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Pumpkin Loaf Recipe

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★★★★★

4.4 from 127 reviews

This moist and flavorful Pumpkin Loaf is a perfect fall treat, featuring warm spices like cinnamon, ginger, nutmeg, and cloves. Made with a blend of whole wheat pastry flour and all-purpose flour, this loaf is sweetened with light brown sugar and enriched with pumpkin purée and almond milk. It’s topped with a luscious brown sugar icing that adds a creamy, sweet finish. Ideal for breakfast or dessert, this loaf combines wholesome ingredients with comforting flavors in an easy-to-make recipe.

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
  • 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. Prepare Loaf Pan: Preheat your oven to 350°F (175°C). Spray an 8×4″ loaf pan with non-stick spray and line the bottom and two long sides with parchment paper, folding the excess over the sides and trimming as needed.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, and all the spices—cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. Combine Wet Ingredients: In a large mixing bowl, beat together the light brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk until well combined and smooth.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, beating gently until fully combined and smooth without overmixing.
  5. Prepare Batter for Baking: Pour the batter into the prepared loaf pan. To encourage cracking along the center, run a butter knife or chopstick lengthwise down the middle of the batter surface.
  6. Bake the Loaf: Bake in the preheated oven at 350°F for 50-60 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool in the pan for 10 minutes.
  7. Cool the Loaf: Run a butter knife around the edges to loosen the loaf, then lift it out using the parchment paper. Transfer the loaf to a cooling rack, peel off the parchment paper, and let it cool completely before icing.
  8. Make Brown Sugar Icing: In a small saucepan, combine the brown sugar, plant-based or regular butter, and oat milk. Heat over medium-high heat while whisking, bringing the mixture just to a full boil with bubbles all over the surface, then immediately remove from heat.
  9. Add Powdered Sugar: Stir in the sifted powdered sugar, whisking until completely combined and smooth. If there are any lumps, remove them with a spoon. Let the glaze cool and thicken for 10-15 minutes, stirring every few minutes.
  10. Apply Icing: Once the glaze has thickened to a consistency that takes 2-3 seconds to disappear into itself when drizzled, place a baking sheet or paper towels under the cooling rack and slowly pour the glaze over the cooled loaf. Repeat to create two layers of glaze.
  11. Set and Serve: Allow the icing to set before slicing to ensure clean cuts. Slice and enjoy your pumpkin loaf with brown sugar icing.
  12. Storage: Store any leftover loaf in an airtight container in the refrigerator to keep the icing firm and prevent it from melting into the cake.

Notes

  • Note 1: Whole wheat pastry flour is lighter than regular whole wheat flour, providing a tender crumb; if you don’t have it, you can substitute with half all-purpose and half whole wheat flour.
  • Note 2: Light brown sugar adds moisture and a mild molasses flavor to the loaf; lightly packed ensures the correct measure.
  • Use parchment paper lining to easily remove the loaf without damage.
  • The knife cut on top helps control cracking to ensure an attractive appearance.
  • The glaze is best applied once the loaf is fully cool to prevent melting.

Keywords: Pumpkin Loaf, Pumpkin Bread, Fall Baking, Spiced Pumpkin Cake, Brown Sugar Icing, Vegetarian Recipe, Quick Bread, Holiday Baking

Find it online: https://cookwithlea.com/pumpkin-loaf-recipe/