There’s something undeniably comforting about the scent of a pumpkin loaf cake baking in the oven — the warmth of cinnamon, the richness of pumpkin, and the indulgence of cream cheese frosting. This recipe delivers everything you love about fall baking in one simple loaf: it’s moist, perfectly spiced, and topped with a luscious cream cheese frosting that takes it over the top.

Whether you’re baking for a cozy afternoon or prepping your Thanksgiving dessert lineup, this pumpkin loaf is a crowd-pleaser that’s easy to make, and even easier to love.

If you’re unsure about what kind of pumpkin puree to use, Libby’s Pumpkin 101 guide is a great place to start. It explains the difference between pumpkin varieties and how they affect flavor and texture — crucial if you’re aiming for the perfect consistency in your loaf.

You might also wonder how pumpkin behaves differently from other moist ingredients in baking. The experts at King Arthur Baking break down the science behind using pumpkin in baked goods, which can help you avoid a dense or soggy result.

Why You’ll Love This Pumpkin Loaf Cake

Moist and tender crumb that stays soft for days
Balanced pumpkin spice flavor with just the right sweetness
Topped with silky cream cheese frosting
One-bowl recipe with no mixer required
Freezer-friendly and easy to store

Key Ingredients Breakdown

Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling. Canned is easiest, but fresh works too if pureed thoroughly.
All-Purpose Flour: Gives structure while staying tender.
Brown Sugar: Adds depth and moistness.
Vegetable Oil: Ensures a soft crumb (better than butter for this cake).
Eggs: Help with binding and texture.
Spices: Cinnamon, nutmeg, ginger, and cloves for that classic pumpkin spice warmth.
Cream Cheese: Full-fat cream cheese is best for a rich, smooth frosting.
Powdered Sugar: Sweetens the frosting without graininess.

Equipment You’ll Need

9×5-inch loaf pan
Parchment paper
Mixing bowls
Whisk or electric hand mixer
Rubber spatula

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Line loaf pan with parchment.
Whisk together pumpkin puree, eggs, brown sugar, and oil until smooth.
Stir in flour, baking powder, baking soda, salt, and spices until just combined. Don’t overmix!
Pour into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix until fluffy.
Frost only when the loaf is completely cooled.

Tips for the Best Pumpkin Loaf

Don’t overmix the batter — mix until just combined for a tender loaf.
Let the loaf cool completely before frosting to prevent melting.
Use room temperature ingredients for smooth batter and frosting.
Optional: Add toasted pecans, chocolate chips, or even cranberries for a twist.

Variations to Try

Pumpkin Chocolate Chip Loaf: Stir in ½ cup chocolate chips.
Maple Frosting: Replace vanilla with 1 tsp maple syrup.
Nutty Version: Fold in ½ cup chopped walnuts or pecans.

Perfecting the Cream Cheese Frosting

Soften the cream cheese and butter before mixing.
For a tangier frosting, reduce the sugar slightly.
Add-ins like vanilla, lemon zest, or maple syrup enhance flavor.

Storage & Freezing Tips

Store frosted loaf in an airtight container in the fridge for up to 4 days.
To freeze: Wrap unfrosted loaf tightly in plastic and freeze up to 2 months. Thaw overnight before frosting.
Frosted loaf can also be frozen in slices and wrapped individually.

Serving Suggestions

Serve with a hot mug of chai tea or coffee
Add a dusting of cinnamon on top for presentation
Delicious as a Thanksgiving brunch treat or dessert

Common Mistakes to Avoid

Using pumpkin pie filling instead of puree
Overbaking — check for doneness around 50 minutes
Frosting while the loaf is still warm
Skipping parchment paper — it makes removal cleaner

FAQs

Can I make this pumpkin loaf ahead of time?
Yes! In fact, it’s even better the next day after the flavors settle. Store in the fridge or freeze it unfrosted.

What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin pie filling has sugar and spices already added — it will throw off the balance of this recipe. Always use plain pumpkin puree.

Why is my pumpkin loaf dense or dry?
Most likely causes: overmixing, too much flour, or overbaking. Use a light hand and measure flour properly.

Can I use fresh pumpkin instead of canned?
Yes, but be sure to drain it well and puree it until completely smooth.

Can I make this gluten-free or dairy-free?
Yes! Use a gluten-free 1:1 flour blend and dairy-free cream cheese and butter substitutes.

Nutritional Information (Approximate Per Slice)

Calories: 280
Fat: 14g
Sugar: 18g
Protein: 3g

More Pumpkin Recipes to Try

Homemade Pumpkin Chai Cinnamon Rolls
Pumpkin Muffins with streusel topping
Pumpkin Cheesecake Bars for a layered treat

Final Thoughts

This pumpkin loaf cake with cream cheese frosting is your go-to fall recipe — moist, flavorful, and absolutely irresistible. Whether you’re an experienced baker or just starting out, this loaf will win hearts at any gathering. Don’t forget to save the printable recipe card or share it with fellow pumpkin lovers!