets you control the sweetness and spice blend in your Brown Sugar Pumpkin Loaf.

Can I use only all-purpose flour?

Absolutely! If you don’t have whole wheat pastry flour, simply swap in the same amount of all-purpose flour. The loaf will turn out slightly lighter in texture but every bit as delicious.

What can I substitute for olive oil?

You can use any neutral-flavored baking oil you love—like canola, sunflower, or even melted coconut oil. Each one brings a subtle difference to the finished Brown Sugar Pumpkin Loaf, but all keep it gloriously moist.

How do I know when the pumpkin loaf is done baking?

Check for doneness by inserting a toothpick into the center of the loaf. It should come out with just a few crumbs attached, not wet batter. Bake times can vary, so start checking around 50 minutes for best results.

Can I make this loaf gluten-free?

Certainly! Use a reliable 1-to-1 gluten-free flour blend in place of both flours. Just beware that the texture might be a little different, but you’ll still have all the incredible flavor of a classic Brown Sugar Pumpkin Loaf.

Final Thoughts

If you’re craving something sweet, comforting, and beautifully spiced, this Brown Sugar Pumpkin Loaf is the answer. With its golden crumb and caramel glaze, it’s bound to become a treasured favorite, perfect for sharing or savoring solo. Dive in and make some sweet memories—your kitchen is about to smell amazing!