Description
A moist, spiced pumpkin loaf topped with creamy cream cheese frosting and optional pecans.
Ingredients
- 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)
Instructions
- Preheat oven to 350 °F (≈175 °C). Spray two 8½″ × 4½″ loaf pans with cooking spray and line with parchment paper.
- In a medium bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In another large bowl, whisk together pumpkin puree, melted butter, vegetable oil, eggs, and vanilla extract.
- Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 55 to 65 minutes (start checking around 50 minutes). The loaves should spring back when touched, and a toothpick in the center should come out clean. If browning too fast, tent with foil.
- Let the loaves cool in the pans for 15 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting: beat cream cheese and softened butter on medium speed for 2 to 3 minutes until light and creamy; add vanilla bean paste and salt and mix.
- With mixer on low, slowly add powdered sugar one cup at a time. Then add heavy cream one tablespoon at a time until frosting is smooth and spreadable (adjust thickness by adding more sugar or cream as needed).
- Spread frosting evenly on cooled loaves, then sprinkle with chopped pecans if desired.
Notes
- Store frosted loaves in the refrigerator in an airtight container; they keep for about 5 to 7 days.
- You can freeze the loaves before frosting: once cooled, wrap twice in plastic wrap and once in foil, and freeze for 6–8 weeks. Thaw fully before frosting.
- Use pumpkin puree, not pumpkin pie filling.
- For mix‑ins (e.g. nuts or chocolate chips), add about ¾ cup when folding the dry ingredients.
- Ensure loaves are completely cooled before frosting; frosting too early may melt.
Nutrition
- Calories: 382 kcal
- Sugar: 41 g
- Sodium: 252 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
