Oh, you guys, fall baking is officially *here*! And what screams fall more than a perfectly spiced pumpkin loaf with cream cheese frosting? Seriously, the aroma alone is enough to make you want to curl up with a good book and a cozy blanket. I’ve been tweaking this recipe for years, trying to get that *perfect* balance of pumpkin-y goodness and moist, tender crumb. And trust me, this is it! This pumpkin loaf recipe is so easy, even a beginner baker can nail it. Plus, that cream cheese frosting? It’s the tangy-sweet cloud that takes this loaf from “good” to “OMG, I need another slice!” So, grab your mixing bowls, crank up the oven, and let’s get baking!
Why You’ll Love This Pumpkin Loaf with Cream Cheese Frosting
Okay, so why should you make *this* pumpkin loaf? Let me tell you! It’s seriously the best. Here’s why:
Quick and Easy to Make
Seriously, this isn’t one of those complicated recipes that takes all day. You can whip this baby up in under an hour (baking time aside, of course!).
Perfect Fall Flavors
Cinnamon, nutmeg, cloves…oh my! All those warm, cozy spices combined with real pumpkin? It’s fall in every single bite!
Crowd-Pleasing Dessert
Trust me, bring this pumpkin loaf with cream cheese frosting to any gathering, and you’ll be the star. Everyone will be begging you for the recipe!
Ingredients for Your Pumpkin Loaf with Cream Cheese Frosting
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing pumpkin loaf. I always measure everything out before I start – it just makes things so much easier, ya know?
For the Pumpkin Loaf
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (make sure it’s *puree*, not pumpkin pie filling!)
For the Cream Cheese Frosting
- 4 oz cream cheese, softened (this is super important!)
- 1/2 cup unsalted butter, softened (same goes for the butter!)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (you might not need all of it, so go slow!)
How to Make Pumpkin Loaf with Cream Cheese Frosting: Step-by-Step Instructions
Okay, buckle up, buttercups! Time to turn those ingredients into a masterpiece. Don’t worry, I’ll walk you through it step-by-step. It’s easier than you think!
Preparing the Pumpkin Loaf
- First things first, let’s preheat that oven to 350°F (175°C). And grease and flour your loaf pan. Trust me, you *don’t* want this baby sticking!
- In a big bowl, whisk together your flour, baking soda, cinnamon, nutmeg, cloves, and salt. Just get it all nice and combined.
- Now, in a separate bowl (yeah, more dishes, I know!), mix together the sugar, oil, and eggs. Get it nice and creamy, then stir in that beautiful pumpkin puree!
- Okay, here’s the important part: *gently* add the wet ingredients to the dry ingredients. Mix until *just* combined. Seriously, don’t overmix! We want a tender loaf, not a tough one.
- Pour that gorgeous batter into your prepared loaf pan and bake for 60-70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. But keep an eye on it! Ovens can be quirky.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool *completely*. I know, it’s torture, but trust me on this!
Making the Cream Cheese Frosting
- While that loaf is cooling (or, let’s be real, while you’re impatiently waiting), let’s make the frosting! In a large bowl, beat together the softened cream cheese and butter until they’re smooth and creamy. No lumps allowed!
- Gradually add the powdered sugar and vanilla extract, mixing until smooth.
- Now, add milk, 1 tablespoon at a time, until you reach your desired consistency. You might not need all of it! You want it spreadable, not runny.
Frosting and Serving
Okay, this is the *best* part! Once the loaf is *completely* cool (I’m serious!), frost it with that dreamy cream cheese frosting. Slice it up and serve! Prepare for rave reviews!
Tips for the Best Pumpkin Loaf with Cream Cheese Frosting
Okay, so you’ve got the basics down, but wanna take your pumpkin loaf to the *next level*? Here are a few of my secret weapons for pumpkin loaf perfection!
Don’t Overmix the Batter
Seriously, I can’t stress this enough! Overmixing develops the gluten in the flour, and that’s a big no-no for a tender loaf. You’ll end up with something tough and chewy, and nobody wants that! Mix until *just* combined, and then stop!
Cool Completely Before Frosting
Patience, my friend, patience! I know it’s tempting to slather that frosting on while the loaf is still warm, but resist! If you frost a warm loaf, that beautiful cream cheese frosting will melt into a gooey mess. Let it cool *completely* – I usually wait at least an hour, sometimes longer!
Use Room
Ingredient Notes and Substitutions for Your Pumpkin Loaf
Let’s chat ingredients! Sometimes you’re missing something, or maybe you just wanna switch things up. Here are my notes on the key players in this pumpkin loaf!
Pumpkin Puree
Okay, this is important! Make sure you’re using 100% pumpkin puree, *not* pumpkin pie filling. Pumpkin pie filling has added sugar and spices that we don’t need. If you’re feeling adventurous, you could even substitute with butternut squash puree – it’s a similar vibe!
Vegetable Oil
Out of vegetable oil? No worries! You can totally swap it out for melted coconut oil (it’ll add a *slight* coconut flavor, but it’s delicious!) or even applesauce. Applesauce will make your loaf extra moist!
Spices
Don’t have individual cinnamon, nutmeg, and cloves? No problem! Just use pumpkin pie spice blend! It’s basically all those spices pre-mixed for you. Usually, 2 1/2 teaspoons of pumpkin pie spice blend is a good substitute. Easy peasy!
FAQ About Making Pumpkin Loaf with Cream Cheese Frosting
Got questions? I’ve got answers! Here are some of the most common questions I get about making this pumpkin loaf. Hopefully, this clears things up!
Can I use canned pumpkin pie filling?
Okay, so *technically* you *could*, but I really, really don’t recommend it. Canned pumpkin pie filling has a bunch of extra sugar and spices that will mess with the flavor of your pumpkin loaf. Stick with 100% pumpkin puree for the best results. Trust me on this!
How do I store the pumpkin loaf?
This pumpkin loaf is best stored in the refrigerator, especially because of that cream cheese frosting! Just wrap it tightly in plastic wrap or put it in an airtight container. It’ll keep for about 3-4 days. Though, let’s be real, it probably won’t last that long!
Can I freeze the pumpkin loaf?
Absolutely! You can freeze the whole loaf (frosted or unfrosted) or individual slices. If you’re freezing the frosted loaf, I recommend freezing it on a baking sheet first, then wrapping it tightly once it’s solid. This will help prevent the frosting from getting smushed. It’ll keep in the freezer for up to 2-3 months.
What size loaf pan should I use?
A standard 9×5 inch loaf pan is perfect for this recipe. If you use a different size, you might need to adjust the baking time a bit. Just keep an eye on it!
Storage and Reheating Instructions for Pumpkin Loaf
So, you’ve (somehow!) got leftover pumpkin loaf? Here’s how to keep it fresh and delicious!
Storing Leftovers
Pop that pumpkin loaf in an airtight container and stash it in the fridge. That cream cheese frosting needs to stay chilled! It’ll be good for about 3-4 days, but honestly, it’s usually gone way before then at my house!
Reheating Instructions
Honestly, I think this pumpkin loaf is best served at room temperature – the flavors really pop! But, if you’re craving a warm slice, zap it in the microwave for like, 15-20 seconds. Just don’t overdo it, or it’ll get all rubbery!
Nutritional Information
Okay, so everyone always asks about the nutritional info. Here’s the deal: I’m a home cook, not a nutritionist! I can’t give you exact numbers because it totally depends on the brands you use and how big your slices are. Just know that this pumpkin loaf with cream cheese frosting is definitely a treat! So, enjoy a slice (or two!) and don’t sweat the small stuff!
Enjoyed This Pumpkin Loaf with Cream Cheese Frosting Recipe?
Yay! I hope you loved it! If you did, pretty please leave a comment below and rate the recipe! It helps other bakers find it! Happy baking!
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Pumpkin Loaf: Craveable w/ Cream Cheese Frosting
Ingredients
