Pumpkin Loaf Bread with a luscious cream cheese frosting—soft, spiced, and irresistible! Perfect for cozy fall mornings or sweet cravings.

Scale

Pumpkin Loaf:

1 3/4 cups all-purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp salt

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1 1/2 cups pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

1/4 cup milk

1 tsp vanilla extract

Cream Cheese Frosting:

6 oz cream cheese, softened

3 tbsp unsalted butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract

A dash of ground cinnamon (optional for topping)

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1. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.

2. In another bowl, whisk eggs, both sugars, pumpkin puree, oil, milk, and vanilla until smooth.

3. Stir dry ingredients into wet until just combined.

4. Pour batter into a greased loaf pan and bake at 350°F (175°C) for 50–60 minutes.

5. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.

7. Frost the cooled loaf and top with a sprinkle of cinnamon.

Let loaf cool completely before frosting to avoid melting.

Use canned pumpkin puree, not pie filling, for the right texture and spice balance.

To make it nut-free and allergy-friendly, ensure no cross-contamination with spices or toppings.