Spiced Pumpkin Loaf with a Nutty Mascarpone & Brown Butter Frosting

If you’re looking for a fall recipe that’s not too sweet but still feels indulgent, this pumpkin loaf might be your new go-to. It’s packed with the cozy spices we all crave—pumpkin pie spice, cardamom, and a hint of lemon zest—but with a few twists that make it stand out.

I recently learned from a chef that swapping one regular egg for a duck egg in cakes or cupcakes adds incredible richness, and he wasn’t wrong. But don’t worry—if you only have regular eggs, the recipe still works perfectly.

Now, let’s talk about brown butter. If you haven’t made it before, it’s a total game changer. You simply melt butter over medium heat until it starts to foam and turn golden brown, releasing a nutty aroma. Keep an eye on it, though—it can go from browned to burnt quickly. That nutty flavor pairs beautifully with mascarpone in the frosting, adding depth without being too sweet. The key is to make the brown butter ahead of time, so it’s solid before mixing into the frosting.

The nut crumble topping, made with pecans, pumpkin seeds, and maple syrup, adds a satisfying crunch that balances the creamy frosting. It’s a mix of textures and flavors that feels fancy but is simple enough for a weekend baking project. This pumpkin loaf is a great way to welcome cooler weather and embrace all things pumpkin spice. Plus, it’s just as good for breakfast as it is for dessert.

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spiced pumpkin loaf with a nutty mascarpone & brown butter frosting

makes 1 loaf

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INGREDIENTS

Loaf:

• ¾ cup pumpkin puree

• ¼ cup melted ghee, coconut oil or butter

• ⅓ cup coconut sugar

• ¼ cup maple syrup

• 1 egg, room temperature

• 1 duck egg (sub for regular egg), room temperature

• 2 teaspoon vanilla extract

• 2 teaspoon pumpkin pie spice

• 1/2 tsp cardamom

• Zest of 1 lemon

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• 1 cup almond flour

• ½ cup tapioca flour

Nut Crumble

• 1/3 cup pumpkin seeds

• 1/3 cup pecans, chopped

• 1 tablespoon maple syrup

• 1 tablespoon melted coconut oil

• 1 tablespoon pumpkin pie spice

Mascarpone & Brown Butter Frosting

• 1/4 cup brown butter (see note above)

• 3/4 cup mascarpone cream

• 1 teaspoon vanilla extract

• 1 tablespoon maple syrup

• Zest of one lemon

INSTRUCTIONS

1. Preheat your oven to 175C (350°F). Line a loaf pan with parchment paper making sure to leave some parchment hanging off the edges to make it easier to lift the loaf out

2. In a large bowl or in a bowl of a stand mixer, whisk together the pumpkin puree, melted ghee (or your choice of fat), coconut sugar, maple syrup, eggs, vanilla extract, lemon zest, pumpkin pie spice, and cardamom until smooth.

3. In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and sea salt.

4. Slowly fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.

5. Pour the batter into the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean. Let the loaf cool completely before frosting.

6. In a small bowl, combine the pumpkin seeds, chopped pecans, maple syrup, coconut oil, and pumpkin pie spice. Spread evenly on a baking tray lined with parchment paper and bake for 10 - 12 minutes or until it is nice and golden brown. Take out of the oven and let cool completely without touching it.

7. While you are waiting for your loaf and nut crumble to cool, you can make the frosting. In a bowl of a stand mixer, add in the brown butter and whip until it is fluffy and light in colour. Next add the mascarpone cream, vanilla extract, maple syrup, and lemon zest and combined but be careful not to over mix.

8. To assemble the loaf, spread the frostingg evenly over the top. Sprinkle the nut crumble topping over the frosted loaf and enjoy!