Pumpkin Loaf with Cream Cheese Frosting
This pumpkin loaf with cream cheese frosting is deliciously soft and moist! It is perfectly spiced with Fall flavors.
Servings: 10 slices
Calories: 348kcal
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 either use allspice or cloves for a less distinctive flavor or use ⅛ teaspoon each.
**When I use melted butter in a recipe, I always halfway melt the butter. Once halfway melted, I remove the pan from the heat and stir. So the butter cools fast.
How to store: 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.
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.
Nutrition
Calories: 348kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 327mg | Potassium: 163mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5745IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg