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Nothing says autumn quite like this cozy pumpkin loaf covered in dreamy cream cheese frosting. You get a soft, spiced bread plus that super creamy topping. It's easy to throw together and you’ll taste cinnamon, ginger, and nutmeg in every bite. Thanks to pumpkin puree, it’s extra soft — snack on it in the morning, share at brunch, or enjoy a sweet slice later.
INGREDIENTS- Milk: 1–3 teaspoons, makes the frosting as thick or thin as you want.
- Powdered sugar: 1 cup to give the frosting its sweetness and thickness.
- Vanilla extract: 1 teaspoon for a boost of flavor in the frosting.
- Unsalted butter: 4 tablespoons, softened, gives the frosting that rich taste.
- Cream cheese: 4 ounces, softened, what makes the frosting so creamy.
- Vanilla extract: 2 teaspoons, brings out the flavor.
- Pumpkin puree: 1 1/4 cups, adds that classic pumpkin flavor and keeps things moist.
- Eggs: 2 large, hold everything together and make the loaf fluffy.
- Light brown sugar: 1/2 cup, helps the loaf stay moist and adds a hint of richness.
- Granulated sugar: 3/4 cup, sweetens up the loaf.
- Canola oil: 1/2 cup, keeps the texture nice and tender.
- Salt: 1/2 teaspoon, balances out the sweetness.
- Ground nutmeg: 1/2 teaspoon for an extra cozy aroma.
- Ground ginger: 1 teaspoon for a little zing.
- Ground cinnamon: 2 teaspoons for plenty of spicy warmth.
- Baking soda: 1 teaspoon, helps your loaf rise up fluffy.
- All-purpose flour: 2 cups, the base that holds this whole loaf together.
- Step 7:
- Spoon that cream cheese frosting over your cooled loaf, cut it up, and dig in.
- Step 6:
- Now whip together cream cheese, butter, vanilla, powdered sugar, and a splash of milk until it's smooth and spreadable.
- Step 5:
- Bake about 55–65 minutes. Check with a toothpick—if it comes out clean, you're good! Let it cool down completely before you frost it.
- Step 4:
- Carefully blend your dry mix into the wet mix just until you don't see any dry spots. Pour it into your lined pan.
- Step 3:
- Grab a new bowl and whisk together canola oil, both sugars, pumpkin puree, eggs, and some vanilla until nice and smooth.
- Step 2:
- Toss flour, baking soda, cinnamon, ginger, nutmeg, and salt into a bowl and stir them up.
- Step 1:
- Start by switching the oven to 350°F. Line a 9x5 pan with parchment paper so nothing sticks.
- If you're not going to eat it all right away, freeze the loaf (without frosting) for up to two months. Add the cream cheese topping whenever you’re ready for it.
- Slice and enjoy chilled right from the fridge, or let it come to room temp for an even softer bite.
- Pop leftovers in a tight container in the fridge and they'll last up to four days.
- If you want bolder flavor, grate your own nutmeg right before you add it in.
- Add more or less milk when mixing up that frosting until it’s the way you like it.
Tips from Well-Known Chefs
- Chef Laura likes to toast the spices before adding them to bring out a deeper flavor in your loaf.
This loaf is super moist and packed with warming spices—it’s honestly tough to stop at one slice. That creamy frosting on top is zippy and just sweet enough. Makes any fall day better, trust me.
The Benefits of Pumpkin in BakingPumpkin puree means your baked goods turn out extra soft and lightly sweet. Plus, it’s full of vitamins and fiber, so you’re getting more than just dessert!
FAQsCan I use fresh pumpkin instead of canned?
Sure, just cook and mash your pumpkin well—aim for the same thickness as the canned stuff.
Can I add nuts to the batter?
Absolutely, go for chopped pecans or walnuts if you want a crunchy bite.
Can this recipe be made gluten-free?
Yep! Swap in gluten-free flour and you’re set.
Can I make this recipe vegan?
No problem. Try using flax eggs instead of regular eggs and reach for vegan cream cheese and butter for the top.
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