Pumpkin Loaf with Frosting: The Ultimate Fall Delight!
A delicious and moist pumpkin loaf cake topped with creamy cream cheese frosting, perfect for fall and Thanksgiving celebrations.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hr 10 mins
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 ½ cups canned pumpkin puree (not pie filling)
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Pinch of cinnamon (optional)
Instructions
- In a bowl, whisk flour, baking soda, salt, and all the cozy fall spices.
- In another bowl, mix sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla.
- Gently mix wet into dry ingredients until just combined. Pour into a greased 9×5” loaf pan.
- Bake at 350°F for 55–65 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a rack.
- Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and cinnamon. Spread thick frosting over cooled loaf.
Notes
- Do not overmix the batter to ensure a fluffy loaf.
- Let the loaf cool completely before frosting for best results.
- This recipe can be made ahead of time and stored in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Protein: 4g