Introduction

This delicious Pumpkin Loaf recipe is moist, perfectly spiced and topped with decadent cream cheese frosting, making it the ultimate fall treat. The combination of warm pumpkin flavor and rich frosting creates an irresistible dessert that’s perfect for cozy gatherings. For another pumpkin dessert favorite, try the Pumpkin Cheesecake Heaven Bars Recipe.

Ingredients

This delicious pumpkin loaf recipe combines warm spices with rich pumpkin flavor, creating a moist, perfectly spiced bread that’s wonderfully complemented by decadent cream cheese frosting.

• 2 cups all-purpose flour (240 grams)
• 3/4 cup granulated sugar (150 grams)
• 1/2 cup dark brown sugar (100 grams)
• 2 tablespoons pumpkin pie spice
• 1 tablespoon baking powder (10 grams)
• 1/2 teaspoon fine sea salt
• 1 cup salted butter, room temperature (227 grams)
• 3 large eggs, room temperature
• 1 cup pumpkin puree (244 grams)
• 2 oz cream cheese, softened
• 1 1/2 cups powdered sugar, spooned and leveled (180 grams)
• 1/2 teaspoon vanilla bean paste
• 1-2 tablespoons milk (15-30 mL)

Timing

Context: This delicious Pumpkin Loaf recipe is ready in about 20% less time than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for this delicious Pumpkin Loaf recipe: pumpkin puree, flour, sugar, eggs, oil, and warm spices like cinnamon, nutmeg, and cloves. Measure accurately for consistent results.

Tip: Bring cold ingredients like eggs to room temperature for better mixing and a more uniform crumb.

Step 2 — Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, and all spices. This ensures the spices are evenly distributed throughout your perfectly spiced loaf.

Step 3 — Combine Wet Ingredients

In a large bowl, whisk pumpkin puree, oil, sugars, and eggs until smooth. The pumpkin provides natural moisture for a wonderfully moist texture.

Tip: Don’t overmix—just combine until no streaks remain.

Step 4 — Incorporate Dry into Wet

Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to avoid a tough loaf.

Step 5 — Prepare Pan and Bake

Pour batter into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for 60–70 minutes.

Tip: The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6 — Cool Completely

Let the pumpkin loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.

Important: Frosting a warm loaf will cause the decadent cream cheese frosting to melt and slide off.

Step 7 — Make Cream Cheese Frosting

Beat softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Adjust consistency with milk if needed.

Tip: Ensure both cream cheese and butter are at room temperature for lump-free frosting.

Step 8 — Frost the Loaf

Spread the decadent cream cheese frosting evenly over the completely cooled pumpkin loaf. Use an offset spatula for smooth application.

Step 9 — Slice and Serve

Slice your delicious Pumpkin Loaf with a sharp knife for clean cuts. Serve immediately or store covered in the refrigerator.

Storage tip: Refrigerate due to the cream cheese frosting. Bring to room temperature before serving for best texture.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Substitute all-purpose flour with whole wheat for added fiber and a nuttier flavor profile.
• Greek Yogurt — Replace oil with plain Greek yogurt to boost protein while maintaining moisture.
• Maple Syrup — Use pure maple syrup instead of refined sugar for a lower glycemic index and rich, caramel notes.
• Almond Flour — Swap regular flour with almond flour for a gluten-free, lower-carb option with a delicate nutty taste.
• Coconut Oil — Use coconut oil instead of butter for a dairy-free version that adds subtle tropical flavor.
• Applesauce — Replace some oil with unsweetened applesauce to reduce fat while keeping the loaf incredibly moist.
• Reduced-Sodium Spices — Make your own pumpkin spice blend to control sodium levels without sacrificing warmth.
• Coconut Cream Frosting — Use chilled coconut cream instead of cream cheese for a dairy-free frosting alternative.

Serving Suggestions

• Enjoy a warm slice with a cup of hot coffee or chai tea for a cozy morning treat.
• Pair with a scoop of vanilla ice cream for an indulgent dessert experience.
• Serve alongside afternoon tea or as part of a holiday brunch spread.
• Bring to potlucks or gatherings – this delicious Pumpkin Loaf recipe is moist, perfectly spiced and topped with decadent cream cheese frosting, making it a crowd-pleaser.
• Garnish with toasted pecans or walnuts for added crunch and visual appeal.
• Cut into thick slices and plate with fresh berries for a beautiful color contrast.

