Pumpkin Loaf with Cream Cheese Frosting Recipe

Introduction

This Perfect Pumpkin Loaf with Cream Cheese Frosting is the ultimate fall treat, combining moist, spiced pumpkin bread with a rich, tangy topping. For another seasonal favorite, try this Chocolate Chip Pumpkin Bread Recipe. It’s a simple, satisfying bake that fills your kitchen with wonderful autumn aromas and delivers classic comfort in every slice.

Ingredients

This Pumpkin Loaf with Cream Cheese Frosting fills your kitchen with warm autumn spices and delivers the perfect moist, tender crumb topped with a tangy, creamy frosting that beautifully complements the pumpkin flavor.

• 2 large eggs
• 1 cup pumpkin puree
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of ground cloves
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 tsp salt

For the Cream Cheese Frosting

• 180 grams (about 1 1/2 cups) powdered sugar
• 2 oz cream cheese, softened
• 1/2 tsp vanilla bean paste or vanilla extract
• 15-30 mL (1-2 tablespoons) milk

Timing

Prep Time	15 minutes
Cook Time	1 hour
Total Time	1 hour 15 minutes

Context: This Pumpkin Loaf with Cream Cheese Frosting recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.

Measure all your dry ingredients—flour, baking soda, salt, and spices—into a medium bowl and whisk to combine. This ensures even distribution and a uniform crumb in your finished Pumpkin Loaf with Cream Cheese Frosting.

Step 2 — Combine Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, oil, eggs, and both granulated and brown sugars until smooth and fully incorporated.

For best results, make sure your eggs are at room temperature to help them blend more easily into the batter.

Step 3 — Mix Dry into Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula just until no flour streaks remain. Do not overmix, as this can lead to a tough loaf.

If adding mix-ins like nuts or chocolate chips, fold them in gently at this stage.

Step 4 — Bake the Pumpkin Loaf

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 5 — Cool Completely

Let the Pumpkin Loaf cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper overhang to lift it out of the pan and let it cool completely on the rack.

Do not frost the loaf while it is still warm, as the Cream Cheese Frosting will melt and become runny.

Step 6 — Make the Cream Cheese Frosting

While the loaf cools, prepare the frosting. In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.

Gradually add powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable. If it seems too thick, you can add a teaspoon of milk to reach your desired consistency.

Step 7 — Frost and Serve

Once the Pumpkin Loaf is completely cool, spread the Cream Cheese Frosting evenly over the top using an offset spatula or knife.

For clean slices, chill the frosted loaf in the refrigerator for 15–20 minutes before cutting. Store any leftovers in an airtight container in the fridge.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	14g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Use whole wheat pastry flour instead of all-purpose for a fiber boost with a tender, nutty flavor.
• Greek Yogurt — Replace some oil or butter with plain Greek yogurt to add protein and reduce fat while keeping the loaf moist.
• Monk Fruit Sweetener — Swap granulated sugar for monk fruit sweetener to lower the carb content without sacrificing sweetness.
• Almond Flour — Use almond flour as a gluten-free, lower-carb alternative that adds a rich, slightly nutty taste.
• Coconut Oil — Substitute butter with coconut oil for a dairy-free version that imparts a subtle tropical note.
• Applesauce — Replace some of the oil with unsweetened applesauce to cut fat and add natural moisture and sweetness.
• Dairy-Free Cream Cheese — Opt for dairy-free cream cheese in the frosting to make this Pumpkin Loaf with Cream Cheese Frosting completely lactose-free.
• Reduced-Sodium Baking Powder — Choose a low-sodium baking powder to lower the overall sodium content without affecting rise.

