This one-bowl Pumpkin Bread with Cream Cheese Frosting recipe makes a delicious, spiced pumpkin loaf cake topped with a fluffy cream cheese frosting. This recipe uses Greek yogurt and oil for extra moistness.
For more pumpkin baking recipes that make the most of the pumpkin season, you can't skip this Pumpkin and Carrot Cake or these Pumpkin Carrot Cake Halloween Cupcakes.
Why This Pumpkin Bread with Cream Cheese Frosting Recipe Works
- Recipe name: Pumpkin Bread with Cream Cheese Frosting
- Ready in: 1 hr 15 minutes (plus cooling time)
- Serves: 10 slices
- Main ingredients: Pumpkin puree, Greek yogurt, flour, eggs, sugar, oil, spices, cream cheese, butter, and icing sugar.
- Perfect for: This pumpkin loaf cake recipe is perfect to make around Halloween when the world has gone a little pumpkin crazy. It is an easy recipe to follow and is ready in no time at all.
- Why I love it: This easy one-bowl loaf cake recipe is perfect for beginner bakers looking to bake something special for fall or Halloween.
- Calories: 503kcal
SUMMARIZE & SAVE THIS CONTENT ON
If you love this recipe, try this recipe for Black Velvet Cupcakes, the perfect spooky-season treat. If you are looking for other seasonal bakes, try this recipe for an Apple and Blackberry Crumble or this recipe for an Apple Crumble Tart.
Jump to:
- Why This Pumpkin Bread with Cream Cheese Frosting Recipe Works
- Key Ingredients
- Variations
- How to Make Pumpkin Loaf Cake with Cream Cheese Frosting
- How To Make Pumpkin Purée for Pumpkin-Based Baking Recipes
- Storage
- Expert Tips
- Pumpkin Bread with Cream Cheese Frosting FAQs
- More Easy Loaf Cake Recipes
- Happy Baking, With Love, Kitty
- 📖 Recipe
Key Ingredients
- Sunflower oil - Use sunflower oil or any other neutral-tasting vegetable oil.
- Greek yogurt - This adds moisture to the loaf cake; choose full-fat for the best results. Substitute with sour cream if needed.
- Pumpkin puree - Use homemade or store-bought pumpkin puree. I made mine by steaming a bag of pumpkin pieces in the microwave and then pureeing them in a food processor.
- Ground spices - I used a combination of ground cinnamon, ginger, and nutmeg for this recipe. You can do the same, add your favorite spice combination, or use ready-mixed pumpkin spice.
See the recipe card for full information on ingredients and quantities.
Variations
You can serve this delicious pumpkin bread without the cream cheese frosting. My collection of Simple Buttercream Frostings for Homemade Cakes has lots of great recipes to try on this loaf cake recipe. For a plain vanilla frosting without cream cheese, try this Vanilla Bean Buttercream. This Chocolate Frosting with Melted Chocolate will also be delicious on this recipe.
You can also bake this loaf cake recipe as individual portions. This same batter makes fantastic mini loaves or pumpkin muffins with cream cheese frosting! See the FAQs section for more information! If you love mini loaf cake recipes, try these Mini Carrot Cake Loaves.
How to Make Pumpkin Loaf Cake with Cream Cheese Frosting
Instructions for Pumpkin Loaf
- Step 1: Preheat the oven to 180°C (350°F) and line a loaf tin 20x10x6cm (8x4x3inch) with oil and parchment paper. Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2-3 minutes.
- Step 2: Sift together the salt, flour, cinnamon, ginger, and nutmeg. Add the flour mixture to the egg-and-sugar mixture. Beat at low speed until just combined.
- Step 3: In a large jug, combine the wet ingredients - the yogurt, pumpkin puree, and vanilla. Slowly pour this into the loaf cake batter with the mixer running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free. Pour the pumpkin batter into a prepared loaf pan
- Step 4: Bake in a preheated oven for about 35 minutes or until a skewer inserted into the center of the loaf comes out clean. Let the loaf cool in its tin for about 15 minutes, then turn it out onto a cooling rack and cool completely before frosting.
Instructions for Cream Cheese Frosting
- Step 1: In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
- Step 2: Add the cubed cream cheese to the icing sugar mixture and beat again until combined. Scrape down the sides of the bowl and mix again at high speed until light and fluffy. This can take up to 5 minutes. Spread the frosting over the pumpkin loaf.
