Description
A moist and flavorful pumpkin loaf cake topped with creamy cream cheese frosting. Perfect for fall or any time you crave a spiced treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix pumpkin puree, oil, eggs, vanilla, and sugars until smooth.
- Combine wet and dry ingredients until just mixed. Pour into the loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then spread over the cooled loaf.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Let the cake cool before frosting to prevent melting.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
