Old Fashioned Pumpkin Loaf with Cream Cheese Frosting

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. It's a personal favorite of mine that I cannot get enough of! Yields 10-12 slices.

If there's one fall bake I come back to every single year, it's this one. And while I love a warm pumpkin cinnamon roll by the fire on an October morning or a slice of my moms pumpkin pie at Thanksgiving, this old fashioned pumpkin bread recipe is my personal favorite! It's simple, nostalgic, and just downright cozy-the kind of loaf you wrap in parchment and gift to a neighbor, or slice up with your morning coffee when the air turns crisp.

It's been a go-to in my kitchen for years, and I've lost count of how many times I've made it during pumpkin season. That little swirl of cream cheese frosting on top? Absolutely necessary, if you ask me.

Let's get to baking

Recipe

Old Fashioned Pumpkin Loaf with Cream Cheese Frosting

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5 from 2 reviews

• Author: Heather Bilyeu
• Total Time: 70 minutes
• Yield: 10-12 1x

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Description

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. It's a personal favorite of mine that I cannot get enough of! Yields 10-12 slices.

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Ingredients

Scale 1x2x3x

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

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Instructions

Pumpkin Loaf

1. Preheat oven to 350 degrees.
2. In a large bowl, add eggs, pumpkin, sugar, brown sugar, milk, and vegetable oil. Using a whisk, mix until combined.
3. 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.
4. Grease a 9x5 loaf pan very well and pour the batter in.
5. 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).
6. Remove and let cool in the pan for 10 minutes and then move to a cooling rack until completely cooled.

Cream Cheese Frosting

1. Mix the softened cream cheese and butter with a stand or handheld mixer until fluffy and no clumps remain.
2. Add in 1 cup of sifted powdered sugar and mix until everything is smooth and incorporated.
3. Add in milk and vanilla. Mix again.
4. Add in the final cup of powdered sugar and mix until smooth and mixed well.
5. Spread or pipe out evenly onto the cool pumpkin cake.
6. Enjoy!

Notes

To Freeze

1. Slice the cooled and frosted pumpkin loaf and place it on a baking sheet - without frosting.
2. Place in the freezer for 1 hour until each slice if frozen solid.
3. Vacuum seal or store in a freezer-safe zip-top bag.
4. 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

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