Pumpkin Spice Loaf Cake
🟢 Difficulty Level: Easy
⏱️ Total Time: ~1 hour 20 minutes
👨🍳 Servings: 8–10 slices
🔥 Calories: ~380 kcal per slice (with frosting)
This Pumpkin Spice Loaf Cake is soft, moist, and filled with cozy autumn flavors, cinnamon, nutmeg, and ginger come together beautifully with creamy pumpkin puree. Topped with a smooth cream cheese frosting, it’s the ultimate fall bake that tastes like a warm hug in every bite. Perfect for Thanksgiving, Sunday coffee, or a sweet afternoon treat. 🍁☕
🧂 Ingredients
For the cake:
- 250g pumpkin puree (1 cup)
- 50g sunflower oil (¼ cup)
- 150g milk (½ cup + ⅛ cup)
- 2 large eggs
- 1 tsp vanilla extract
- 85g granulated sugar (⅓ cup + 1 tbsp)
- 85g light brown sugar (⅓ cup + 2 tsp)
- 250g all-purpose flour (2 cups)
- 8g baking powder (1½ tsp)
- Spices: 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger
For the frosting:
- 150g cream cheese (⅔ cup)
- 60g sugar (¼ cup + 1 tbsp)
- 60g whipping cream (¼ cup)
- 1 tsp vanilla bean paste
🍽️ Used Equipments
- Mixing bowls :
- Whisk (or hand mixer) :
- Sifter :
- Oven :
👩🍳 Step by Step Instructions
- Preheat the oven to 180°C (350°F). Line a loaf pan with parchment paper and lightly grease with butter.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, oil, milk, both sugars, and vanilla until smooth.
- Add dry ingredients: Sift in flour, baking powder, and spices. Mix gently until just combined, do not overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for about 60 minutes, checking halfway through. If the top browns too fast, cover with foil.
- Cool: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Whisk together cream cheese and sugar until smooth. Add whipping cream and vanilla, whisking until thick and fluffy.
- Frost: Once the loaf is completely cool, spread the frosting evenly on top.
- You can add some topping if you want, whatever you want work, slice and enjoy.
🧮 Nutritional Info (per slice, approx.)
- Calories: 380 kcal
- Protein: 6g
- Fat: 17g
- Carbohydrates: 48g
- Sugar: 28g
- Fiber: 2g
(Values may vary slightly depending on brands and portion sizes.)
❌ Common Mistakes to Avoid
- Overmixing the batter: This can make the loaf dense instead of soft. Stir until just combined.
- Skipping the foil halfway: The loaf top browns quickly, covering prevents burning.
- Frosting while warm: Make sure the cake is completely cool before frosting to prevent melting.
- Using watery pumpkin puree: If your puree seems runny, blot it slightly with paper towels before mixing.
💬 FAQ
Q1: Can I make this loaf ahead of time?
✅ Yes! It stays moist for 3–4 days in the fridge. Frost it right before serving for best texture.
Q2: Can I freeze the cake?
✅ Absolutely, wrap unfrosted slices tightly and freeze for up to 2 months. Thaw and frost before serving.
Q3: Can I make it dairy-free?
🌱 Yes, use coconut milk instead of regular milk and vegan cream cheese for the frosting.
Q4: What if I don’t have pumpkin puree?
🥕 You can substitute it with sweet potato or butternut squash puree for a similar flavor.
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