For October I decided to try something new and offer a seasonal loaf that will only be available for the month. To my surprise, it was an overwhelming success! I am still blown away by the support that I receive with my baking!

When I was trying to come up with this recipe I made this loaf probably about six or seven times and I always felt that it was missing something. I wasn’t sure if I should add pumpkin seeds to it or pecans but nothing was seeming to be the right fit for it. Once I added the icing to it though I felt that it was perfect!

This pumpkin loaf is perfectly spiced and has the right amount of pumpkin flavour, but the cinnamon cream cheese icing is the real show stopper here. If you love pumpkin then you will love this loaf.

This loaf was only available for October, but if you want to keep making it yourself all year long here is the recipe.

I hope you enjoy this loaf as much as I enjoyed making it, please let me know what you think, and if you make it share it on Instagram and tag me in it!

INGREDIENTS

2 cups all-purpose flour

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 tsp baking soda

1/2 tsp salt

1 1/2 cup canned pumpkin puree

1/2 cup vegetable oil

1 1/2 cup sugar

2 large eggs

Cream Cheese Icing

4 ounces cream cheese, room temperature (half a block of cream cheese that you buy in the store)

1/4 cup butter, room temperature

1/2 cup powdered sugar

1/2 tsp vanilla

1/2 tsp cinnamon

DIRECTIONS

Preheat the oven to 350F and grease a 9″×5″ loaf pan.

In a large bowl, whisk together the flour, spices, baking soda, and salt. Set aside.

In a medium bowl, mix together pumpkin, oil, sugar, and eggs.

Slowly add the dry ingredients to the wet ingredients until just combined.

Pour batter into the baking pan and bake for 60-65 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.

For the icing

Beat together the cream cheese and butter until fluffy.

Add in the powdered sugar, vanilla, and cinnamon and beat until combined.

Spread evenly over top of the cooled loaf

Print Pin

Pumpkin Spice Loaf with Cinnamon Cream Cheese Icing

Course Dessert

Cuisine American

Keyword Cinnamon Cream Cheese Icing, Cream Cheese Icing, pumpkin, pumpkin spice

Prep Time 10

Cook Time 1

Ingredients

2 cups all-purpose flour
t tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 1/2 cup canned pumpkin puree
1/2 cup vegetable oil
1 1/2 cup sugar
2 large eggs

Cinnamon Cream Cheese Icing

1/4 cup butter room temperature
4 oz cream cheese room temperature (half a block of cream cheese that you buy in the store)
1/2 cup icing sugar
1/2 tsp vanilla
1/2 tsp cinnamon

Instructions

Pumpkin Loaf

Preheat oven to 350F and grease and line a 9×5″ loaf pan with parchment paper.
In a large bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
In a medium bowl, mix together pumpkin, oil, sugar, and eggs.
Slowly add the dry ingredients to the wet ingredients until just combined.
Pour batter into baking pan and bake for 60-65 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.

Cinnamon Cream Cheese Icing

Beat together the cream cheese and butter until fluffy
Add in the powdered sugar, vanilla, and cinnamon and beat until combined.
Spread evenly over top of the cooled loaf

Pumpkin Loaf With Cinnamon Cream Cheese Icing is Perfect for Fall