There’s nothing quite like the smell of pumpkin spice baking in the oven during fall. This Brown Sugar Pumpkin Loaf is rich, moist, and topped with a buttery brown sugar glaze that makes it irresistible. If you love pumpkin bread, this version takes it to the next level with warm spices and a luscious topping. Perfect for Thanksgiving, holiday gatherings, or a cozy night in with tea or coffee.

Why You’ll Love This Pumpkin Loaf

Moist & flavorful. Pumpkin puree and oil make the bread soft and tender.
Perfectly spiced. Cinnamon, nutmeg, ginger, and cloves give it that classic fall flavor.
Rich glaze. A brown sugar icing that adds buttery sweetness.
Crowd favorite. Ideal for holiday parties or gifting.

Ingredients You’ll Need

Pumpkin Loaf:

1 cup whole wheat pastry flour (or all-purpose)
¾ cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 ½ tbsp ground cinnamon
1 ½ tsp ground ginger
1 ½ tsp ground nutmeg
¾ tsp ground cloves
¾ cup light brown sugar
⅓ cup olive oil (or vegetable oil)
2 tsp vanilla extract
2 large eggs
¾ cup pumpkin puree
¾ cup almond milk (or any milk)

Brown Sugar Glaze:

¾ cup light brown sugar
6 tbsp milk (dairy or plant-based)
3 tbsp butter (regular or plant-based)
2 cups powdered sugar, sifted

Step-by-Step Instructions

Prepare the loaf. Preheat oven to 350°F. Line a loaf pan with parchment paper.
Mix dry ingredients. Combine flours, baking powder, baking soda, salt, and spices.
Mix wet ingredients. In another bowl, whisk together brown sugar, oil, vanilla, eggs, pumpkin puree, and milk.
Combine. Add dry mixture to wet and mix until smooth. Pour into loaf pan.
Bake. Bake 50–60 minutes or until a toothpick comes out clean. Let cool completely.
Make glaze. Heat brown sugar, butter, and milk until boiling. Remove from heat, whisk in powdered sugar. Cool 15 minutes.
Glaze. Pour glaze over loaf and let set before slicing.

Tips for Success

Use Libby’s pumpkin puree for best texture.
Don’t overmix the batter – mix until just combined.
For thicker glaze, let it cool longer before pouring.
Store in the fridge to keep the glaze set.

Variations

Add chopped pecans or walnuts to the batter.
Swap brown sugar with maple syrup for a maple glaze.
Add mini chocolate chips for extra sweetness.
Make muffins instead of a loaf for grab-and-go treats.

Make Ahead & Storage

Make ahead. Bake the loaf 1 day in advance and glaze before serving.
Store. Keep covered in the fridge for up to 5 days.
Freeze. Freeze without glaze for up to 2 months. Thaw, then glaze.

Why Pinterest Loves This Recipe

Pumpkin bread is one of the most saved recipes on Pinterest in fall. Adding a brown sugar glaze makes this loaf stand out – it’s photogenic, seasonal, and festive. Recipes with cozy vibes + easy glazing steps perform really well on Pinterest search and saves.

Final Thoughts

This Brown Sugar Pumpkin Loaf is the definition of fall comfort baking. Moist, spiced, and finished with a rich glaze, it’s the kind of recipe people come back to year after year. Save this recipe now and add it to your Thanksgiving dessert table or weekend baking list! 🎃🍂

Brown Sugar Pumpkin Loaf – The Ultimate Fall Treat

Author: Chef Emma
Total Time: 2 hours 30 minutes (with cooling)
Yield: 8 slices 1x

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Description

This Brown Sugar Pumpkin Loaf is a moist and spiced pumpkin bread topped with a rich brown sugar glaze. Perfect for fall baking, Thanksgiving, or cozy autumn nights!

Ingredients

Scale

1 cup whole wheat pastry flour (or all-purpose)
3/4 cup 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 light brown sugar
1/3 cup olive oil (or vegetable oil)
2 tsp vanilla extract
2 large eggs
3/4 cup pumpkin puree
3/4 cup almond milk