Description
This Brown Sugar Pumpkin Loaf is a moist and flavorful autumn treat featuring warm spices like cinnamon, nutmeg, and cloves, combined with the natural sweetness of pumpkin puree and brown sugar. Perfect for breakfast, snack, or dessert, this loaf offers a comforting balance of spice and sweetness in every bite.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat oven and prepare pan. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this mixture aside.
- Combine sugars and butter. In a large mixing bowl, blend the brown sugar, granulated sugar, and melted unsalted butter. Stir until the mixture is smooth and well combined.
- Add eggs. Add the eggs one at a time to the sugar mixture, beating well after each addition to ensure a light and airy texture.
- Add pumpkin and vanilla. Stir in the pumpkin puree and vanilla extract thoroughly, making sure the wet ingredients are well incorporated.
- Incorporate dry ingredients and milk. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently just until combined to avoid overmixing, which can make the loaf dense.
- Pour batter into pan. Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake the loaf. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean, indicating the loaf is done.
- Cool before slicing. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Using pumpkin puree adds moisture and natural sweetness while keeping the loaf tender.
- Do not overmix the batter to ensure a light, fluffy loaf.
- You can substitute milk with a non-dairy alternative if desired.
- Store the loaf wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Adding chopped nuts or chocolate chips can add texture and flavor variations.
