This old-fashioned pumpkin loaf is a one-bowl wonder, mixed with a whisk and made with canned pumpkin puree for convenience. It's full of pumpkin pie spice, making each tender slice a burst with fall flavor, and after an hour of baking in a loaf pan, it's topped with a luscious cream cheese frosting that takes it over the top. Yields 10-12 slices.
Heather's Thoughts on All Things Pumpkin #PSL
Listen. I used 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 - now it's even easier! 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 cinnamon rolls, soft pumpkin cookies, my mom's pumpkin pie, and this old-fashioned pumpkin loaf with cream cheese frosting.
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. Using canned pumpkin puree makes things easy. The best thing?! It's all whisked together in one bowl (hello easy clean up!), baked in the oven for an hour-ish, and topped off with a creamy smooth homemade cream cheese frosting. Yes, please!
Reader Review
⭐️⭐️⭐️⭐️⭐️
"If I could Mz. Lady I would give it more than 5 stars. YES it was FAR BEYOND delicious. I made it and it was gone with in 1hr. Thank you and I believe I need your cookbook!"
- JEANNETTE
Welcome to My Kitchen, Let's Bake!
There have been many of a time I go to make a pumpkin recipe and find no pumpkin pie spice in my spice cabinet. When that happens, I usually have the following spices below always stocked, so I will just make my 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.
This freezes well too! I will slice it up (without icing), lay it on a baking sheet lined with parchment paper, and place it in the freezer for 30ish minutes just to flash freeze. Then place it in a freezer-safe ziptop bag and store for up to 6 months. You can enjoy plain or just put a dollop of icing on the center when you serve. You can also just wrap the entire loaf (unsliced without frosting) in plastic wrap a couple of times then stick it inside a freezer-safe zip-top bag. Place in the fridge for 24 hours before serving to thaw. Remove the plastic wrap and top with the cream cheese frosting.
Recipe
Old Fashioned Pumpkin Loaf with Cream Cheese Frosting
- Total Time: 70 minutes
- Yield: 10-12
Description
This old-fashioned pumpkin loaf is a one-bowl wonder, mixed with a whisk and made with canned pumpkin for convenience. It's full of pumpkin pie spice, making each tender slice a burst with fall flavor, and after an hour of baking in a loaf pan, it's topped with a luscious cream cheese frosting that takes it over the top.
Ingredients
Pumpkin Loaf
- 2 Eggs
- 1 - 15 Ounce Canned Pumpkin Puree
- ½ Cup Sugar
- ½ Cup Brown Sugar
- ½ Cup Milk
- 1 Tablespoon Oil
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Salt
- ½ Teaspoon Baking Soda
Cream Cheese Frosting
- 4 Ounces Cream Cheese - softened
- 2 Tablespoon Butter - softened
- ¾ Cups Powdered Sugar
- 1 Tablespoon Cream
- ¼ Teaspoon Vanilla
Instructions
Pumpkin Loaf
- Preheat oven to 350 degrees.
- In a large bowl, add eggs, pumpkin, sugar, brown sugar, milk, and vegetable oil. Using a whisk, mix 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.
Cream Cheese Frosting
- Mix the softened cream cheese and butter with a stand or handheld 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 or pipe out evenly onto the cool pumpkin cake.
- Enjoy!
Notes
To Freeze
- Slice the cooled and frosted pumpkin loaf and place it on a baking sheet - without frosting.
- Place in the freezer for 1 hour until each slice if frozen solid.
- Vacuum seal or 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.
- Prep Time: 10 Minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 333
- Sugar: 33.8 g
- Sodium: 329.6 mg
- Fat: 11.7 g
- Carbohydrates: 53.3 g
- Fiber: 1.8 g
- Protein: 5.3 g
- Cholesterol: 58 mg
Jeannette says
If I could Mz. Lady I would give it more than 5 stars.
YES it was FAR BEYOND delicious.
I made it and it was gone with in oh 1hr.
Thank you and I believe I need your cookbook!
Heather Bilyeu says
This makes me so happy to hear Jeannette!! So glad you enjoyed it! Thank you so much!
Delicious says
The flavor is perfect and the icing delicious. But the texture of the loaf was a bit "gummy". What did I do wrong?
Heather Bilyeu says
Oh no! I am sorry. Potentially over mixed the batter? I just gently mix the batter until the flour is just combined. Maybe that will help next time. Thanks for making it!!