Picture this: a cool autumn afternoon, golden leaves swirling outside, and the smell of warm spices filling your kitchen. That’s exactly what you get when you bake this Brown Sugar Pumpkin Loaf. It’s tender, fluffy, and wrapped in the comforting flavors of cinnamon, nutmeg, and ginger. The crown jewel? A glossy brown sugar icing that seeps into the loaf, creating a melt-in-your-mouth finish.
This isn’t just any pumpkin bread. It’s the cozy, bakery-style treat you’ll want to serve at every fall gathering, from holiday brunches to Sunday coffee breaks. Best of all, it’s dairy-free, simple to make, and practically guarantees compliments.
Table of Contents
Why You’ll Love This Brown Sugar Pumpkin Loaf
- Moist and flavorful – pumpkin purée keeps the crumb soft, while brown sugar adds depth.
- Perfectly spiced – every bite tastes like fall thanks to cinnamon, nutmeg, and cloves.
- Simple pantry ingredients – no special flours or tricky methods, just reliable basics.
- Dairy-free (with vegan option) – an inclusive treat that everyone can enjoy.
- Versatile – equally at home on a breakfast table, dessert plate, or cozy snack spread.
Ingredients You’ll Need
This loaf comes together with everyday ingredients, each chosen to highlight those warm fall flavors:
- Pumpkin Purée – rich in flavor and moisture. Use canned pumpkin for best consistency.
- Brown Sugar – adds caramel-like sweetness and makes the icing unforgettable.
- All-Purpose Flour – the sturdy base for a soft but structured loaf.
- Baking Powder & Baking Soda – help the loaf rise tall and fluffy.
- Ground Cinnamon, Nutmeg, Ginger, Cloves – the classic spice quartet that creates the aroma of fall.
- Salt – sharpens and balances the sweetness.
- Neutral Oil (canola, vegetable, or olive oil) – locks in tenderness without overpowering.
- Non-Dairy Milk – almond or oat milk keeps it dairy-free while adding moisture.
- Eggs (or flax eggs for vegan) – provide structure and binding.
- Vanilla Extract – adds depth and warmth.
- Brown Sugar Icing – made with brown sugar, plant-based butter, milk, and powdered sugar. It sets into a glossy glaze that’s sweet but not overwhelming.
Step-by-Step Instructions
Step 1 – Prep Your Pan
Line a standard 8×4-inch loaf pan with parchment paper, letting a bit overhang for easy lifting. Lightly grease for good measure. Preheat the oven to 350°F (175°C).
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt until well blended. This prevents clumps and ensures even flavor.
Step 3 – Whisk the Wet Ingredients
In a larger bowl, whisk the pumpkin purée, brown sugar, oil, non-dairy milk, eggs, and vanilla until smooth and glossy.
Step 4 – Combine
Pour the wet ingredients into the dry. Stir gently with a spatula just until combined. Overmixing can make the loaf dense, so stop when you no longer see streaks of flour.
Step 5 – Bake
Transfer the batter into your loaf pan. Smooth the top and bake for 50–60 minutes. You’ll know it’s ready when a toothpick comes out mostly clean with just a few crumbs. The aroma will be irresistible.
Step 6 – Make the Brown Sugar Icing
While the loaf cools, make the icing. In a small saucepan, combine brown sugar, non-dairy milk, and plant-based butter. Bring to a gentle boil, then remove from heat. Whisk in powdered sugar until smooth. Let it thicken slightly as it cools.
Step 7 – Glaze the Loaf
Once the loaf is completely cool, pour the icing slowly over the top, letting it drip down the sides. Slice, serve, and watch it disappear.
Pro Tips for Success
- Use parchment paper with overhang. It makes lifting the loaf from the pan so easy.
- Let the loaf cool fully. The icing won’t set if the loaf is warm.
- Make it vegan. Swap eggs for flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).
- Storage: Wrap tightly and store at room temperature for 2–3 days, or refrigerate for up to 5 days. Freeze slices for up to 2 months.
