Print

Brown Sugar Pumpkin Loaf Recipe

Brown Sugar Pumpkin Loaf Recipe
Print Recipe

★★★★★

5.1 from 14 reviews

This Brown Sugar Pumpkin Loaf is a delightful fall treat, with warm spices and a decadent brown sugar icing. Perfect for cozy mornings or as a sweet snack with a cup of coffee.

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 (I like Libby’s brand)
  • 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. Make the Pumpkin Loaf – Preheat the oven to 350°F. Prepare the loaf pan. Whisk dry ingredients in a bowl. Beat together wet ingredients. Combine wet and dry ingredients. Pour into pan and bake.
  2. Ice the Loaf – Make icing in a saucepan. Boil and add powdered sugar. Let cool and thicken. Glaze the loaf. Allow to set before slicing and serving.

Notes

  • For best results, use room temperature ingredients when making the batter.
  • You can customize the spice blend to suit your taste preferences.
  • This loaf is even better the next day as the flavors have had time to meld together.

Nutrition

Keywords: Pumpkin, Loaf, Brown Sugar, Fall Baking, Dessert

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