Spiced Pumpkin Loaf with Cream Cheese Frosting

A moist, warmly spiced pumpkin loaf topped with a rich cream cheese frosting and a sprinkle of toasted pecans—this cozy treat brings all the flavors of fall in every bite. With a tender crumb and creamy topping, it’s the kind of recipe I love to share during the cooler months or anytime I'm craving a comforting homemade dessert.

Why You’ll Love This Recipe

I always find this pumpkin loaf incredibly satisfying. It’s easy to make, and the warm spices fill my kitchen with that classic fall aroma. The texture stays perfectly moist thanks to the pumpkin puree and a combination of butter and oil. The cream cheese frosting adds a luxurious finish, and if I want a little crunch, I sprinkle chopped pecans on top. It's ideal for gatherings, holidays, or simply enjoying a slice with coffee on a crisp morning.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 ¼ cups all-purpose flour

• ¾ cup light brown sugar

• ¾ cup granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon fine sea salt

• 4 teaspoons pumpkin pie spice

• 15 ounces pure pumpkin puree

• 8 tablespoons unsalted butter, melted

• ½ cup vegetable oil + 1 tablespoon

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 8 ounces cream cheese, full fat, cut into pieces

• 4 tablespoons unsalted butter, softened

• 2 teaspoons vanilla bean paste

• ¾ teaspoon fine sea salt

• 4 cups powdered sugar, sifted

• 4 tablespoons heavy cream, room temperature

• 1 cup pecans, toasted & chopped (optional garnish)

Directions

1. I preheat my oven to 350 °F (≈175 °C), then spray two 8½″ × 4½″ loaf pans with cooking spray and line them with parchment paper.

2. In a medium bowl, I whisk together the flour, both sugars, baking powder, baking soda, salt, and pumpkin pie spice.

3. In a large bowl, I whisk the pumpkin puree with melted butter, vegetable oil, eggs, and vanilla extract.

4. I gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.

5. Then I divide the batter between the pans, smoothing the tops.

6. I bake the loaves for 55 to 65 minutes, checking around 50 minutes. If the tops start to brown too quickly, I tent them with foil. The loaves are done when they spring back when touched and a toothpick comes out clean.

7. After baking, I let them cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

8. For the frosting, I beat the cream cheese and softened butter until creamy, then mix in the vanilla bean paste and salt.

9. With the mixer on low, I gradually add the powdered sugar, then the cream one tablespoon at a time until the frosting is smooth and spreadable.

10. Once the loaves are completely cool, I spread the frosting evenly and sprinkle with chopped pecans if I want an extra touch.

Servings and timing

This recipe makes two loaves, which I slice into about 10 servings each—perfect for 20 people total. It takes roughly 20 minutes to prep, 55 to 65 minutes to bake, and I always allow time for cooling and frosting. So in total, I plan for around 70 minutes, plus extra cooling time.

Variations

When I want to change things up, I sometimes fold in ¾ cup of chocolate chips or chopped nuts into the batter before baking. For a more intense flavor, I’ve swapped the vanilla extract with maple extract or added a bit of orange zest. And when I’m baking for someone avoiding nuts, I simply leave off the pecans. This recipe is also great with a light glaze instead of full frosting if I want a less rich finish.

storage/reheating

I store the frosted loaves in the refrigerator in an airtight container for up to 5 to 7 days. When I freeze the loaves (before frosting), I let them cool fully, wrap them in plastic wrap, then foil, and they keep well for up to 8 weeks. When I’m ready to serve, I thaw them completely before frosting. If I want a warm slice, I microwave it for about 10–15 seconds, just enough to soften the texture without melting the frosting.

FAQs

How do I know when the pumpkin loaves are fully baked?

I test the center with a toothpick—if it comes out clean and the tops spring back when touched, they’re done. It usually takes 55 to 65 minutes.

Can I make this recipe into muffins?

Yes, I’ve made this batter into muffins by filling a muffin tin about ¾ full. I bake them at 350 °F for 20–25 minutes, or until a toothpick comes out clean.

What can I use instead of vanilla bean paste?

When I don’t have vanilla bean paste, I use the same amount of vanilla extract. The flavor won’t be quite as deep, but it still works beautifully.

Can I make this recipe dairy-free?

To make it dairy-free, I’ve swapped the butter for plant-based butter and used a dairy-free cream cheese alternative. Just be sure the substitutions are room temperature before mixing.

Is it okay to frost the loaf while still warm?

I always let the loaves cool completely before frosting. If they’re too warm, the frosting melts and becomes runny.

Conclusion

This spiced pumpkin loaf with cream cheese frosting is one of my favorite seasonal bakes. It’s simple to make, full of flavor, and perfect for sharing. Whether I serve it at a fall brunch, bring it to a holiday gathering, or just enjoy a slice with coffee, it never lasts long in my kitchen.