Pumpkin Loaf Cake Recipe

Introduction

This pumpkin loaf cake is a moist and flavorful treat perfect for autumn or any time you crave a cozy dessert. With warm spices and a creamy topping, it’s a delightful twist on a classic loaf cake that’s easy to make at home.

Ingredients

• 200 g sugar (caster or granulated)
• 100 g unsalted butter (softened)
• 2 large eggs
• 150 g plain flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 200 g pumpkin puree (see notes for homemade pumpkin puree)
• 180 g full-fat cream cheese
• 50 g icing sugar

Instructions

1. Step 1: Preheat the oven to 170°C (160°C fan). Lightly grease a loaf tin and line it with baking paper.
2. Step 2: Using an electric mixer, beat together the sugar and softened butter until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each, until the mixture is light and fluffy.
3. Step 3: In a medium bowl, mix together the plain flour, baking powder, ground cinnamon, ground ginger, and salt. Gradually add these dry ingredients to the egg mixture, folding gently with the mixer on low speed until just combined.
4. Step 4: Add the pumpkin puree to the batter and mix again until fully incorporated.
5. Step 5: Transfer the batter to the prepared loaf tin and smooth the top with a spoon or spatula. Bake in the oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
6. Step 6: Remove the cake from the oven and let it cool in the tin for 5 to 10 minutes. Then transfer it to a wire rack to cool completely.
7. Step 7: To make the topping, beat together the cream cheese and icing sugar using an electric mixer until smooth and combined. Spread over the cooled loaf cake. Slice and enjoy!

Tips & Variations

• For homemade pumpkin puree, roast pumpkin chunks until tender and then blend until smooth.
• You can add chopped nuts or dried cranberries to the batter for extra texture and flavor.
• If you prefer less sweetness, reduce the sugar slightly or omit the cream cheese topping.

Storage

Store the loaf cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture. Leftovers can also be wrapped tightly and frozen for up to a month; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient substitute for homemade puree.

What can I substitute for cream cheese in the topping?

You can use mascarpone or Greek yogurt for a lighter topping, though the texture and flavor will be slightly different.

Pumpkin Loaf Cake Recipe

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★★★★★

4.4 from 117 reviews

This moist and flavorful Pumpkin Loaf Cake is a delightful treat perfect for autumn or any time you crave a spiced sweet bread. Made with pumpkin puree and warm spices like cinnamon and ginger, it’s topped with a creamy, sweet cream cheese frosting that complements the tender crumb perfectly.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf cake (approximately 8–10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 200 g sugar (caster or granulated)
• 100 g unsalted butter (softened)
• 2 large eggs
• 150 g plain flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 200 g pumpkin puree

Topping

• 180 g full-fat cream cheese
• 50 g icing sugar

Instructions

1. Preheat Oven and Prepare Tin: Preheat your oven to 170°C (160°C fan). Lightly grease a loaf tin and line it with baking paper to prevent sticking.
2. Beat Sugar and Butter: Using an electric mixer, cream together the sugar and softened butter for about 2 minutes until the mixture is pale and fluffy.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and create a light mixture.
4. Combine Dry Ingredients: In a separate bowl, mix the plain flour, baking powder, ground cinnamon, ground ginger, and salt together. Gradually add this dry mix into the wet mixture, folding gently with the mixer on low speed until just combined.
5. Add Pumpkin Puree: Stir in the pumpkin puree until fully incorporated and the batter is smooth and evenly mixed.
6. Transfer and Bake: Pour the batter into the prepared loaf tin, smoothing the top with the back of a spoon or spatula. Bake in the preheated oven for around 1 hour, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Remove the cake from the oven and leave it to cool in the tin for 5-10 minutes. Then, transfer it to a wire rack to cool completely before frosting.
8. Prepare the Cream Cheese Topping: Beat the cream cheese and icing sugar together with an electric mixer until smooth and well combined.
9. Frost the Cake: Spread the cream cheese topping evenly over the cooled loaf. Slice and serve to enjoy the full flavors of this autumn-inspired dessert.

Notes

• For homemade pumpkin puree, you can roast pumpkin chunks until soft and then blend until smooth.
• Be sure not to overmix the batter once you add the dry ingredients to keep the texture light.
• You can store the cake covered in the refrigerator for up to 3 days.
• Allow the cake to cool completely before frosting to prevent the topping from melting.
• If you prefer a more pronounced spice flavor, feel free to increase the cinnamon and ginger slightly.

Keywords: pumpkin loaf cake, pumpkin bread, cream cheese frosting, autumn dessert, spiced cake, baked pumpkin cake