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Pumpkin Loaf Cake with Cream Cheese Frosting

This delightful autumn dessert features a moist, perfectly spiced pumpkin cake that’s generously topped with luscious cream cheese frosting. Perfect for cozy gatherings or as a sweet treat any time of year. Try our easy-to-follow recipe for a delicious Pumpkin Loaf Cake with Cream Cheese Frosting that won’t disappoint.

Welcome to the delightful world of autumn baking! As the leaves change colors and the air turns crisp, there’s nothing quite like the comforting aroma of spices filling your kitchen. This season, we’re bringing you a mouthwatering treat that captures the essence of fall: Pumpkin Loaf Cake with Cream Cheese Frosting.

I love anything, pumpkin! I probably have at least 10 recipes for pumpkin on our website, and each year, the number of pumpkin posts increases!

I love that pumpkin puree lends itself to a great variety of spices, so you can experiment on many flavor combinations! That is the case with this delicious Pumpkin Loaf Cake with Cream Cheese Frosting!

We have combined two of my favorite spices – cinnamon and nutmeg – in this yummy dessert! Of course, you don’t have to limit yourself to just 2 spices. You can also add some cloves, ginger, allspice, and even some cardamom to the mix if you like.

I recently baked this cake twice in a row and shared it with my churchmates. Those who tried it absolutely loved it. I came back home empty-handed, which is a testament to how yummy this cake is!

Why You’ll love this recipe!

You’ll adore our Pumpkin Loaf Cake with Cream Cheese Frosting for its irresistible blend of moist, spiced pumpkin cake and rich, creamy frosting. This recipe captures the essence of fall, making it perfect for seasonal celebrations and a cozy treat year-round. Plus, it’s easy to make, ensuring that you can savor the flavors of autumn with minimal effort.

Ingredients

  • 1 ½ cups flour – the base of the cake, providing structure and volume.
  • 1 tsp baking powder – a leavening agent that helps the cake rise and become light and fluffy.
  • 1/2 tsp salt – enhances the overall flavor profile of the cake by balancing sweetness.
  • 1 tsp ground cinnamon – a warm spice that infuses the cake with a comforting, fall-inspired aroma and taste.
  • 1 tsp ground nutmeg – another warming spice that complements the pumpkin’s flavor and adds depth to the cake.
  • 2 eggs, room temperature – binding agents that help hold the cake together and provide moisture.
  • 1 ½ cups granulated sugar – sweetens the cake, balancing the earthy pumpkin flavors.
  • 1 cup pumpkin puree – adds the distinct, earthy flavor and moisture that defines this cake.
  • 1/2 cup oil – provides moisture, keeping the cake soft and tender.
  • 8 ounces cream cheese, softened – the primary ingredient for the frosting, lending a rich and creamy texture.
  • 2 cups of powdered sugar, or to taste – sweetens and thickens the frosting for a smooth, sweet topping.
  • 1/4 cup butter, softened – adds richness and enhances the cream cheese frosting’s flavor.
  • 1 tsp of vanilla extract – provides a touch of aromatic sweetness to the cream cheese frosting, enhancing its overall flavor.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with a strip of parchment paper to ensure the pumpkin loaf doesn’t stick.

In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. These spices will infuse your loaf with that classic fall flavor.

In another bowl, beat the eggs and sugar together until the mixture is light and fluffy. Add the pumpkin puree and vegetable oil, mixing until well combined.

Gently fold the dry ingredients into the wet mixture until you have a smooth batter. Be careful not to overmix; we want a tender, moist loaf, not a tough one.

Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow the pumpkin loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

While your loaf is cooling, whip up a delectable cream cheese frosting. Combine 8 ounces of softened cream cheese, 1/4 cup of softened butter, 2 cups of powdered sugar, and 1 tsp of vanilla extract. Beat until smooth and creamy. Once the loaf has cooled, spread this luscious frosting on top.

Tips and Tricks for Success

  • Make sure your ingredients are at room temperature for a consistent batter.
  • Don’t overmix the batter; just mix until the ingredients are combined.
  • For an extra touch, add chopped nuts or chocolate chips to your batter before baking.
  • Ensure your loaf is completely cooled before frosting to prevent the frosting from melting.