Serving Suggestions

• Pair warm slices of this Pumpkin Loaf with Cream Cheese Frosting with a cup of hot coffee or spiced chai tea for a cozy breakfast or afternoon treat.
• Serve as a festive dessert during autumn holidays like Thanksgiving or Halloween, garnished with a sprinkle of cinnamon or chopped pecans.
• Transform it into an elegant brunch item by cutting into thin slices and arranging on a platter with fresh fruit like sliced apples or pears.
• Pack individual slices for picnics or lunchboxes—the cream cheese frosting holds up well and adds a delightful sweetness.
• For special occasions, drizzle with a thin caramel sauce or add a dollop of whipped cream alongside the frosting for extra indulgence.
• Serve slightly chilled during warmer months to contrast the spiced pumpkin flavor with a cool, creamy frosting texture.

Whether enjoyed fresh from the oven or as a make-ahead treat, this Pumpkin Loaf with Cream Cheese Frosting is versatile enough for any moment of the day.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie mix instead of pure pumpkin puree. Fix: Always check labels for 100% pumpkin to avoid added sugars and spices that throw off the recipe balance.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until the flour disappears to prevent developing gluten, which makes the loaf tough and dense.
• Mistake: Not properly cooling the Pumpkin Loaf before frosting. Fix: Let it cool completely on a wire rack so the Cream Cheese Frosting doesn’t melt and slide off.
• Mistake: Using cold cream cheese and butter for the frosting. Fix: Bring ingredients to room temperature for at least 30 minutes to achieve a perfectly smooth, lump-free frosting.
• Mistake: Opening the oven door frequently during baking. Fix: Resist the urge to peek, as sudden temperature drops can cause the loaf to sink in the middle.
• Mistake: Skipping the step of toasting spices like cinnamon and nutmeg. Fix: Gently toast whole or ground spices in a dry pan for 30-60 seconds to unlock their full, warm flavor.
• Mistake: Underbaking the loaf, leading to a gummy texture. Fix: Use a toothpick or cake tester; it should come out clean with just a few moist crumbs attached.
• Mistake: Adding too much liquid to the batter, making it soupy. Fix: Measure wet ingredients precisely and blot excess moisture from the pumpkin puree if it seems watery.
• Mistake: Storing the frosted Pumpkin Loaf with Cream Cheese Frosting at room temperature. Fix: Refrigerate it in an airtight container to keep the frosting food-safe and the loaf fresh.
• Mistake: Rushing the creaming step for the frosting. Fix: Beat the room-temperature cream cheese and butter together for a full 2-3 minutes until light and fluffy for the best texture.

Storing Tips

• Fridge: Store your Pumpkin Loaf with Cream Cheese Frosting in an airtight container in the refrigerator for up to 1 week.
• Freezer: For longer storage, wrap the unfrosted loaf tightly in plastic wrap and then in foil before freezing for up to 3 months. Freeze the cream cheese frosting separately in a sealed container.
• Reheat: Thaw the loaf overnight in the refrigerator. For a warm slice, reheat in a 300°F (150°C) oven until it reaches an internal temperature of at least 165°F (74°C), about 10-15 minutes.

Always ensure your Pumpkin Loaf with Cream Cheese Frosting is stored properly to maintain its moisture and flavor while following food safety guidelines.

Conclusion

This Pumpkin Loaf with Cream Cheese Frosting is the perfect treat for any fall gathering or cozy weekend baking session. I hope you love it as much as we do! Give it a try and let me know how it turns out in the comments. For another delicious pumpkin dessert, check out our Easy Pumpkin Pie Crumble Bars Recipe. Don’t forget to subscribe for more quick and tasty recipes!

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FAQs

Can I make this Pumpkin Loaf with Cream Cheese Frosting ahead of time?

Yes, you can bake the pumpkin loaf a day in advance. Store it unfrosted at room temperature, tightly wrapped. Frost with the cream cheese frosting just before serving for the best texture.

How should I store leftover Pumpkin Loaf with Cream Cheese Frosting?

Store any leftovers in an airtight container in the refrigerator due to the cream cheese frosting. This Pumpkin Loaf with Cream Cheese Frosting will stay fresh for up to 5 days when chilled properly.

Can I freeze the Pumpkin Loaf with Cream Cheese Frosting?

You can freeze the unfrosted pumpkin loaf for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature and frost before serving for optimal flavor.