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Easy Pumpkin Loaf with Maple Cream Cheese Frosting

pumpkin loaf with maple cream cheese frosting - featured image
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This cozy pumpkin loaf with maple cream cheese frosting is incredibly moist, tender, and perfectly balanced. It’s an easy, crowd-pleasing fall dessert that comes together in just 15 minutes of prep.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 ½ cups (340g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) whole milk
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat with a hand mixer or whisk vigorously for about 2 minutes until thick and slightly lighter in color.
  4. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla extract until thick and glossy.
  5. Gradually add dry ingredients to wet ingredients, alternating with milk. Start with a third of the flour mixture, mix until just combined, then add half the milk. Repeat, ending with flour mixture. Do not overmix.
  6. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly after 40 minutes, tent with foil.
  7. Cool in pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before frosting.
  8. For frosting: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add sifted powdered sugar, beating on low speed. Add maple syrup, vanilla extract, and pinch of salt. Beat on medium-high for 1 minute until light and fluffy. Adjust consistency with milk or powdered sugar if needed.
  9. Once loaf is completely cool, spread frosting generously over the top. Slice and serve.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Cool the loaf completely before frosting to prevent melting. Toast leftover slices for an extra treat. Store frosted loaf in refrigerator for up to 5 days. Unfrosted loaf can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin loaf, pumpkin bread, maple cream cheese frosting, fall dessert, easy pumpkin recipe, quick bread

Find it online: https://dahliadishes.com/easy-pumpkin-loaf-with-maple-cream-cheese-frosting/