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Brown Sugar Pumpkin Loaf

Sliced brown sugar pumpkin loaf with a thick glaze on top, served on a wooden cutting board.
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This Brown Sugar Pumpkin Loaf is a moist, warmly spiced quick bread made with rich brown sugar and real pumpkin puree. It’s the perfect fall treat, easy to make in one bowl, and ideal for breakfast, dessert, or gifting.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 3/4 cup dark or light brown sugar, packed
  • 2 large eggs
  • 1/2 cup neutral oil (or melted butter)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger (optional)
  • 1/2 cup chocolate chips or chopped nuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, and oil until smooth.
  3. Add flour, baking soda, salt, and spices. Stir until just combined. Do not overmix.
  4. Fold in chocolate chips or nuts, if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling.
  • Dark brown sugar adds deeper flavor, but light brown sugar works too.
  • Let the loaf cool completely before slicing to prevent crumbling.
  • Store wrapped at room temperature for up to 3 days, or freeze for up to 2 months.
  • For a dairy-free version, use oil and dairy-free chocolate chips.

Nutrition

Find it online: https://recipeeasily.com/brown-sugar-pumpkin-loaf/