Pumpkin Loaf Cake

A little—and that’s completely normal! Loaf cakes, especially denser cakes like pound cakes, often develop a crack down the center. The outside of the cake sets first while the center is still rising, so as the batter continues to expand, it naturally pushes through the top and creates that signature crack. In fact, a crack is often a sign that your loaf has risen properly.
This pumpkin loaf cake is softer and more moist than a typical loaf cake, so the crack tends to be more subtle. The extra moisture keeps the surface softer and more flexible as the cake rises, allowing it to stretch instead of splitting as dramatically.

For the best results, I recommend using 100% canned pumpkin purée. It's thick, flavorful, consistent, and much easier than making pumpkin purée from scratch. My favorite is Libby’s 100% Pure Pumpkin, which has a rich flavor and thick texture that's perfect for baking.
Be sure to use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling contains added sugar, spices, and other ingredients that will change the flavor, sweetness, and texture of your cake.
If you prefer homemade pumpkin purée, cut a pumpkin in half, scoop out the seeds and fibers, then roast the halves cut-side down until the flesh is very tender, about 45 minutes to 1 hour. Let it cool, scoop out the flesh, and blend until smooth. Store it in the refrigerator for up to 1 week or freeze it for longer storage.

I love baking this pumpkin cake in a loaf pan because it feels a little more relaxed than a traditional round or layered cake. There’s no stacking, frosting between layers, or fancy decorating, making it perfect for a casual weeknight dessert, weekend brunch, or enjoying with a cup of coffee.
It also makes a wonderfully tall cake with a generous layer of cream cheese frosting on top. So, you get plenty of soft, warmly spiced pumpkin cake and tangy frosting in every slice—the perfect balance without the fuss of a layer cake.

Pumpkin cake gets its incredibly soft, moist texture from a combination of pumpkin puree, butter, oil, and brown sugar.
Pumpkin puree naturally contains a lot of moisture and fiber, which helps keep the cake tender and prevents it from drying out as it bakes. I also use both butter and oil for the best of both worlds—butter adds richness and flavor, while oil stays liquid at room temperature, helping the cake remain soft and moist.Brown sugar also plays a role. Because it contains molasses, it helps retain moisture in the cake, giving you that soft, tender crumb that stays moist even after baking.
The result is a pumpkin cake that is incredibly soft and tender without being heavy or gummy.

Cream cheese icing is such a perfect match for pumpkin cake because its tangy flavor balances the cake’s sweetness and warm spices.
Pumpkin cake is naturally rich, moist, and warmly spiced, so a traditional buttercream can sometimes make it feel overly sweet. The slight tanginess of cream cheese cuts through that sweetness and complements the pumpkin and spices without overpowering them.
The smooth, velvety icing also pairs beautifully with the cake’s soft, tender crumb. It adds just the right amount of richness while keeping each bite balanced and creamy rather than heavy.

Yes, you can absolutely freeze pumpkin cake! Since this cake is naturally soft and moist, it freezes well without becoming dry.
For the best results, I recommend freezing the cake unfrosted and adding the cream cheese icing after thawing. However, you can also freeze the fully frosted cake if you want to make it completely ahead of time.
How to Freeze Unfrosted Pumpkin Loaf Cake?
Let the loaf cake cool completely before wrapping. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a large freezer-safe bag. This helps prevent freezer burn and keeps the cake from absorbing freezer odors.
The unfrosted cake can be frozen for up to 3 months.
How to Freeze Frosted Pumpkin Loaf Cake?
You can also freeze the cake with the cream cheese icing already on top.
Full cake – Place the frosted, uncovered cake in the freezer for 2 to 3 hours, or until the icing is completely firm. Then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 1 month for the best quality.
Individual slices – Place the slices in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer the frozen slices to a freezer-safe zip-top bag or airtight container and freeze for up to 1 month.
How to Thaw Pumpkin Cake?
For an unfrosted cake, unwrap it and let it thaw completely on the counter, preferably overnight. Once thawed, add the cream cheese icing before serving.
For a frosted cake, transfer the wrapped cake from the freezer to the refrigerator and let it thaw for about 24 hours. Once thawed, carefully remove the plastic wrap while the icing is still cold to prevent it from sticking. Let the cake sit at room temperature for about 1 hour before serving.