FAQs (Frequently Asked Questions)

Can I use fresh pumpkin instead of pumpkin puree? Yes, you can use fresh pumpkin puree. Simply roast or boil pumpkin pieces until soft, then blend them into a smooth puree.

Can I substitute the vegetable oil with something healthier? Certainly! You can use applesauce, Greek yogurt, or mashed bananas for a healthier twist.

How should I store the pumpkin loaf cake? Store your cake in an airtight container in the refrigerator. It can last up to 5-7 days. Just remember to allow it to come to room temperature before serving.

Can I make this cake gluten-free? Yes, you can use a gluten-free flour blend in place of regular flour.

What spices can I add for extra flavor? Get creative! Cloves, ginger, or allspice can enhance the fall spices in your loaf.

Can I freeze the pumpkin loaf for later? Absolutely. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before serving.

As the leaves outside start to turn, bring the flavors of fall into your home with this Pumpkin Loaf Cake with Cream Cheese Frosting. With warm, aromatic spices and a creamy topping, this dessert is a seasonal delight that’s perfect for any occasion. Whether you’re enjoying it with a cup of hot tea or sharing it with friends and family, this pumpkin loaf will surely become a beloved treat in your fall baking repertoire. So, preheat your oven, gather your ingredients, and savor the cozy tastes of autumn. Happy baking!

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Pumpkin Loaf Cake with Cream Cheese Frosting

Manila Spoon
This delightful autumn dessert features a moist, perfectly spiced pumpkin cake that’s generously topped with luscious cream cheese frosting. Perfect for cozy gatherings or as a sweet treat any time of year. Try our easy-to-follow recipe for a delicious Pumpkin Loaf Cake with Cream Cheese Frosting that won’t disappoint.
5 from 12 votes
Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 387 kcal

Ingredients
 

For the Cake

  • 1 ½ cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 eggs, room temperature
  • 1 ½ cups granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup oil

For the Frosting

  • 8 ounces cream cheese, softened
  • 2 cups of powdered sugar, or to taste
  • 1/4 cup butter softened
  • 1 tsp of vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with a strip of parchment paper to ensure the pumpkin loaf doesn’t stick.
  • In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. These spices will infuse your loaf with that classic fall flavor.
  • In another bowl, beat the eggs and sugar together until the mixture is light and fluffy. Add the pumpkin puree and vegetable oil, mixing until well combined.
  • Gently fold the dry ingredients into the wet mixture until you have a smooth batter. Be careful not to overmix; we want a tender, moist loaf, not a tough one.
  • Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the pumpkin loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • While your loaf is cooling, whip up a delectable cream cheese frosting. Combine 8 ounces of softened cream cheese, 1/4 cup of softened butter, 2 cups of powdered sugar, and 1 tsp of vanilla extract. Beat until smooth and creamy. Once the loaf has cooled, spread this luscious frosting on top.

Notes

TIPS & TRICKS
Make sure your ingredients are at room temperature for a consistent batter.
Don’t overmix the batter; just mix until the ingredients are combined.
For an extra touch, add chopped nuts or chocolate chips to your batter before baking.
Ensure your loaf is completely cooled before frosting to prevent the frosting from melting.

Nutrition

Calories: 387kcalCarbohydrates: 60gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 40mgSodium: 308mgPotassium: 125mgFiber: 1gSugar: 46gVitamin A: 3346IUVitamin C: 1mgCalcium: 101mgIron: 1mg
Keyword Best Pumpkin Cake Frosting Ideas, Cream Cheese Frosting for Pumpkin Cake, Homemade Pumpkin Loaf Cake, Moist Pumpkin Loaf Cake Recipe, piced Pumpkin Cake Recipe, pumpkin loaf cake with cream cheese frosting
Tried this recipe?Let us know how it was!

Last updated on August 21st, 2024 at 12:03 pm

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5 from 12 votes (12 ratings without comment)

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