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    Home » Recipes » Cakes / Cupcakes

    Pumpkin Loaf Cake

    Published: Sep 15, 2023 · Modified: Mar 4, 2025 by Maria Doss · This post may contain affiliate links · 8 Comments

    pinterst image.

    This Pumpkin Loaf Cake has the softest texture that will melt in your mouth. The cake is mildly sweet and pairs wonderfully with the luscious cream cheese frosting. It has an amazing flavor with a velvety plush crumb and is truly outstanding!

    Jump to Recipe
    sliced pumpkin cake topped with chopped pecans on a white tray.

    This recipe was created in response to a reader's question about using the pumpkin cupcake with cream cheese frosting to make a layer cake. During experimentation, I realized that using the same batter in a loaf pan reduced moisture loss and significant shrinkage upon cooling.

    So, I adjusted the recipe by omitting the milk, achieving a delicately tender loaf cake that wasn't excessively moist.

    As I mention in fall baking recipes, if you'd like to use fresh pumpkin instead of canned, then select smaller pumpkins, like the ones commonly used for Jack-O-Lanterns.

    They are sweet and flavorful and delicious to be used in healthy pumpkin pancakes or pumpkin waffles. They typically weigh between 4 to 8 pounds and are also known as sugar pumpkins.

    🎃 To make pumpkin puree from fresh pumpkin, cut the pumpkin in half, remove the seeds and fibers, then roast the halves cut-side down for 45 minutes to 1 hour until the flesh is soft. Cool completely, scoop out the flesh, blend it until smooth, and store it in the fridge for up to a week or freeze it for longer-term use.

    Jump to:
    • Why you'll love this?
    • Ingredients
    • How to make pumpkin loaf cake?
    • How to make cream cheese frosting?
    • How to store?
    • Helpful tips
    • More Fall deserts
    • Pumpkin Loaf Cake

    Why you'll love this?

    • Flavor - In addition to a generous amount of pumpkin, the taste is enhanced with fall spices such as ground cinnamon, ginger, allspice, and clove.
    • Texture - Like the almond flour cake, the crumb is ultra soft and just begins to break apart from the weight of the fork.
    • Sweetness - Not overly sweet, like the pumpkin mug cake and makes a perfect base for the sweet frosting.

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    ingredients needed.
    • Flour - Classic all purpose flour works best like in pumpkin waffles recipe. Self-rising flour can be used in place of flour and baking powder. However, the cake won’t be quite as soft or rise as well.
    • Pumpkin - As I mention in pumpkin cream cheese cake, use canned 100% pumpkin puree and not pumpkin pie filling. You can use fresh pumpkin in a pinch, but I prefer the flavor and texture of the cupcake when using canned.
    • Leavening - Both baking powder and baking soda allow for better control over the leavening process and help achieve the desired lift and texture.
    • Flavoring - Use a combination of cinnamon, ginger, cloves and allspice. You can also use premade pumpkin spice mix instead.
    • Eggs -  Room temperature eggs will fluff better and faster.
    • Butter - Adds a lovely buttery flavor. Leave your butter at room temperature for several hours to ensure proper creaming.
    • Oil - Just ¼ cup of oil adds a noticeable hint of extra moistness. Use a flavorless oil such as vegetable or corn oil.
    • Sugar - It is sweetened with both brown sugar and granulated sugar and confectioners sugar for the cream cheese frosting. Brown sugar adds moisture and compliments the fall spices and white sugar adds necessary sweetness.

    Tip: It’s easy to warm up fridge cold eggs – leave them in warm water for 5 minutes.

    How to make pumpkin loaf cake?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

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    2 photo collage of dry ingredients and a red beater beating butter and sugars in a glass bowl.
    2 photo collage of mixing pumpkin cupcake batter in a glass bowl using a red beater.

    1.Add flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, clove and nutmeg into a medium bowl and whisk to combine.

    2. Combine butter and both sugars in the bowl in a large bowl and use an electric mixer, beat until light and fluffy (2 to 3 minutes).

    3. Add pumpkin puree and vegetable oil and beat until well combined.

    4. Add eggs one at a time, stirring well after each addition. Beat in vanilla extract. Scrape down the sides and bottom of the bowl to ensure the ingredients are evenly combined.

    dry ingredients along with beaten butter and eggs in a glass bowl.
    2 hands mixing pumpkin cupcake batter in a glass bowl.

    5 & 6. Add the dry ingredients and beat until it just comes together. Don't overmix.

    a hand spreading pumpkin cake batter in a loaf an with a flat spatula.

    Transfer batter into a loaf pan and bake at 350 degrees for 40 to 50 minutes, until a toothpick inserted comes clean. Cool completely.

    How to make cream cheese frosting?

    2 photo collage a red electric beater beater, beating cream cheese frosting in a glass bowl.
    2 photo collage a red electric beater beater, beating cream cheese frosting in a glass bowl.

    1. Add cream cheese, butter, vanilla extract and salt into a medium bowl.

    2. Uisng an electric beater, beat until smooth and creamy.

    Tip: Use full-fat cream cheese for a perfectly creamy frosting.

    3 & 4. Gradually add confectioners sugar and beat until smooth, and light.

    a hand spreading white frosting on a loaf cake.

    Spread the frosting on top of the cooled cake using a rubber spatula and sprinkle chopped pecans on top.

    sliced pumpkin cake topped with chopped pecans on a white tray.

    How to store?

