Introduction

This Pumpkin Loaf is a moist, warmly spiced treat perfect for cozy afternoons or holiday gatherings. Topped with a rich brown sugar icing, it combines autumn flavors in a comforting, delightful way.

A stack of four thick slices of cake is shown, each slice covered in a smooth, light beige frosting with slight cracks and texture on the surface. The cake inside is a warm brown color with a moist, slightly crumbly texture. A woman's hand is gently lifting the top slice. The stack sits on a wooden board with scattered crumbs around it, and small pumpkins and pinecones can be seen blurred in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3/4 cup almond milk (or other plant-based milk)
For the 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

Step 1: Preheat your oven to 350°F and prepare an 8×4″ loaf pan by spraying it with non-stick spray and lining the bottom and two long sides with a single piece of parchment paper. Fold the excess over the sides and trim.
Step 2: In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3: In a large bowl, beat together the brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk until combined.
Step 4: Add the dry ingredients to the wet mixture and beat until combined and smooth.
Step 5: Pour the batter into your prepared loaf pan. Run a butter knife or chopstick down the long middle of the batter to create a “cut” that encourages cracking on top while baking.
Step 6: Bake at 350°F for 50-60 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let the loaf cool in the pan for 10 minutes.
Step 7: Run a butter knife along the edges, then lift the loaf out using the parchment paper and transfer it to a cooling rack. Remove the parchment and allow the loaf to cool completely.
Step 8: To make the icing, combine the brown sugar, butter, and oat milk in a small saucepan over medium-high heat. Whisk and bring to a full boil, then immediately remove from heat.
Step 9: Add the sifted powdered sugar and whisk until smooth. If small clumps remain, remove them with a spoon. Let the glaze cool and thicken for 10-15 minutes, stirring occasionally.
Step 10: Place a baking sheet or paper towels under the cooling rack to catch excess glaze. Pour the glaze in two layers over the loaf, starting at one end and moving to the other.
Step 11: Allow the icing to set before slicing. Then slice and enjoy your delicious pumpkin loaf!

Tips & Variations

Use canned pumpkin purée for convenience, but homemade purée works beautifully too.
Substitute olive oil with melted coconut oil for a subtle flavor twist.
For a nut-free version, use any plant-based milk you’re comfortable with and check your ingredients for cross-contact.
Add 1/2 cup chopped walnuts or pecans for extra texture and flavor.

Storage

Store any leftover pumpkin loaf in an airtight container in the refrigerator to keep the icing firm and prevent melting. The loaf keeps well for up to 5 days refrigerated. For best taste, let slices come to room temperature before serving or warm gently in the microwave.

How to Serve

A thick stack of four slices of moist brown cake with smooth, glossy beige icing fully covering their sides is shown on a white marbled surface. Each cake slice layer is rich brown with a slightly crumbly texture at the top visible beneath the icing. A woman's hand is gently lifting the top slice, showing the thickness and soft texture of the cake. The background is blurred dark gray, with small pumpkins and scattered crumbs providing an autumn feel around the cake base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this loaf gluten-free?

You can try substituting the flours for a gluten-free blend that measures like regular flour, but results may vary. Be sure to choose a blend that includes xanthan gum or add it separately for structure.

Is it possible to use dairy milk instead of plant-based milk?

Yes, you can use regular dairy milk instead of almond or oat milk in equal amounts without affecting the texture or flavor negatively.