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pumpkin loaf with cream cheese icing sliced on a cutting board

Old Fashioned Pumpkin Loaf with Cream Cheese Frosting

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5 from 1 review


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



Pumpkin Loaf

  • 2 Eggs
  • 1 - 15 Ounce Caned Pumpkin Puree
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Milk
  • 1 Tablespoon Oil
  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda

Cream Cheese Frosting

  • 8 Ounces Cream Cheese - softened
  • 3 Tablespoon Butter - softened
  • 1 1/2 Cups Powdered Sugar
  • 1 Tablespoon Milk or Cream
  • 1/2 Teaspoon Vanilla


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!


To Freeze

  1. Slice the cooled and frosted pumpkin loaf and place it on a baking sheet.
  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.

How to Make Your Own Pumpkin Pie Spice

  • 4 Tablespoons Cinnamon
  • 2 Teaspoons Ground Ginger
  • 1 Teaspoon Nutmeg
  • 1 Teaspoon Allspice
  • 1/2 Teaspoon Ground Cloves

Mix well and keep in an airtight container with your spices. Use 1 1/2 teaspoons of this mix for this recipe.

  • Prep Time: 10 Minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • 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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