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Easy One-Bowl Pumpkin Loaf with Brown Sugar Glaze

easy one-bowl pumpkin loaf - featured image
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A moist, dense pumpkin loaf made in a single bowl for easy cleanup, topped with a rich brown sugar glaze. Perfect for cozy autumn mornings or quick desserts.

Ingredients

Scale
  • 1 cup pure pumpkin puree
  • 1 cup packed light or dark brown sugar
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • pinch of cloves
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • For the Glaze: ½ cup powdered sugar
  • For the Glaze: 2-3 tablespoons milk or cream
  • For the Glaze: ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for 30 seconds.
  3. Add pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla extract to the dry ingredients. Whisk until smooth and uniform, about 1-2 minutes. Do not overmix.
  4. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Set aside.
  5. Pour batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes. If the top browns too quickly around the 40-minute mark, tent with aluminum foil.
  7. Test for doneness with a toothpick; it should come out clean or with moist crumbs. The loaf should spring back when touched.
  8. Cool in the pan for 10 minutes, then lift out using the parchment overhang. Cool completely on a wire rack for at least 30 minutes.
  9. Drizzle the glaze over the completely cooled loaf before serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Ensure eggs are room temperature for better emulsification. Do not overmix the batter to avoid a tough texture. Cool the loaf completely before glazing to prevent the glaze from melting. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, one-bowl recipe, pumpkin loaf, brown sugar glaze, fall baking, easy dessert, gluten-free option

Find it online: https://merrymorsel.com/easy-one-bowl-pumpkin-loaf-with-brown-sugar-glaze/