This Pumpkin Bread with Cream Cheese Frosting is delicious, a moist 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: 50 minutes
- Serves: 8 cookies
- Main ingredients: Smarties candies, flour, eggs, sugar, butter
- Perfect for: Birthday parties, cookie boxes, kiddies baking
- Why I love it: The dark chocolate makes this cookie not too sweet, and the batter comes together in one bowl!
- Calories: 357kcal
SUMMARIZE & SAVE THIS CONTENT ON
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.
If you love this recipe, try out this recipe for Black Velvet Cupcakes which are the perfect spooky season treat. And if you are looking for other seasonal bakes try out this recipe for an Apple and Blackberry Crumble or this recipe for an Apple Crumble Tart.
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Key Ingredients
- Sunflower oil - for this recipe I recommend using sunflower oil, but you can also use any other neutral-tasting vegetable oil.
- Extra-large eggs - for this recipe I have used extra-large eggs. These eggs weigh about 64 grams out of their shell. If you don't have extra large eggs, rather weigh the eggs you have and then work out if more eggs need to be added.
- Pumpkin puree - for this recipe you can use homemade or store-bought pumpkin puree. I made my own by steaming a bag of pumpkin pieces in the microwave and then pureeing them in a food processor.
- Ground spices - I have chosen to use a combination of ground cinnamon, ginger, and nutmeg for this recipe. You can do the same or add your favorite spice combination or use ready-mixed pumpkin spice.
See the recipe card for full information on ingredients and quantities.
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.
STEP 1: Beat eggs, sugar, and oil. 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: Add dry ingredients. 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: Add vanilla, yogurt, and pumpkin. In a large jug combine the wet ingredients - the yogurt, pumpkin puree, and vanilla, and slowly pour this into the loaf cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
STEP 4: Bake. Pour the pumpkin batter into a prepared loaf pan lined with parchment paper and bake in a preheated oven at 180C (350F) 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.
Instructions for frosting
STEP 1: Beat butter and icing sugar. 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 cream cheese. 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.
STEP 3: Decorate. Place the cooled loaf cake onto a serving plate and frost the top of the cake with the cream cheese frosting. Slice and serve.
Hint: To avoid lumpy cream cheese frosting make sure you are using room-temperature butter and cream cheese.
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.
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. Allow the pumpkin loaf cake to come to room temperature before eating it.
Expert Tips
- Make sure you are using room temperature ingredients, especially for the cream cheese and butter in the frosting.
- Check the 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. Do this by either boiling or microwaving 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.
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