Pumpkin Loaf Cake with Cinnamon Cream Cheese Frosting

🎃 Pumpkin Loaf Cake with Cinnamon Cream Cheese Frosting

Makes: 1 (9×5-inch) loaf
Bake: 350°F (175°C) for 50–60 minutes

Pumpkin Loaf

Ingredients

• ½ cup granulated sugar (115g)
• ½ cup packed brown sugar (95g)
• ½ cup neutral oil (120ml)
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup pumpkin purée (180g)
• ¼ cup milk (60ml)
• 2 cups all-purpose flour (240g)
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg

Cinnamon Cream Cheese Frosting

• 4 oz cream cheese (120g), softened
• 3 tbsp unsalted butter (40g), softened
• ⅔ cup powdered sugar (80g)
• 1 tsp vanilla extract
• Pinch of salt
• ½ tsp ground cinnamon, plus extra for topping

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
2. Mix the wet ingredients. Whisk the granulated sugar, brown sugar, oil, eggs, vanilla, pumpkin purée, and milk until smooth.
3. Add the dry ingredients. Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir gently until just combined. Avoid overmixing.
4. Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
5. Cool completely. Allow the loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack. Let it cool completely before frosting.
6. Make the frosting. Beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, salt, and cinnamon. Beat until creamy and fluffy.
7. Decorate. Spread a thick layer of cinnamon cream cheese frosting over the cooled pumpkin loaf. Finish with a light dusting of cinnamon.

🍂 Serving tip: Cut into thick slices so you get plenty of soft, moist pumpkin cake and cream cheese frosting in every bite.