Pin it A moist, spiced loaf combining the flavors of fluffy pancakes, pumpkin, and a crunchy cinnamon sugar topping is perfect for breakfast or brunch.
I made this pancake loaf for a family brunch last autumn, and it quickly disappeared from the table. Everyone loved the blend of pancake texture with real pumpkin and cinnamon sugar on top.
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 (not pumpkin pie filling): 1 cup
- Eggs: 2 large
- Whole milk: 1/2 cup
- Plain Greek yogurt: 1/2 cup
- Light brown sugar, packed: 1/2 cup
- Unsalted butter, melted and cooled: 1/4 cup
- Pure vanilla extract: 1 teaspoon
- Granulated sugar (for topping): 2 tablespoons
- Ground cinnamon (for topping): 1 teaspoon
- Unsalted butter, melted (for topping): 1 tablespoon
Instructions
- Prepare pan:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper, leaving some overhang for easy removal.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Blend wet ingredients:
- In a large bowl, whisk the pumpkin purée, eggs, milk, Greek yogurt, brown sugar, melted butter, and vanilla until smooth and well combined.
- Combine mixtures:
- Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no dry spots remain. Do not overmix.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Top with cinnamon sugar:
- In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle evenly over the loaf, then drizzle with the melted butter.
- Bake loaf:
- Bake for 48–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve:
- Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it out. Transfer to a wire rack to cool completely before slicing.
Pin it This loaf recipe is one our family asks for every fall. We love slicing and sharing it on chilly weekends with mugs of cocoa.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, spatula, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), eggs, dairy (milk, butter, Greek yogurt). Check labels and substitute with plant-based if needed.
Nutritional Information
Per serving: Calories 240, Total Fat 7 g, Carbohydrates 39 g, Protein 5 g.
Pin it Slice thick for a hearty breakfast, and enjoy with a drizzle of maple syrup. This loaf brings comfort to any morning.
Common Questions
- → Can I use pumpkin pie filling instead of pure pumpkin purée?
It's best to use pure pumpkin purée, as pumpkin pie filling contains added sugars and spices that may affect texture and taste.
- → Is Greek yogurt required or can I substitute?
You can substitute Greek yogurt with sour cream or a plain plant-based yogurt if you wish.
- → How do I know when the loaf is baked through?
Check for doneness with a toothpick; it should come out clean or with a few moist crumbs from the loaf center.
- → How should I store the loaf to keep it moist?
Wrap the loaf tightly and store at room temperature for two days or refrigerate up to five days for freshness.
- → Can I add nuts or other mix-ins?
Yes, you can stir in chopped pecans or walnuts to add crunch and extra flavor as desired.
- → What's the best way to serve this loaf?
Serve warm with a pat of butter or a drizzle of maple syrup for added richness.