There's something magical about the scent of pumpkin and spices filling the kitchen on a cool autumn day. It’s the kind of aroma that wraps you in warmth and nostalgia, reminding you of pumpkin patches, hayrides, and cozy afternoons spent with loved ones. I wanted to create a pumpkin loaf that captures these fall vibes while being easy enough for any day of the week. This recipe uses real canned pumpkin puree to give it a rich flavor, and a perfect blend of spices that make every bite comforting. It’s moist, tender, and pairs wonderfully with a generous layer of cream cheese frosting. Whether you enjoy it with your morning coffee or share it with friends, this loaf is sure to be a favorite this season.
Did You Know?
Pumpkin puree is simply cooked and mashed pumpkin with no added sugar, spices, or preservatives. It’s often used in baking to add moisture, natural sweetness, and a hint of earthy flavor. Unlike pumpkin pie filling, which comes pre-spiced and sweetened, pumpkin puree allows you to control the flavor profile of your baked goods. It’s versatile, too—you can use it in muffins, soups, pies, and, of course, this delicious pumpkin loaf! If you have fresh pumpkins, you can even make your own puree at home by roasting or steaming the pumpkin and blending the flesh until smooth.
Yield:
1 loaf (9x5-inch loaf pan)
Ingredients:
1 1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened, room temperature
1 1/2 cups sugar
2 large eggs
1 cup 100% pure pumpkin puree
Cream Cheese Frosting:
8 oz (226g) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened, room temperature
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan.
Personal Tip: Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set aside.
Personal Tip: For a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time until well combined. Mix in the pumpkin puree until smooth.
Personal Tip: Using room temperature eggs helps them blend more evenly into the batter.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. Pour the batter into the prepared loaf pan and smooth the top.
Personal Tip: Gently tap the pan on the counter to release any air bubbles for an even rise.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then remove from baking pan and transfer to a wire rack to cool completely before frosting.
Personal Tip: If your oven tends to bake unevenly, rotate the loaf halfway through for an even golden crust.
If the top is getting to cooked, cover with foil: Lightly tent a piece of aluminum foil over the top of your loaf. This will prevent further browning while allowing the inside to continue baking. Make sure the foil is loosely placed so it doesn't stick to the top.
How to make the crumb to put on top of the frosting.
Personal Tip: Before frosting, slice a thin piece off one end of the loaf and crumble it into fine crumbs using your fingers or a food processor. Lightly toast the crumbs in a 350°F (175°C) oven for 5-7 minutes for extra crunch, then sprinkle them over the frosted loaf for a decorative finish.
Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing on low speed until fully combined.
Personal Tip: Make sure the cream cheese is at room temperature for a smoother frosting.
Spread the frosting evenly over the cooled pumpkin loaf using an offset spatula or butter knife, creating a layer about 1/2 inch thick. If you want to put loaf crumbs, you would do that now..
Personal Tip: Chill the loaf for 15 minutes after frosting for cleaner slices.
Nutritional Information (Per Serving):
Calories: 390, Protein: 4g, Carbohydrates: 58g, Fiber: 1g, Net Carbohydrates: 57g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 80mg, Sodium: 320mg, Sugars: 38g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Make your own pumpkin puree: If you have extra pumpkins from a fall harvest, making homemade puree is simple and more cost-effective. Roast or steam the pumpkin and blend until smooth. Store in the freezer for later use in recipes like this one.
- Choose the right spices: Buy spices like cinnamon, nutmeg, and cloves in bulk to save money. Store them in a cool, dry place to maintain freshness longer.
- Room temperature ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before mixing. This ensures a smoother batter and frosting, making your loaf light and fluffy.
- Adjust the sweetness: If you prefer a less sweet loaf, reduce the sugar in the batter to 1 1/4 cups. This allows the pumpkin and spices to shine more without being overly sweet.
- Frosting alternatives: For a lighter option, you can skip the cream cheese frosting and simply dust the loaf with powdered sugar or drizzle a simple glaze made from powdered sugar and milk.
- Storage tip: Keep the frosted loaf in an airtight container in the fridge for up to a week. Bring it to room temperature before serving for the best flavor.
- Freeze for later: Wrap individual slices of the loaf in plastic wrap and store them in the freezer. Thaw at room temperature or warm briefly in the microwave for a quick treat.
- Add a crunch: For extra texture, fold in chopped walnuts or pecans into the batter before baking. This adds a nice crunch that complements the soft loaf.
- Use fresh pumpkin: If you have access to fresh pie pumpkins, roast and puree them for an extra-rich flavor. Just make sure to strain any excess moisture for a thicker consistency.
- Portion control: If you’re watching your portions, bake the batter in two mini loaf pans. This way, you can freeze one for later, and it’s easier to share.
Let’s Learn About Canned Pumpkin Puree
What to Look for on the Label:
When choosing canned pumpkin puree, always check the label to ensure you're getting "100% pure pumpkin" with no added sugars, spices, or preservatives. Some brands may add extra ingredients that can alter the flavor and texture of your baked goods. Pure pumpkin puree should contain only one ingredient: pumpkin. Avoid "pumpkin pie mix," which includes added sugar and spices meant for making pies. If you want a fresher flavor, opt for organic options or consider making your own puree at home. Additionally, some varieties use different types of winter squash mixed in, which can slightly change the taste. Always read the ingredients list to know exactly what you’re getting.