Pumpkin Loaf Cake
This Pumpkin Loaf Cake is soft, full of warm pumpkin spice and topped with smooth cream cheese frosting. It’s easy to make and perfect for fall baking. A simple but cozy dessert to enjoy with family or friends.
Fall is here and it’s my favorite season. Every year I bake cozy desserts and this pumpkin loaf cake never disappoints. The cream cheese frosting on top adds a creamy, tangy finish that balances the sweetness perfectly.
I keep this cake in the fridge in an airtight container so it stays soft for days. It tastes EVEN BETTER the next day after it had time to chill and the flavors come together. For this recipe I used canned pumpkin puree, but homemade works just as well. I even have a recipe for homemade puree if you’d like to try it.
The cake is baked in a 10x20cm loaf tin. It takes about 50 to 60 minutes to bake and I cover it with foil halfway through so the top doesn’t burn. Once cooled, I spread a thick layer of cream cheese frosting over the top. The pumpkin spice and cream cheese go so well together and the smell while it bakes fills the whole house. Even if you’re not a huge pumpkin fan, the frosting and spices really bring it all together. If you do love pumpkin, this will probably be your favorite loaf cake of the season hehe.
WHY YOU’LL LOVE THIS RECIPE
♡Soft, moist and perfect for fall
♡Cream cheese frosting makes it extra delicious
♡Warm pumpkin spice flavors in every bite
♡Easy to make, even for beginner bakers
♡Tastes even better the next day
Important notes, tips and tricks
Cover with foil after 30 minutes - This prevents the top from getting too dark or burning while the inside continues baking. It ensures your loaf stays evenly baked and soft.
Frost only once completely cooled - If you frost while the cake is still warm, the cream cheese frosting will melt and slide off. Waiting ensures a stable topping.
Line the baking tin with parchment and grease with butter - This makes it easy to lift the cake out without breaking it and prevents it from sticking to the pan.
Do not overmix the batter - Overmixing can make the cake dense and tough. Mix just until the ingredients come together for a light, soft texture.
Check the cake with a toothpick before removing - Insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s done.
Cool the cake in the tin for a few minutes before removing Letting it sit 10 minutes helps the cake hold its shape when you transfer it to a wire rack for complete cooling.
Frequently asked questions
1. How to store? Keep the cake in an airtight container in the fridge. It will stay fresh for up to 4 days.
2. Can I freeze it? Yes! Wrap the cooled loaf tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the fridge before serving.
3. Can I use homemade pumpkin puree? Absolutely! Homemade puree works just as well. Click here for the recipe.
4. Why is my cake burnt on the outside but raw inside? This usually happens if the oven temperature is too high or the loaf tin is too small. Covering with foil halfway through helps and using the correct tin size is important.
5. Can I use different spices? Yes, you can adjust the pumpkin spice mix.
6. Why isn’t my cake fluffy? Overmixing the batter, using too much flour or not using fresh baking powder can make it dense.
7. Do I have to use cream cheese frosting? No, you can skip it or use a simple glaze. Cream cheese frosting is optional but adds a lovely flavor.
8. How big is the loaf tin? This recipe is made in a 10x20 cm (4x8 inch) loaf tin. Using a different size will affect the baking time and thickness of the cake.
Ingredients you will need for this recipe
For the cake:
Pumpkin puree: Adds moisture and that classic pumpkin flavor. You can use homemade pumpkin puree or canned pumpkin. Click here for my homemade pumpkin puree recipe.
Sunflower oil: Keeps the cake tender and moist. You can substitute with any neutral oil.
Milk: Helps bind the batter and adds moisture.
Eggs: I used large eggs for this recipe.
Vanilla extract: Vanilla bean paste can be used for a more intense flavor.
Granulated sugar: Sweetens the cake and helps with structure.
Light brown sugar: Adds a subtle caramel flavor and extra moisture. You can use dark brown sugar for more depth, but it will be slightly stronger in taste.
All purpose flour: Provides structure to the cake.
Baking powder: Leavening agent that helps the cake rise. Make sure it’s fresh for the best results.
Spices (cinnamon, nutmeg, ginger): Give the cake that classic flavor. You can adjust amounts to taste or try a pumpkin spice blend.
For the frosting:
Cream cheese
Sugar: Sweetens the frosting.
Whipping cream: Adds lightness and helps make the frosting fluffy.
Vanilla bean paste: Vanilla extract can be used instead, but the paste gives a nicer aroma.
Step by step instructions with photos
1. Preheat your oven to 180•C and prepare your loaf tin by lining it with parchment paper and greasing it with butter.
2. In a large bowl whisk together the pumpkin puree, eggs, oil, milk, granulated sugar, brown sugar and vanilla until smooth.
3. Next, sift in the flour, baking powder and spices. Mix until just combined.
4. Pour into your prepared loaf tin and bake in the preheated oven for about 60 minutes. (NOTE! About 30 minutes into baking, check the cake. If the top is browning too quickly, cover it with foil to prevent it from burning)
5. Once ready, remove the cake from the oven and let it cool inside the pan for about 15 minutes.
6. After 15 minutes, remove it from the pan and let it completely cool on a wire rack.
7. For the frosting, whisk together the cream cheese with the sugar, then add the heavy cream and keep whisking until it’s thick enough to holds its shape.
8. Once the cake has completely cooled down, frost it!
Pumpkin Loaf Cake
This Pumpkin Loaf Cake is soft, full of warm pumpkin spice and topped with smooth cream cheese frosting. It’s easy to make and perfect for fall baking. A simple but cozy dessert to enjoy with family or friends.
Ingredients
- 250g pumpkin puree - 1 cup
- 50g sunflower oil - 1/4 cup
- 150g milk - 1/2 cup + 1/8 cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 85g granulated sugar - 1/3 cup + 1 tablespoon
- 85g light brown sugar - 1/3 cup + 2 teaspoons
- 250g all purpose flour - 2 cups
- 8g baking powder - 1 teaspoon + 1/2 teaspoon
- Spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg; 1/4 teaspoon ginger
- 150g cream cheese - 2/3 cup
- 60g sugar - 1/4 cup + 1 tablespoon
- 60g whipping cream - 1/4 cup
- 1 teaspoon vanilla bean paste
Instructions
- Preheat your oven to 180•C and prepare your loaf tin by lining it with parchment paper and greasing it with butter.
- In a large bowl whisk together the pumpkin puree, eggs, oil, milk, granulated sugar, brown sugar and vanilla until smooth.
- Next, sift in the flour, baking powder and spices. Mix until just combined.
- Pour into your prepared loaf tin and bake in the preheated oven for about 60 minutes. (NOTE! About 30 minutes into baking, check the cake. If the top is browning too quickly, cover it with foil to prevent it from burning)
- Once ready, remove the cake from the oven and let it cool inside the pan for about 15 minutes.
- After 15 minutes, remove it from the pan and let it completely cool on a wire rack.
- For the frosting, whisk together the cream cheese with the sugar, then add the heavy cream and keep whisking until it’s thick enough to holds its shape.
- Once the cake has completely cooled down, frost it!
Nutrition Facts
Calories
363Fat
17 gSat. Fat
7 gCarbs
47 gFiber
2 gNet Carbs
55 gSugar
21 gProtein
7 gSodium
187 mgCholesterol
88 mg
