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Celebrate all things autumn with this easy brown sugar pumpkin bread.

I am happily returning to this blog with a simplified version of Pumpkin Chocolate Ribbon Cake.

Use fresh ingredients:

Smell your spices. If they don’t smell fresh, your cake won’t taste fresh either.
Check expiration dates on your baking soda and baking powder, so your cake puffs up nicely in the oven.

Double your fun:

You won’t need a mixer for this easy cake, so why not double the recipe? Enjoy a loaf now and freeze the other loaf for another treat – like Halloween!

Brown Sugar Pumpkin Bread with Raw Sugar topping

Variations:

Sub 2 teaspoons pumpkin pie spice instead of spices listed below.
Don’t like pumpkin? Use applesauce for an applesauce spice cake.
For an upside down apple cake version: peel, core and thinly slice a granny smith or jonagold apple. Toss with 1/4 tsp cinnamon and a tablespoon of brown sugar, then fan slices at the bottom of your cake pan (lined with parchment) before covering with batter. When cake is cool, flip over and revel in the beauty of your upside down apple brown sugar cake!
For a larger cake, double recipe and bake in a 9-inch round or springform cake pan.

Use applesauce instead of pumpkin and apples on the bottom for a delicious, show stopping Brown Sugar Double Apple Bread.

More of my favorite cakes here:

Fall’s the right time to make this delicious brown sugar pumpkin bread. Pin and Dig in!

Brown Sugar Pumpkin Bread

Author: Dana
Prep Time: 30
Cook Time: 60
Total Time: 1 hour 30 minutes
Yield: 12 slices 1x

Ingredients

1 cup brown sugar (198 gm)
1 3/4 cup all purpose flour (227.5 gm)
1 t baking soda
1/2 t baking powder
1/2 t kosher salt (4 gm)
1/2 t ground cinnamon (2 gm)
1/2 t ground nutmeg (2 gm)
1/2 t ground allspice (2 gm)
1/4 t ground cloves
1 cup pumpkin puree (not pumpkin pie filling) (250 gm)
1/2 cup coconut oil, melted (120 ml/4 oz)
3 T pure maple syrup (60 ml)
3 T coconut cream or full fat non-dairy milk of choice (60 ml)
- Optional: 2 T raw sugar (for topping)
- Mix in ideas: 1/2 cup toasted, chopped pecans
- 1 cup semi-sweet or non-dairy chocolate chips

Instructions

Preheat oven to 350 F. Spray and line with parchment an 8 x 4 inch loaf pan.
In large bowl, mix dry ingredients: brown sugar, flour, baking soda and powder, salt and spices.
In smaller bowl, whisk wet ingredients: pumpkin, melted coconut oil, maple syrup and non dairy cream or milk.
Gently add wet ingredients to dry. Mix lightly just until last of flour bits disappear. Batter will be thick. Fold in optional ingredients, if desired.
Pour batter into loaf pan and smooth top. Sprinkle with raw sugar (optional).
Bake 50-60+ minutes, until toothpick inserted in center comes out clean. After 40 minutes, if cake gets too brown, tent with foil until done.
Remove from oven and let cool five minutes. Lift cake out of pan by parchment edges and cool on a rack until ready to eat.
When cool, wrap well in plastic wrap. Store cake at room temperature for a few days or in freezer up to three months.

Notes

Adapted from Hell Yeah It’s Vegan Pumpkin Bread