Pumpkin Loaf with Cream Cheese Frosting
An amazing pumpkin loaf with cream cheese frosting. This is a great pumpkin dessert. It is sweet and spicy, moist and tender. The tangy frosting compliments the pumpkin loaf perfectly.
Servings 1 5 by 9 loaf
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.