Brown Sugar Pumpkin Bread

  • Author: Dana
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices 1x
Brown Sugar Pumpkin Bread


  • 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


  1.  Preheat oven to 350 F. Spray and line with parchment an 8 x 4 inch loaf pan. 
  2. In large bowl, mix dry ingredients: brown sugar, flour, baking soda and powder, salt and spices.
  3. In smaller bowl, whisk wet ingredients: pumpkin, melted coconut oil, maple syrup and non dairy cream or milk.
  4. 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.
  5. Pour batter into loaf pan and smooth top. Sprinkle with raw sugar (optional).
  6. 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. 
  7. 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.
  8. When cool, wrap well in plastic wrap. Store cake at room temperature for a few days or in freezer up to three months.


Adapted from Hell Yeah It’s Vegan Pumpkin Bread