Prep Time

10 min

Cook Time

1 hr




5 MG


Pumpkin Loaf:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Cream Cheese Icing:

  • 4 ounces (1/2 cup) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tbsp maple syrup


Tips & Techniques

  1. Wait 10-15 minutes for the loaf to cool before icing to avoid the icing from melting


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set this dry mixture aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 2-3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Stir in the pumpkin puree, milk, and vanilla extract until the mixture is well combined.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; just mix until no flour streaks remain.
  7. Pour the batter into the prepared loaf pan and spread it out evenly.
  8. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it and check for doneness around the 50-minute mark.
  9. While the loaf is baking, prepare the cream cheese icing. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
  10. Once the pumpkin loaf is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  11. Once the loaf has cooled, spread the cream cheese icing over the top.
  12. Slice and enjoy your delicious homemade pumpkin loaf with infused creamy cream cheese icing!


The cream cheese icing adds a delightful tangy sweetness that pairs perfectly with the spiced pumpkin loaf. It’s a wonderful treat for any occasion.