Warm & Moist Brown Sugar Pumpkin Loaf for Cozy Fall Days

Enjoy this delightful Brown Sugar Pumpkin Loaf, a simple recipe perfect for fall gatherings.

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Prep Time 15

Cook Time 1

Cooling Time 15

Total Time 1 30

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Loaf

2 cups All-Purpose Flour can substitute with whole wheat pastry flour
1 cup Light Brown Sugar scoop and level to avoid packing
1/2 cup Baking Oil (Olive/Avocado/Vegetable) any neutral oil works
2 large Eggs or use an egg replacer for vegan
1 cup Plant-Based Milk any plant-based or regular milk
1/4 cup Plant-Based Butter can use regular butter instead

For the Icing

1/4 cup Plant-Based Butter can swap for regular butter
1/2 cup Light Brown Sugar melting creates a smoother texture

Equipment

Loaf pan
mixing bowls
whisk
spatula
saucepan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mix together flour, baking powder, baking soda, spices, and salt in a bowl.
In another bowl, whisk together baking oil, light brown sugar, eggs, and plant-based milk.
Combine the dry ingredients with the wet mixture slowly and stir until just mixed.
Pour the batter into the greased loaf pan and smooth the top.
Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Prepare the icing by melting plant-based butter and light brown sugar in a saucepan.
Cool the loaf for 10-15 minutes before transferring to a wire rack and icing it.
Slice and serve warm, enjoy with a cup of tea or coffee.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 15IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

For added flavor, feel free to incorporate nuts or chocolate chips into the batter.

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