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Pumpkin Loaf with Cream Cheese Frosting

This pumpkin loaf is moist, cozy, and topped with a tangy cream cheese frosting, perfect for fall gatherings and satisfying cravings any time of day.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pumpkin bread
  • 1 and 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup neutral oil (canola or vegetable)
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
For the cream cheese frosting
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk, as needed
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x5 inch loaf pan with parchment so the sides overhang for easy lifting. Lightly grease any exposed parts of the pan.
Mixing
  1. In a large bowl, whisk together flour, both sugars, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  2. In another bowl, whisk together the eggs, pumpkin puree, oil, milk, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients and stir with a spatula until the flour just disappears, being careful not to overmix.
Baking
  1. Pour the batter into the prepared pan and bake at 350°F for about 55 to 65 minutes, checking for doneness at the 50-minute mark.
  2. Let the loaf rest in the pan for 10 minutes, then lift it out and cool fully on a wire rack.
Frosting
  1. In a mixing bowl, beat the cream cheese and butter until smooth. Then add the powdered sugar, vanilla, and a pinch of salt.
  2. Thin the frosting with milk until it is spreadable, and then swirl it over the cooled loaf.

Notes

For best results, allow the loaf to cool completely before frosting. Store unfrosted loaves at room temperature for up to 3 days or frosted loaves covered in the fridge for up to 4 days. For freezing, wrap well and store for up to 2 months.