How To Make Pumpkin Purée for Pumpkin-Based Baking Recipes
You can use tinned pumpkin purée can be used for this recipe, but I prefer to make my own. Steam a bag of pumpkin pieces in the microwave and then puree them in a food processor. If it has a lot of liquid, use a kitchen towel to strain out some of the moisture.
Storage
This loaf cake keeps well and can be enjoyed days after baking. Keep it covered in plastic wrap or in an airtight container at room temperature for about 4 days.
Expert Tips
- Use room-temperature ingredients, especially for the cream cheese and butter in the frosting.
- Check the actual temperature of your oven with an oven thermometer.
- Beat the frosting until it is light and fluffy.
- Allow the loaf cake to cool completely on a wire rack before frosting.
Pumpkin Bread with Cream Cheese Frosting FAQs
If you can't find pumpkin puree, use homemade pumpkin puree instead. To make it, boil or microwave chopped pumpkin until tender. Then puree it in a food processor. If it has a lot of liquid, use a kitchen towel to strain out some of the moisture.
If your frosting is lumpy, it is because you didn't use room temperature butter and cream cheese. For a fluffy, smooth frosting, both ingredients must be at room temperature.
If you don't have self-raising flour, use a combination of all-purpose flour and baking powder. Use 270 grams of flour and one tablespoon of baking powder, sifted together.
You can freeze this loaf cake after baking it; it will keep in the freezer for 2 months. Slice the cake into individual slices and wrap each one in plastic wrap before freezing. Let the pumpkin loaf cake come to room temperature before eating it.
Yes, you can; substitute sour cream for the Greek yogurt.
Absolutely. Divide the batter evenly between 12 lined muffin cups, filling each about ¾ full. Bake at 180°C (350°F) for 15 - 20 minutes, or until a skewer inserted into the center comes out clean. Allow the muffins to cool completely before piping or spreading with the cream cheese frosting. This recipe will make about 7 mini loaves, which should bake for around 20 - 25 minutes.
More Easy Loaf Cake Recipes
This is one of my favorite Easy Halloween Baking Recipes to make, along with these Ghost Halloween Meringues and these Black Velvet Cupcakes.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Marble Bundt Cake with Sour Cream!
📖 Recipe
Pumpkin Bread with Cream Cheese Frosting
Equipment
- 1x loaf tin 20x10x6cm (8x4x3inch)
Ingredients
Pumpkin Loaf Cake
- 120 ml sunflower oil
- 3 extra-large eggs
- 250 grams granulated white sugar
- 270 grams self-raising flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 160 grams Greek yogurt
- 130 grams pumpkin puree
Cream Cheese Frosting
- 40 grams unsalted butter
- 250 grams icing sugar
- 145 grams cream cheese
Instructions
Pumpkin Loaf Cake
- Preheat the oven to 180°C (350°F) and line a loaf tin 20x10x6cm (8x4x3inch) with oil and parchment paper.
- Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2-3 minutes.
- Sift together the salt, flour, cinnamon, ginger, and nutmeg. Add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- In a jug combine the yogurt, pumpkin puree, and vanilla, slowly add this to the loaf batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, ensuring the batter is well mixed.
- Pour the batter into the loaf pan and bake in a preheated oven for about 35 minutes or until a skewer inserted into the center of the loaf comes out clean.
- Allow the loaf to cool in its tin for about 40 minutes, then turn it onto a cooling rack and allow it to cool completely.
Cream Cheese Frosting
- In a bowl of an electric mixer fitted with a paddle attachment, add the butter, and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
- Add the cubed cream cheese to the icing sugar mixture and beat again until combined. Scrap down the sides of the bowl and mix again at high speed until light a fluffy. This can take up to 5 minutes.
- Place the cooled loaf cake onto a serving plate and frost the top of the cake with the cream cheese frosting. Slice, serve, and enjoy!
Notes
- To avoid lumpy cream cheese frosting, use room-temperature butter and cream cheese.
- Only frost the loaf cake once it has cooled completely, otherwise the frosting will melt.
Lee says
I’m obsessed with this recipe and can’t wait to make it again, thanks so much for sharing