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Perfect Iced Pumpkin Loaf with Easy Brown Sugar Glaze

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This incredibly moist pumpkin loaf features a deep, cozy pumpkin flavor and a rich brown sugar glaze that stays put. It’s a simple, foolproof recipe perfect for fall mornings or cozy afternoons.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon (preferably Saigon)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree (canned, not pumpkin pie filling)
  • ¼ cup whole milk (or buttermilk)
  • 1 teaspoon vanilla extract
  • For the Brown Sugar Glaze:
  • ½ cup packed light brown sugar
  • 2 tablespoons unsalted butter
  • 3 tablespoons whole milk (or heavy cream)
  • ¾ cup powdered sugar, sifted
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed ends.
  2. Bloom the spices: In a small bowl, combine cinnamon, nutmeg, ginger, and cloves with melted butter. Stir and let sit while measuring other ingredients.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, milk, and vanilla until smooth. Ensure no lumps of brown sugar remain.
  5. Add spiced butter: Pour butter-spice mixture into wet ingredients and whisk until fully incorporated.
  6. Fold in dry ingredients: Add flour mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  7. Pour and bake: Scrape batter into prepared pan and spread evenly. Bake 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil at 40 minutes if browning too quickly.
  8. Cool completely: Let loaf cool in pan for 15 minutes, then lift onto a wire rack using parchment sling. Cool completely before glazing (about 1 hour).
  9. Make glaze: In a small saucepan over medium heat, combine brown sugar, butter, and milk. Stir constantly until butter melts and mixture is smooth. Bring to a gentle simmer and cook 1 minute. Remove from heat and whisk in powdered sugar, vanilla, and salt until smooth. Let cool 2-3 minutes.
  10. Glaze the loaf: Pour glaze over cooled loaf, letting it drip down sides. Spread evenly with back of spoon if needed. Let glaze set at least 15 minutes before slicing.

Notes

Don’t overmix the batter; lumps are fine. Check oven temperature with an oven thermometer. Room temperature eggs prevent butter from seizing. The toothpick test can lie—also press gently on top; if it springs back, it’s done. Glaze only when loaf is completely cool. Flavors improve on day two.

Nutrition

Keywords: pumpkin loaf, brown sugar glaze, fall baking, pumpkin bread, easy pumpkin recipe

Find it online: https://emmastirs.com/perfect-iced-pumpkin-loaf-with-easy-brown-sugar-glaze/