For special occasions, dust with cinnamon or create decorative swirls in the cream cheese frosting to elevate your presentation.

Common Mistakes to Avoid

• Mistake: Using the wrong type of pumpkin puree. Fix: Always use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Mistake: Overmixing the batter. Fix: Gently fold the wet and dry ingredients until just combined to prevent a tough, dense crumb.
• Mistake: Baking with cold ingredients. Fix: Bring eggs, milk, and pumpkin puree to room temperature for a more even mix and better rise.
• Mistake: Not properly measuring flour. Fix: Spoon flour into your measuring cup and level it off; scooping packs it down and leads to a dry loaf.
• Mistake: Frosting the loaf while it’s still warm. Fix: Let the pumpkin loaf cool completely so the decadent cream cheese frosting doesn’t melt and slide off.
• Mistake: Opening the oven door too early. Fix: Resist peeking for at least the first 40 minutes to avoid temperature drops that cause sinking.
• Mistake: Using old baking soda or powder. Fix: Check the expiration dates to ensure your leaveners are active for a perfectly spiced and moist texture.
• Mistake: Skipping the toothpick test. Fix: Insert a toothpick into the center; a few moist crumbs are ideal, but wet batter means it needs more time.
• Mistake: Rushing the cooling process. Fix: Let the loaf rest in the pan for 15-20 minutes before transferring to a wire rack to finish cooling.
• Mistake: Using softened, not room-temperature, cream cheese for frosting. Fix: Ensure cream cheese is truly at room temp for a lump-free, spreadable frosting.

Storing Tips

• Fridge: Store this delicious Pumpkin Loaf in an airtight container for up to 1 week. Refrigerate if frosted with cream cheese frosting.
• Freezer: Wrap the unfrosted loaf tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes until heated through to 165°F for food safety.

For best results, bring refrigerated slices to room temperature before serving to restore the moist texture of this perfectly spiced pumpkin loaf.

Conclusion

This delicious Pumpkin Loaf recipe delivers a moist, perfectly spiced cake with decadent cream cheese frosting that’s sure to become a fall favorite. Give it a try and share your results in the comments below! For more pumpkin desserts, check out This Pumpkin Roll is fall dessert perfection or these Adorable mini Pumpkin Bundt Cakes with cinnamon brown butter frosting.

Pumpkin Bread with Cream Cheese Frosting

Print Recipe

Pin Recipe

This delicious pumpkin loaf is moist, perfectly spiced, and topped with decadent cream cheese frosting, making it soft and flavorful with warm fall spices.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 60-65 minutes
• Total Time: 75-80 minutes
• Yield: 10 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (240 grams)
• 3/4 cup granulated sugar (150 grams)
• 1/2 cup dark brown sugar (100 grams)
• 2 tablespoons pumpkin pie spice
• 1 tablespoon baking powder (10 grams)
• 1/2 teaspoon fine sea salt
• 1 cup salted butter, room temperature (227 grams)
• 3 large eggs, room temperature
• 1 cup pumpkin puree (244 grams)
• 2 oz cream cheese, softened
• 1 1/2 cups powdered sugar, spooned and leveled (180 grams)
• 1/2 teaspoon vanilla bean paste
• 1–2 tablespoons milk (15–30 mL)

Instructions

1. Preheat oven and prepare a 9×5 inch loaf pan by greasing or lining it.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, and salt until well combined.
3. In another bowl, beat the butter until creamy. Add eggs one at a time, mixing well after each addition.
4. Mix in the pumpkin puree until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
6. Pour the batter evenly into the prepared loaf pan.
7. Bake at 350°F (175°C) for 60-65 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the pumpkin bread to cool completely in the pan on a wire rack.
9. For the frosting, beat the softened cream cheese and butter together until smooth.
10. Add powdered sugar, vanilla bean paste, and milk, then whip until light and fluffy.
11. Spread the cream cheese frosting evenly over the cooled pumpkin bread before serving.

Notes

Be careful not to overmix the batter to keep the loaf light and fluffy. The bread stays moist for several days and is perfect for breakfast or dessert.

Nutrition

• Calories: 320
• Sugar: 28g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

FAQs

Can I make this delicious Pumpkin Loaf recipe without the cream cheese frosting?

Yes, you can omit the cream cheese frosting. The loaf itself is moist and perfectly spiced, so it’s still wonderful on its own.

How should I store this Pumpkin Loaf to keep it moist?

Store the loaf in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week to maintain its delicious, moist texture.