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Brown Sugar Pumpkin Loaf

Decadent Brown Sugar Pumpkin Loaf That's Dairy-Free Delight

Enjoy a delightful Brown Sugar Pumpkin Loaf that's spiced, cozy, and dairy-free, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups All-Purpose Flour or whole wheat pastry flour for a nuttier flavor
  • 1 cup Light Brown Sugar measure by scooping and leveling
  • 1/2 cup Baking Oil e.g., olive, avocado, vegetable
  • 2 large Eggs use egg replacer for vegan option
  • 1 cup Plant-Based Milk any kind, can use dairy milk if not dairy-free
  • 1/2 cup Plant-Based Butter can swap for regular butter
  • 1 teaspoon Spices e.g., cinnamon, nutmeg; adjust to taste
  • 1/2 teaspoon Salt can be reduced if desired
For the Icing
  • 1/4 cup Plant-Based Butter or regular butter
  • 1/2 cup Light Brown Sugar or dark brown for deeper flavor
  • 1/4 cup Plant-Based Milk can use dairy milk

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan generously.
  2. In a large bowl, whisk the all-purpose flour, baking powder, spices, and salt.
  3. In another bowl, mix the light brown sugar, baking oil, eggs, and plant-based milk until smooth.
  4. Gradually stir the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55-60 minutes until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then prepare the icing.
  8. Drizzle the icing over the cooled loaf.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for a week.

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