Amazing Pumpkin Loaf with Cream Cheese Frosting
Well I am back with another great pumpkin recipe! I have been so obsessed with pumpkin this year and that means its your gain! More amazing free pumpkin recipes for you to enjoy! Today, I am sharing an amazing recipe for a pumpkin loaf with cream cheese frosting!
What is your favorite pumpkin recipe? I have a ton of amazing pumpkin recipes here on the website. Check them out below!
More Pumpkin Recipes
The textures of the moist and tender cake with the creamy frosting is the ultimate treat. The pumpkin spice cake with the tangy frosting are just the right fall flavors.
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Get my pumpkin loaf with cream cheese frosting recipe below!
Pumpkin Loaf with Cream Cheese Frosting
Equipment
- wire rack
- 9 by 5 loaf pan
- stand mixer or bowl and whisk
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice If you do not have pumpkin pie spice you can use 1/4 teaspoon of each, nutmeg, cloves, all spice, and cinnamon for 1 teaspoon of seasoning. You can also add 1/4 teaspoon ground ginger.
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 3/4 cup light brown sugar
- 2 large eggs
- 1 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
Cream Cheese Frosting Get the recipe here
- 8 oz softened cream cheese
- 4 oz softened butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream
Instructions
- Preheat your oven to 350 degrees F. You can use a electric mixer, stand mixer or an electric hand mixer to make this pumpkin loaf. I prefer to do this by hand with a whisk and rubber spatula.
- In a medium mixing bowl gather your dry ingredients. Add your flour, baking soda, salt, and cinnamon and pumpkin pie spice.
- In a large mixing bowl, mix together the wet ingredients. Add your sugar and oil. Whisk together until creamed together.
- Add your eggs, one at a time.
- Add your canned pumpkin puree (not pumpkin pie filling) and vanilla.
- Whisk together until all is mixture combined well.
- Now add your dry ingredients into the wet ingredients and stir together until combined. I use a rubber spatula to mix the dry ingredients in. I find a whisk is harder to do.
- Butter and flour or line a 5 by 9 loaf pan. You can use parchment paper to line the loaf pan.
- Pour the pumpkin batter into the pan and smooth out.
- Bake in the oven for 55-65 minutes.
- Remove from the oven and let it cool completely before topping with the pumpkin frosting. I like to cool on a cooling rack for about 30 minutes and then carefully remove the bread from the pan and finish cooling. You can also put it in the fridge to cool faster or freeze it for later use!
- While you are waiting for it to cool you can make the cream cheese frosting. Click here to get my cream cheese frosting.
- Store this pumpkin loaf in an airtight container in the fridge. I have stored mine on the counter at room temperature as well but it is recommended to store in the fridge.
This moist pumpkin bread with cream cheese frosting is the ultimate fall treat. Cut yourself a slice and enjoy!
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Get this pumpkin loaf recipe and more amazing pumpkin recipes below!
BLOGGER’S BEST PUMPKIN RECIPES
Pumpkin Loaf With Cream Cheese Frosting | Twelve on Main
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This looks so good! The combination of the sweet bread with that creamy frosting! Yum!