Description
This Brown Sugar Pumpkin Loaf is moist, warmly spiced, and topped with a caramelized brown sugar crust. It’s the perfect cozy bake for fall mornings, afternoon coffee breaks, or holiday gatherings.
Ingredients
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- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 cup vegetable oil
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/4 cup milk
- 2 tbsp brown sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Stir in the pumpkin puree and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the top with 2 tablespoons of brown sugar for a crunchy crust.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Store wrapped in foil or an airtight container at room temperature for up to 3 days.
- This loaf freezes well—wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg