Pumpkin Loaf Cake Recipe
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.
- 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
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
- 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.
- 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.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate air and create a light mixture.
- 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.
- Add Pumpkin Puree: Stir in the pumpkin puree until fully incorporated and the batter is smooth and evenly mixed.
- 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.
- 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.
- Prepare the Cream Cheese Topping: Beat the cream cheese and icing sugar together with an electric mixer until smooth and well combined.
- 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
Find it online: https://delishfamilyrecipe.com/pumpkin-loaf-cake-recipe/