    Due to the dairy content in cream cheese frosting, it's best to store it in the refrigerator. Place in an airtight container to prevent them from absorbing any odors from the refrigerator and the frosting doesn't dry out.

    It is best served at room temperature for the melt-in-your mouth texture. If the cake has been refrigerated, you might want to let them sit at room temperature for a few hours before serving

    Helpful tips

    • I like to use Libby’s brand of pumpkin puree as it is thick with rich color and taste. Different brands may be lighter in color or more watery in consistency.
    • Use room temperature eggs for fluffier texture.
    • Use 2 teaspoons of pumpkin pie spice instead of the spices. 
    • Layer cake - Double the pumpkin loaf cake recipe and bake in two 9-inch round baking pans.
    a hand using a fork to cut into a slice of pumpkin cake on a white plate.

    More Fall deserts

    • mini cheesecakes on a round board.
      No Bake Mini Cheesecakes
    • round metal cake pan with bread pudding topped with vanilla ice cream.
      Air Fryer Bread Pudding
    • 3 baked apple halves in an air fryer basket.
      Air Fryer Baked Apples
    • a spoon of banana cake from a mug.
      Banana Mug Cake
    sliced pumpkin cake topped with chopped pecans on a white tray.

    Pumpkin Loaf Cake

    This Pumpkin Loaf Cake has the softest texture that will melt in your mouth. The cake is mildly sweet and pairs wonderfully with the luscious cream cheese frosting. It has an amazing flavor with a velvety crumb and is truly outstanding!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 1 hour hour 45 minutes minutes
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 10 Servings
    Calories: 342kcal
    Author: Maria Doss

    Equipment

    • loaf pan
    • Electric beater

    Ingredients

    Cake

    • 1 ¼ cups all purpose flour
    • 1 ¼ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon all spice
    • ¼ teaspoon ground clove
    • 1 stick unsalted butter, room temperature
    • ½ cup sugar
    • ¼ cup packed light brown sugar
    • 1 cup pumpkin puree
    • ¼ cup vegetable oil
    • 2 eggs, room temperature
    • 1 teaspoon vanilla extract

    Frosting

    • 4 ounces cream cheese, room temperature
    • 4 tablespoons unsalted butter, room temperature
    • 1 teaspoon salt
    • 2 cups confectioners sugar
    • chopped toasted pecans, optional
    Prevent your screen from going dark

    Instructions

    Cake

    • Preheat oven to 350F (175C) and spray a standard loaf pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.
    • Add flour, baking powder, baking soda, salt, cinnamon, ginger, all spice and clove into a medium bowl and whisk to combine.
    • Combine butter and both sugars in the bowl in a large bowl and use an electric mixer, beat until light and fluffy (2 to 3 minutes).
    • Add pumpkin puree and vegetable oil and beat until well combined.
    • Add eggs one at a time, stirring well after each addition. Beat in vanilla extract. Scrape down the sides and bottom of the bowl to ensure the ingredients are evenly combined.
      Tip: Room temperature eggs will fluff better and faster.
    • Add the dry ingredients and beat until it just comes together. Don't overmix.
    • Transfer batter into the prepared loaf pan, smooth top and bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
    • Place pan on a wire rack to cool completey before frosting.

    Frosting

    • Combine cream cheese, butter, vanilla extract and salt in a medium bowl and beat until smooth and creamy.
      Tip: Use full-fat cream cheese and not the spreadable type from a tub. The full-fat will give the frosting a perfectly creamy consistency. 
    • Gradually add confectioners sugar and beat until smooth, and light.
    • Spread the frosting on top of the cake using a rubber spatula and sprinkle chopped pecans on top.

    Notes

    I like to use Libby’s brand of pumpkin puree as it is thick with rich color and taste. Different brands may be lighter in color or more watery in consistency.
    Use room temperature eggs for fluffier pumpkin cake.
    Use 2 teaspoons of pumpkin pie spice instead of the spices. 
    Layer cake - Double the recipe and bake in two 9-inch round baking pans.

    Nutrition

    Serving: 1 Serving | Calories: 342kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 487mg | Potassium: 99mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4410IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Reader Interactions

    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      November 23, 2017 at 4:53 am

      Ooooh this tastes like pumpkin cheesecake?! Then yesssss....count me in! Happy Thanksgiving Maria! Xoxo

      Reply
      • Maria Doss

        November 23, 2017 at 4:58 am

        Thank you Kelly:)

        Reply
    2. Ashika | Gardening Foodie

      November 23, 2017 at 8:27 pm

      I seriously wish that I could come to your house for breakfast Maria ( can I pleeeeze:) ...this looks divine. I really really have to try this recipe. My son is a HUGE cheesecake fan and he would absolutely love this for breakfast if it tastes like cheesecake.
      Definitely saving to try!

      Reply
      • Maria Doss

        November 28, 2017 at 2:45 pm

        Aww...thank you dear:)

        Reply
    3. Deepika|TheLoveOfCakes

      November 27, 2017 at 4:56 pm

      Don't you just come up with such amazingly creative ideas Maria!! Love all of your overnight oat recipes! This one is so good since it doubles up as dessert too!

      Reply
      • Maria Doss

        November 28, 2017 at 2:45 pm

        Thank you SO much dear Deepika:)

        Reply
    4. Mary

      October 23, 2023 at 7:33 am

      5 stars
      The best pumpkin cake recipe ever. Guests love the creamy, moist flavorful dessert!

      Reply
      • Maria Doss

        October 23, 2023 at 6:09 pm

        That’s so great to hear! So glad you love it hun – Maria ♡

        Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

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