Flavor Variations
- Chocolate Chip Pumpkin Loaf – fold in 1 cup dairy-free chocolate chips.
- Nutty Topping – sprinkle chopped pecans or walnuts on the batter before baking.
- Maple Twist – make a glaze with powdered sugar and maple syrup instead of brown sugar.
- Pumpkin Cream Cheese Swirl – add spoonfuls of dairy-free cream cheese mixture and swirl with a knife before baking.
Serving Ideas
- Pair warm slices with a steaming chai latte or pumpkin spice coffee.
- Serve at brunch with a side of Banana Cottage Cheese Pancakes for balance.
- Add a dollop of coconut whipped cream and toasted pecans for a holiday-worthy dessert.
- Pack slices in lunchboxes for a sweet seasonal surprise.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin until smooth. Drain extra liquid before using.
Can I make this loaf gluten-free?
Yes. Use a 1:1 gluten-free flour blend for baking. The loaf will still be moist and fluffy.
Does the icing harden?
Yes. It sets into a glossy glaze that cracks beautifully when sliced.
Is this loaf freezer-friendly?
Definitely. Slice, wrap individually, and freeze. Thaw at room temp or microwave for 20–30 seconds.
For More Recipe Inspiration
Love cozy baking? Try these reader favorites:
- Mini Bento Cake Recipe – tiny, charming cakes perfect for gifting.
- Cottage Cheese Chocolate Mousse – rich and silky but secretly protein-packed.
- High Protein Bagels – chewy, wholesome, and perfect with cream cheese.
- Cloud Cake Recipe – impossibly light and fluffy.
Quick Recap
This Brown Sugar Pumpkin Loaf is your ticket to cozy fall baking. It’s moist, spiced just right, and crowned with a luscious brown sugar icing that makes it feel special. Easy enough for weekday baking, but elegant enough for holiday gatherings.
brown-sugar-pumpkin-loaf
Equipment
- 8×4 inch loaf pan Metal pan preferred for even browning
- Parchment paper Create a sling for easy removal
- mixing bowls One medium, one large
- whisk
- Rubber spatula
- Small saucepan For brown sugar icing
- Cooling Rack
Ingredients
- 1 3/4 cups all-purpose flour (220 g)
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup light brown sugar, packed (150 g)
- 1/2 cup neutral oil (canola, vegetable, or light olive oil)
- 2 large eggs (see Notes for vegan option)
- 1 cup pumpkin purée (240 g)
- 1/2 cup unsweetened non-dairy milk (almond or oat)
- 2 tsp pure vanilla extract
- Brown Sugar Icing
- 1/2 cup light brown sugar, packed (100 g)
- 2 Tbsp plant-based butter
- 3 Tbsp unsweetened non-dairy milk
- 1 1/4 cups powdered sugar, sifted (150 g)
- 1/2 tsp vanilla extract (optional)
- pinch fine sea salt (optional, balances sweetness)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×4 inch loaf pan with a parchment sling for easy removal.
- In a medium bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- In a large bowl whisk brown sugar, oil, eggs, pumpkin purée, non-dairy milk, and vanilla until smooth and glossy.
- Add dry ingredients to wet. Fold with a spatula just until no dry streaks remain. Do not overmix.
- Scrape batter into prepared pan and smooth the top. Bake 50 to 60 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pan 10 minutes. Lift onto a rack, remove parchment, and cool completely before icing.
- For icing: In a small saucepan combine brown sugar, plant butter, and non-dairy milk. Bring to a gentle boil over medium heat, whisking to dissolve sugar. Remove from heat; whisk in powdered sugar, vanilla, and a pinch of salt until smooth. Let stand 10 to 15 minutes to thicken slightly.
- Drizzle icing over the fully cooled loaf, letting it drip down the sides. Allow icing to set 15 to 20 minutes before slicing.
- Serve thick slices with coffee or tea. Store tightly wrapped at room temperature 2 to 3 days, or refrigerate up to 5 days. Freeze individual slices up to 2 months.
Notes
👉 Pin this recipe for later or bake it this weekend to fill your home with the scent of autumn.
