Old Fashioned Pumpkin Loaf

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Old Fashioned Pumpkin Loaf with Cream Cheese Frosting is one of my favorite pumpkin desserts. You can't go wrong with the fall classic!

Listen. I use to be all #pumpkinspiceeverything a while ago. My college roomies and I would go CRAZY over PSL's when they came out and I even remember when Starbucks started launching them on September 1 for all the crazies like us. But over the years the pumpkin craze has died down for me and I am only a die-hard pumpkin fan for a few things. Pumpkin roll, soft pumpkin cookies, my mom's pumpkin pie, and this old fashion pumpkin loaf with cream cheese frosting.

The end slice of pumpkin loaf with cream cheese frosting cut off on a cutting board.

BLESS YOU!

That is all the pumpkin you need. Basically, anything soft and tender that is slattered in a cream cheese frosting of some sort. Hold me back because I have zero self-control.

This loaf is tender and moist and bursting with fall flavors of cinnamon, nutmeg, cloves, and ginger. All topped off with a creamy smooth homemade cream cheese frosting. Yes, please!

Let's bake!

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Ingredients Needed
How to Make from Scratch
How to Make the Cream Cheese Frosting
Frequently Asked Questions
More Pumpkin Recipes You Will Love!
Old Fashioned Pumpkin Loaf with Cream Cheese Frosting

Ingredients Needed

Eggs
Caned Pumpkin Puree
Sugar
Brown Sugar
Milk
Oil
Flour
Baking Powder
Pumpkin Pie Spice
Salt
Baking Soda

Cream Cheese Frosting

Cream Cheese
Butter
Powdered Sugar
Milk or Cream
Vanilla

wet pumpkin ingredients in a mixing bowl.

How to Make from Scratch

One of the best parts about this recipe is that it is a one-bowl recipe!

Fewer dishes = ME VERY HAPPY! ?

Preheat oven to 350 degrees.
In a large bowl, add eggs, pumpkin, sugar, brown sugar, milk, and vegetable oil. Using a whisk, whisk until combined.
Add in flour, pumpkin pie spice, baking powder, salt, and baking soda. Use a spatula to thoroughly mix the batter until no flour is remaining and visible.
Grease a 9x5 loaf pan very well and pour the batter in.
Place in oven and bake for 60-65 minutes. Check the center with a toothpick to make sure it is finished (it will come out clean when fully baked).
Remove and let cool in the pan for 10 minutes and then move to a cooling rack until completely cooled.

Pumpkin batter in a bread pan getting ready to go in the oven to bake.

How to Make the Cream Cheese Frosting

While the loaf is baking you can make this and just store it in the fridge till it's cooled and ready to be frosted.

Let the cream cheese and butter come to room temperature in a large bowl.
Mix with a hand or stand mixer until fluffy and no clumps remain.
Add in 1 cup of sifted powdered sugar and mix until everything is smooth and incorporated.
Add in milk and vanilla. Mix again.
Add in the final cup of powdered sugar and mix until smooth and mixed well.
Spread out evenly onto the cool pumpkin cake.
Enjoy!

Old Fashioned Pumpkin Loaf on a cutting board that has just been topped with cream cheese frosting. The frosting bag is next it along with 2 cups of coffee, a knife, and a towel.

Frequently Asked Questions

Why is My Pumpkin Bread Dry?

Your pumpkin bread is dry most likely from over baking.
Most pumpkin desserts are very dense and moist thanks to the addition of another liquid/wet ingredient aka the pumpkin.
The pumpkin, eggs, oil, and whatever wet ingredient are used to keep things nice and moist and not dry. If your pumpkin bread is dry, you have most likely overbaked. It is a fine line of not under baking and over baking. That is what I like to use a toothpick inserted into the middle to check the doneness. It should come out clean or just with a few crumbs left on top.

How to Make Homemade Pumpkin Pie Spice

It has happened to us all. We have a recipe that calls for pumpkin pie spice and looks in our cabinet to find nothing!
No worries! Just make your own!
Homemade Pumpkin Pie Spice
4 Tablespoons Cinnamon
2 Teaspoons Ground Ginger
1 Teaspoon Nutmeg
1 Teaspoon Allspice
½ Teaspoon Ground Cloves
Mix well and keep in an airtight container with your spices. Use 1 ½ teaspoons of this mix for this recipe.
In fact, this is what I usually do anyways since I have those spices on hand always throughout the year.

How to Store an Old Fashion Pumpkin Loaf?

Wrap lightly with plastic wrap and keep in the fridge for up to a week after making.

How to Freeze Pumpkin Loaf

This pumpkin loaf freezes so well! I love freezing anything and everything I can so you better believe this can be made and frozen for a later date too.
Slice the cooled and frosted pumpkin loaf and place it on a baking sheet.
Place in the freezer for 1 hour until each slice if frozen solid.
Vacuum seal the frozen pieces of pumpkin loaf (the Vesta Precision Vac n' Seal Elite is perfect for this! *affiliate link - use code SOUTHERNSOUL for 10% off) to store in a freezer-safe zip-top bag.
Place in the freezer for up to 2 years if vacuum sealed and 6 months if not.

3 Slices of pumpkin bread on small blue plates with a cup of coffee, the whole pumpkin loaf and the frosting bag next to them.

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