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Spiced Pumpkin Loaf Topped with Cream Cheese Frosting

Pumpkin bread with cream cheese frosting is warmly spiced with cinnamon, ginger, nutmeg, and cloves, then baked until the center feels set. A smooth, tangy frosting tops the cooled, tender loaf for a classic fall bake.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the loaf
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 cup neutral oil such as canola
  • 1 cup granulated sugar
  • 2 eggs large
  • 1.5 cups pumpkin puree canned, not pumpkin pie filling
  • 1 tsp vanilla extract
For the cream cheese frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cups powdered sugar
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 1 9x5-inch loaf pan
  • 1 electric mixer

Method
 

Make the loaf
  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. In a large bowl, whisk the oil and granulated sugar.
  5. Whisk in the eggs, pumpkin puree, and vanilla until smooth.
  6. Add the flour mixture and stir just until no dry streaks remain.
  7. Scrape the batter into the prepared pan.
  8. Bake for 55 to 70 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the center feels set.
  9. Cool the loaf in the pan for 15 minutes.
  10. Turn it out onto a wire rack and cool completely before frosting.
Make the cream cheese frosting
  1. In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth.
  2. Beat in the powdered sugar, vanilla, and salt until creamy.
  3. Spread the frosting over the cooled loaf.

Notes

Let the loaf cool completely before frosting so the cream cheese frosting stays smooth. Refrigerate leftovers for up to 4 days; freezing is suitable, preferably before frosting. For a dairy-free swap, use dairy-free cream cheese and butter.