This Pumpkin Loaf Cake is so soft, it will melt in your mouth! It is easy, mildly sweet with cozy Fall spices. Baked in a loaf pan, it's just as easy as pumpkin bread but with a finer, more tender crumb that makes it perfect for pumpkin dessert - So good!
If you are looking for more pumpkin cake recipes, then try the pumpkin mug cake recipe or the pumpkin cream cheese cake next!
A Quick Look at the Recipe
✅ Recipe Name: Pumpkin cake in a loaf pan
🕒 Ready In: 1 hour plus 45 minutes
👪 Makes: 10 servings
🧑🍳 Main Ingredients: Flour, canned pumpkin puree, eggs, oil, white and brown sugar.
📌 Difficulty: Fairly easy baking recipe
Why you’ll love this pumpkin cake recipe?
Made with plenty of pure pumpkin purée and warm fall spices, this pumpkin loaf is rich, cozy, and full of autumn flavor. It has an incredibly soft, moist, and tender crumb—almost like an extra-soft pumpkin bread, but with the delicate texture of a sponge cake.
It's lightly sweetened, allowing the pumpkin and spices to truly shine, while the tangy cream cheese icing adds the perfect finishing touch. If you're looking for a pumpkin cake that's guaranteed to impress, this is the one!
- maria doss
Jump to:
- A Quick Look at the Recipe
- Why you’ll love this pumpkin cake recipe?
- Is this pumpkin cake or pumpkin bread?
- Why bake pumpkin cake in a loaf pan?
- Tips for Success
- More Pumpkin Desserts To Try This Fall
- Pumpkin Loaf Cake
- Does the pumpkin loaf cake crack?
- What is the best canned pumpkin for cake?
- More Easy Pumpkin Desserts
- More Cake Recipes
This pumpkin loaf cake came about after a reader asked if my pumpkin cupcakes recipe could be baked as a loaf cake instead. After testing it several times, I found that simply baking the cupcake batter in a loaf pan wasn't the best approach. Because loaf cakes bake longer, the extra baking time changed the texture and also there is reduced moisture loss in a loaf pan, when comapred to a cupcake pan. So I adjusted the recipe by removing the milk. The result is a beautifully soft, tender pumpkin loaf that's perfectly moist without being heavy or overly wet.
Is this pumpkin cake or pumpkin bread?
Although it's baked in a loaf pan like pumpkin bread, the texture is much softer and more cake-like. Pumpkin breads are denser, less sweet and perfect for breakfst. Whereas a Pumpkin cake has a lighter crumb, is sweeter and enjoyed as a dessert
Why bake pumpkin cake in a loaf pan?
I love baking this pumpkin cake in a loaf pan because it feels more casual than a round or layered cake. It's perfect for weeknight desserts, brunch, or sharing over coffee, and there's no need to fuss with stacking or decorating layers. Best of all, you get a higher cake-to-frosting ratio, so every slice is packed with soft, spiced pumpkin cake with just the right amount of tangy cream cheese frosting.
Tips for Success
- 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.
- To make a pumpkin layer cake, double the recipe for pumpkin cake and bake in two 9-inch round baking pans and also double the cream cheese frosting.
- The cake can be baked in a 8x8 inch pan instead of the loaf pan. You might need to double the frosting recipe!
- Store leftovers in the fridge, because of the dairy in the cream cheese icing. But leave it out for atleast 2 hours before enjoying for the softest texture.
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More Pumpkin Desserts To Try This Fall
Pumpkin Loaf Cake
Equipment
Ingredients
For the 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 at room temperature
- ½ cup sugar
- ¼ cup packed light brown sugar
- 1 cup pumpkin puree
- ¼ cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
For the frosting
- 4 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 1 teaspoon salt
- 2 cups confectioners sugar
- chopped toasted pecans, optional
Instructions
Make the cake
- Prep. 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.
- Mix dry ingredients. Add flour, baking powder, baking soda, salt, cinnamon, ginger, all spice and clove into a medium bowl and whisk to combine.
- Mix wet batter. Combine butter and both sugars in a large bowl and using 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.
- Finish and bake. 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.
- Cool. Place the pan on a wire rack to cool completely before frosting.
Make the frosting
- Make frosting. Combine cream cheese, butter, vanilla extract and salt in a medium bowl and beat until smooth and creamy. Gradually add the confectioners sugar and beat until smooth, and light.👉 Use full-fat cream cheese and not the spreadable type from a tub. The full-fat will give the frosting a perfectly creamy consistency.
- Frost the cake. Spread the frosting on top of the cake using a rubber spatula and sprinkle chopped pecans on top. Slice and enjoy!
Notes
Nutrition
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.
Does the pumpkin loaf cake crack?
No, this pumpkin loaf cake does not crack like other loaf cakes. Loaf cakes generally have a crack down the center. That is because the outside sets before the center finishes rising, so as the batter continues to expand in the oven, it naturally splits the top. It's actually a sign that the cake rose properly and baked as it should.
However, this pumpkin loaf cake is much moister than most loaf cakes, so it doesn't crack. The extra moisture keeps the top soft and flexible for longer, allowing it to stretch as the cake rises instead of splitting open.
What is the best canned pumpkin for cake?
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.
More Easy Pumpkin Desserts
- Mini Pumpkin Cheesecakes are beautifully layered with an ultra-creamy pumpkin filling and fluffy individual cheesecake - Perfect for Thanksgiving dessert!
- Pumpkin Cream Cheese Cake has a soft and plush texture topped with the most decadent cream cheese swirl.
- Pumpkin Mug Cake has the perfect fluffy texture! Ready in under 5 minutes from start to finish, it is warm, cozy, and studded with gooey bits of melted chocolate chips.
- Crave-worthy pumpkin almond croissants infuse buttery, flaky pastry with the rich flavors of honey, pumpkin and almond flour. Easy & scrumptious!
More Cake Recipes
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Kelly @ Kelly Lynns Sweets and Treats
Ooooh this tastes like pumpkin cheesecake?! Then yesssss....count me in! Happy Thanksgiving Maria! Xoxo
Maria Doss
Thank you Kelly:)
Ashika | Gardening Foodie
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!
Maria Doss
Aww...thank you dear:)
Deepika|TheLoveOfCakes
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!
Maria Doss
Thank you SO much dear Deepika:)
Mary
The best pumpkin cake recipe ever. Guests love the creamy, moist flavorful dessert!
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