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Pumpkin Loaf Recipe

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★★★★★

4.9 from 64 reviews

This Sugar Pumpkin Loaf is a moist and flavorful quick bread perfect for fall and holiday seasons. Made with wholesome whole wheat pastry flour and warm spices like cinnamon, ginger, nutmeg, and cloves, it combines the natural sweetness of pumpkin purée with a delicate brown sugar glaze for an irresistible finish. Easy to prepare and baked to perfection in one loaf pan, it makes a comforting treat or breakfast accompaniment.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray an 8×4-inch loaf pan with cooking spray and line it with parchment paper to ensure easy removal of the loaf.
  2. Mix Dry Ingredients: In a medium bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, mix the light brown sugar, olive oil, vanilla extract, eggs, pumpkin purée, and almond milk until the mixture is smooth and uniform.
  4. Incorporate Dry Into Wet: Gently fold the dry ingredient mixture into the wet ingredients, mixing just until combined. Be careful not to overmix to keep the loaf tender.
  5. Pour Batter and Score: Pour the batter into the prepared loaf pan, smoothing the top. Run a butter knife down the center lengthwise to help the loaf bake evenly.
  6. Bake: Place the loaf in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  7. Cool Loaf: Allow the loaf to cool in the pan for 10 minutes, then carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely.
  8. Prepare Glaze: In a small saucepan, heat the light brown sugar, oat milk, and butter until the mixture reaches a boil. Remove from heat and whisk in the sifted powdered sugar until smooth. Let the glaze cool for 10 to 15 minutes to thicken slightly.
  9. Glaze the Loaf: Once the loaf has fully cooled, pour the glaze over it in two layers, allowing each layer to set slightly before applying the next.

Notes

  • Whole wheat pastry flour helps keep the loaf tender but can be substituted with all-purpose flour for a lighter texture.
  • Use plant-based milk and butter to make this recipe vegan-friendly.
  • Do not overmix the batter to avoid a dense loaf.
  • Let the glaze cool sufficiently to thicken; otherwise, it will run off the loaf.
  • Store leftover loaf wrapped tightly at room temperature for up to 3 days or refrigerate up to a week.

Keywords: pumpkin loaf, pumpkin bread, quick bread, fall baking, pumpkin spice, brown sugar glaze, whole wheat pastry flour

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