This pumpkin loaf with cream cheese frosting is deliciously soft and moist. It is flavored with warm spices; a perfect fall treat.
Previously, I’ve shared my moist pumpkin bread with chocolate chips. Today I share my pumpkin cake loaf with my delicious cream cheese frosting.
I use my cream cheese frosting in my mini carrot cake as well.
Let’s see all the ingredients I use in my pumpkin loaf and cream cheese frosting.
Ingredients you’ll need
- All purpose flour-It gives structure.
- Baking soda-It works as a leavener, makes the cake rise.
- Cinnamon, ginger, cloves, allspice and nutmeg– These spices are simply perfect with pumpkin.
- Salt-It brings the flavors out but you can omit it if you don’t use salt.
- Eggs-They give structure.
- Sugar–I use a combination of granulated sugar and brown sugar for the cake. If you don’t have brown sugar but molasses, you can easily make your homemade brown sugar. I use powdered sugar for the frosting.
- Unsalted butter-I use melted butter for the cake and softened butter for the frosting.
- Pumpkin puree-I use pure pumpkin puree.
- Cream cheese-I use block style for the frosting.
- Vanilla– I use pure vanilla extract for the frosting.
Step by step instructions
First I place the flour, cinnamon, ginger, cloves, allspice, nutmeg, baking soda and salt in a large bowl and stir with a whisk. I set aside.
Then I whisk the eggs, granulated sugar and brown sugar in a medium bowl until just combined.
Next, I add the melted butter and pumpkin puree and stir with a whisk.
I pour the wet ingredients over the dry ingredients. First I stir with a whisk and then continue with a spoon/spatula.
I place the batter into a parchment paper lined loaf pan and bake for 55 minutes or until the toothpick comes out clean.
While the cake is baking, I start making the cream cheese frosting.
You can use a handheld mixer or a stand mixer.
First I beat the butter until creamy.
Then I add the powdered sugar and mix at low speed until combined. Once mixed I add in the vanilla extract and mix for a few seconds.
Next, I add the room-temperature cream cheese and stir for just a few seconds until combined.
I keep the frosting in the fridge until ready to use.
Once I remove the cake from the oven, I let the cake cool in the pan for 40 minutes.
Before I frost the cake, I let the cake cool completely.
I cover the top of the cake with frosting. Then I slice and enjoy my pumpkin loaf with cream cheese frosting on top.
I hope you enjoy this recipe too!
If not frosted, you can keep the cake in an airtight container at room temperature for up to 2 days.
You can store the cake with frosting in an airtight container in the fridge for up to 5 days and in the freezer for up to 2 months. Let it thaw in the fridge overnight.
Other Recipes You May Enjoy!
- Pumpkin Spice Cookies
- Pumpkin Banana Muffins
- Pumpkin Chocolate Chip Bread
- Pumpkin Swirl Cheesecake Bars
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Pumpkin Loaf with Cream Cheese Frosting
Ingredients
Pumpkin Loaf Cake Batter
- 230 grams (1 and ⅔ cups) all-purpose flour (dip and sweep)*
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoons ground allspice
- ½ teaspoon salt (optional)
- 2 large eggs, room temperature
- 110 grams (½ cup) light brown sugar
- 105 grams (½ cup) granulated sugar
- 115 grams (½ cup) unsalted butter, melted**
- 340 grams (1 and ½ cups) pure pumpkin puree
Cream Cheese Frosting
- 42 grams (3 tablespoons) unsalted butter, room temperature
- 75 grams (½ cup and 1 tablespoon /2.6 oz) powdered sugar
- ½ teaspoon vanilla extract
- 113 grams (4 oz) cream cheese, block style, room temperature
Instructions
- Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Mix the flour, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and salt(optional) in a large bowl. Set aside.
- Place the eggs, brown sugar and granulated sugar in a medium bowl and whisk until just combined.
- Add the melted butter and stir. Mix in the pumpkin puree.
- Pour the wet ingredients over the dry ingredients and stir. You can start to stir with a whisk and then continue with a spoon/spatula.
- Place the mixture into the loaf pan. Bake for almost 55 minutes or until a toothpick that is inserted into the middle comes out clean with a few moist crumbs. Once the cake is baked let it cool in the pan for 40 minutes and then remove from the pan and let it cool completely on a wire rack.
Cream Cheese Frosting
- While the cake loaf is baking, you can prepare the frosting. You can use a handheld mixer or a stand mixer with whisk attachment. Beat butter at medium speed until creamy for 1 minute.
- Mix in the powdered sugar first at low speed for 30-40 seconds to avoid sugar going all over the place and then continue to beat at medium-high speed for almost a minute until combined well. Add the vanilla extract and stir until just combined.
- Add in the cream cheese and stir at medium-high speed for 15-20 seconds until just combined. Don't over mix it so the frosting won't be runny. Keep it in the fridge until ready to use.
Assemble
- Spread the cream cheese frosting over completely cooled pumpkin loaf cake. Keep in the fridge and slice when ready to serve.
Notes
You can store the cake with frosting in an airtight container in the fridge for up to 5 days and in the freezer for up to 2 months. Let it thaw in the fridge overnight.
Katie
I’ve made this recipe so many times and it always turns out perfectly. Super moist, lovely balance of sweet and spice. I’ve tried most of the loaf cake recipes on the site and this is my favourite of them all.
Meymi
Hi Katie, I’m thrilled to hear you love this recipe so much! Thank you for your comment!