Spiced Pumpkin Loaf with Cream Cheese Frosting
A Delightful Fall Treat that Will Fill You and Your Loved Ones with All Your Favorite Flavors and Smells of the Season! It's Easy and Fun to Make, but even Better to Eat!
Average Rating:
5 / 5, 2 votes

Servings: 8-10 Slices
Prep Time: 30 Minutes Minutes
Bake/Cook Time: 50-60 Minutes Minutes


Pumpkin Loaf:  

7/8 Cup (213 grams)

Canned Pumpkin Puree


Large Eggs, lightly beaten

1/2 Cup

Light Olive Oil

1/3 Cup


1.5 Cups (300 grams)

Granulated Sugar

1.5 Cups (210 grams)

Authentic Foods Steve's GF Cake Flour

3/4 Teaspoon

Baking Soda

3/4 Teaspoon

Baking Powder

3/4 Teaspoon


3/4 Teaspoon

Ground Cinnamon

1/4 Teaspoon

Freshly Grated Nutmeg

1/8 Teaspon

Cream Cheese Frosting:  

3/4 Cup 1 Tablespoon

Confectioner's Sugar (Powdered)

1/4 Teaspoon

Vanilla Powder

2 Tablespoons

Cream Cheese, softened

2-3 Tablespoons



Pumpkin Loaf:

  1. Preheat oven to 350F and grease a loaf pan and line inside with parchment paper.
  2. Combine cake flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix the ingredients together.
  3. In separate bowl or using the electric stand mixer with the whisk attachment, whisk pumpkin puree gradually adding eggs to combine. Add oil and water and whisk lightly to combine with pumpkin.
  4. Add the sugar and whisk until everything is combined evenly. Scrape down bottom and sides of bowl to incorporate all ingredients well
  5. Once well combined add all dry ingredients to wet and mix using the paddle of your electric stand mixer or stir until evenly combined.
  6. Place the batter in a loaf pan and spread evenly with spatula then place in preheated oven for 50-60 minutes until bread springs back when touched and toothpick inserted into center comes out clean.
  7. While the loaf is cooking you can make the icing. Once the loaf is cool, spread the icing on the loaf.

Cream Cheese Icing:

  1. Sift confectioner’s sugar and vanilla powder.
  2. Add softened cream cheese and mix with your electric stand mixer using the paddle attachment until evenly distributed.
  3. Add milk 1 Tablespoon at a time until the mixture develops into a fairly thick consistency but thin enough to spread on loaf with a spatula.
  4. Once the loaf is cool, spread evenly on top of the loaf and allow to sit uncovered for 10-15 minutes for icing to set.


Reviewed on 11/11/2017 by Martha
I made this recipe using fresh grated ginger in addition to the fresh grated nutmeg ...FANTASTIC!!! No one would ever know it was gluten free. I'm going to try making these as cupcakes next.

Reviewed on 1/25/2021 by Angel S
I'll give the 5 star rating. Very good!

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