Introduction

This Sugar Pumpkin Loaf is a moist and warmly spiced treat perfect for cozy autumn mornings or afternoon tea. With a blend of whole wheat and all-purpose flours, fragrant spices, and a luscious brown sugar glaze, it’s a comforting baked good that everyone will love.

The image shows a loaf cake with creamy, light beige frosting on top, resting on parchment paper over a wooden cutting board. Four slices of the cake are cut and neatly stacked in front, each slice showing a moist, dense, dark golden brown interior. The setting includes small orange pumpkins and dark brown pine cones scattered around, placed on a white marbled surface. Crumbs are scattered near the slices, adding a rustic feel. The lighting highlights the smooth texture of the frosting and the crumbly cake inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (116g) whole wheat pastry flour
¾ cup (98g) unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1½ Tbsp ground cinnamon
1½ tsp ground ginger
1½ tsp ground nutmeg
¾ tsp ground cloves
¾ cup (150g) light brown sugar, lightly packed
⅓ cup olive oil (or other baking oil)
2 tsp vanilla extract
2 large eggs
¾ cup (180g) pumpkin purée
¾ cup almond milk (or plant-based milk)

Brown Sugar Glaze:

¾ cup (156g) light brown sugar, packed
6 Tbsp oat milk (or any milk)
3 Tbsp (42g) plant-based butter (or regular butter)
2 cups (240g) powdered sugar, sifted

Instructions

Step 1: Preheat the oven to 350°F. Spray an 8×4” loaf pan and line it with parchment paper for easy removal.
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 this dry mixture aside.
Step 3: In a large bowl, combine the light brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk. Mix until smooth and well blended.
Step 4: Gradually add the dry ingredients to the wet ingredients. Gently fold them together until just combined, being careful not to overmix to keep the loaf tender.
Step 5: Pour the batter into the prepared loaf pan. Run a butter knife down the center of the batter to help it bake evenly.
Step 6: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 7: Allow the loaf to cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.
Step 8: To make the glaze, combine the light brown sugar, oat milk, and butter in a small saucepan. Heat over medium heat until the mixture boils.
Step 9: Remove the saucepan from heat and whisk in the sifted powdered sugar until smooth. Let the glaze cool for 10–15 minutes until it thickens slightly.
Step 10: Pour the glaze over the cooled loaf in two layers for a sticky, sweet finish.

Tips & Variations

Use canned pumpkin purée or homemade for best flavor; avoid pumpkin pie filling which contains added spices and sugar.
Swap almond milk for any plant-based or dairy milk you prefer.
Add a handful of chopped pecans or walnuts into the batter for a delightful crunch.
For a sweeter loaf without glaze, increase brown sugar in the batter by 2 tablespoons.

Storage

Store the pumpkin loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze the loaf, sliced and wrapped, for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

The image shows a single-layer loaf cake placed on a wooden board lined with parchment paper, sitting against a white marbled textured surface. The cake is a warm brown color with a smooth texture, topped with a thick layer of creamy beige icing that drips down the sides unevenly. Scattered crumbs surround the cake on the board and marbled surface. Two small orange pumpkins are positioned in the foreground and background, creating a cozy, autumn feel. The background is softly blurred with warm, dark tones that make the cake the clear focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée works perfectly in this loaf. Just make sure to use pure pumpkin purée, not pumpkin pie filling, which contains added spices and sweeteners.

What can I substitute for olive oil in the batter?

You can use any mild-flavored baking oil such as vegetable oil, canola oil, or melted coconut oil as a substitute for olive oil.