Save A moist, spiced loaf combining the flavors of fluffy pancakes, pumpkin, and a crunchy cinnamon sugar topping is perfect for breakfast or brunch. This delightful bread offers the comforting warmth of autumn spices and makes mornings extra special.
After experimenting with breakfast bakes last fall, this pumpkin pancake loaf quickly became a weekend favorite. It's a cozy treat my family looks forward to, especially with steaming mugs of coffee or cocoa.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Fine sea salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Pumpkin purée: 1 cup (not pumpkin pie filling)
- Large eggs: 2
- Whole milk: 1/2 cup
- Plain Greek yogurt: 1/2 cup
- Light brown sugar: 1/2 cup, packed
- Unsalted butter: 1/4 cup, melted and cooled
- Pure vanilla extract: 1 teaspoon
- Granulated sugar: 2 tablespoons (for topping)
- Ground cinnamon: 1 teaspoon (for topping)
- Unsalted butter: 1 tablespoon, melted (for topping)
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper, leaving some overhang.
- Mix dry ingredients:
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients:
- In a large bowl, whisk pumpkin purée, eggs, milk, Greek yogurt, brown sugar, melted butter, and vanilla until smooth.
- Combine wet and dry:
- Add dry mixture to wet ingredients. Fold gently until just combined; do not overmix.
- Add to pan:
- Pour batter into prepared loaf pan. Smooth the top.
- Prepare topping:
- Mix granulated sugar and cinnamon. Sprinkle evenly over loaf, then drizzle with melted butter.
- Bake:
- Bake 48–55 minutes, until toothpick comes out clean or with a few moist crumbs.
- Cool:
- Cool 10 minutes in pan. Use parchment to lift out, then transfer to wire rack to cool completely before slicing.
Save Our tradition is enjoying this loaf on crisp Saturday mornings, often with everyone gathered around the table, sharing stories and steaming slices fresh from the oven.
Serving Suggestions
Enjoy warm with a pat of butter or a drizzle of maple syrup. It pairs wonderfully with coffee, chai, or hot cocoa for the perfect autumn breakfast or snack.
Storage Tips
Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze slices individually for grab-and-go breakfasts all week.
Nutritional Information
Each serving contains approximately 240 calories, 7 g fat, 39 g carbohydrates, and 5 g protein.
Save This pumpkin pancake loaf is sure to bring cozy comfort to any breakfast or brunch gathering. Serve it warm from the oven for the best experience.
Recipe Questions & Answers
- → How do I achieve a moist loaf texture?
Ensure you use plain Greek yogurt and pumpkin purée, and avoid overmixing the batter after combining wet and dry ingredients.
- → Can I substitute Greek yogurt?
Yes, sour cream works as an alternative, yielding a similarly moist and tender crumb.
- → What spices complement pumpkin loaf?
Cinnamon, nutmeg, ginger, and cloves bring warmth and depth to the flavors.
- → How should I store the loaf?
Wrap tightly and keep at room temperature for two days, or refrigerate up to five days for freshness.
- → Can nuts be added for texture?
Absolutely! Stir in chopped pecans or walnuts before baking for extra crunch and flavor.
- → Is this suitable for vegetarians?
Yes, the ingredients are all vegetarian, and plant-based options can be swapped for dairy and eggs if preferred.