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Pumpkin Loaf with Cream Cheese Frosting

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★★★★

4 from 1 reviews

A soft, perfectly spiced pumpkin loaf topped with a smooth cream cheese frosting that drips slightly over the edges for a delightful finish.

Ingredients

Scale
  • 2 large eggs
  • 1 cup pumpkin puree
  • 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
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a large bowl, whisk together eggs one at a time, mixing 30-60 seconds between each. Scrape bowl edges as needed.
  3. Add pumpkin puree and mix until batter is smooth and combined.
  4. Mix flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a separate bowl.
  5. Add dry ingredients to wet mixture along with granulated sugar and oil; fold gently until just combined.
  6. Pour batter into prepared loaf pan and bake for about 60 minutes until a toothpick inserted comes out with moist crumbs but no raw batter.
  7. Allow the loaf to cool completely in the pan on a wire rack before frosting.
  8. For the frosting, microwave softened cream cheese for 5-10 seconds to soften further if needed.
  9. Mix cream cheese with powdered sugar and vanilla bean paste; add milk one tablespoon at a time until frosting reaches a drizzling consistency.
  10. Drizzle the frosting over the cooled pumpkin loaf, allowing it to drip halfway down the sides.

Notes

1. Ensure the pumpkin puree is well drained if using homemade to avoid excess moisture. 2. Use room temperature ingredients for best texture. 3. The frosting should be runny enough to drip but thick enough to hold on top.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-loaf-cream-cheese-frosting/