1-Getting started: with this brown sugar pumpkin loaf is easier than you might think, and it all begins with a few simple steps. First, preheat your oven to 325°F for a glass pan or 350°F if you’re using metal, and grease your loaf pan with nonstick spray to ensure nothing sticks. This sets the stage for a smooth baking process that yields great results every time.

2-In a medium bowl, mix together the dry ingredients: 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons pumpkin pie spice. This blend creates the base that gives the loaf its light and fluffy texture. In another bowl, combine the wet ingredients: 1 cup packed light brown sugar, 1 (15 ounce) can pure pumpkin, 2 large eggs at room temperature, ½ cup vegetable oil, and ⅓ cup water, stirring until everything is well blended.

3-Now, add the dry mix to the wet one and stir just until combined don’t overdo it, as that keeps the loaf tender. Pour the batter into your prepared pan and bake for 1 hour to 1 hour 15 minutes, checking after 50 minutes with a toothpick for doneness. While it’s baking, whip up the glaze by whisking 1 tablespoon butter, ¼ cup light brown sugar, and 3 tablespoons milk in a saucepan until it boils for about 2 minutes.

4-Once the loaf is out and still warm, poke holes in the top and pour the glaze over it to let it soak in, then add ¼ cup chopped pecans if you like. Let it cool completely before slicing for the best taste and texture. For more ideas on fall baking, you might enjoy our carrot cake cheesecake bars recipe, which offers a similar cozy vibe.