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Pumpkin Loaf with Cream Cheese Frosting

A moist, tender pumpkin loaf with warm fall spice, topped with thick, tangy cream cheese frosting.
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Ingredients Method Notes

Ingredients
  

Batter
  • ¼ cup ½ stick butter, softened
  • 1 cup white sugar
  • ¼ cup brown sugar packed
  • 2 eggs
  • ½ cup buttermilk
  • 1 cup pumpkin puree
  • 240 g all-purpose flour or 2C not packed
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
Cream Cheese Frosting
  • ½ stick 4 Tbsp butter, softened
  • 8 oz brick cream cheese not whipped, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 350°F and generously grease a loaf pan.
  2. In a large bowl, mix all of the wet ingredients: the butter, white sugar, brown sugar, eggs, buttermilk, and pumpkin puree. Use a hand mixer or the paddle attachment on a stand mixer.
  3. Add the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt) and mix until just combined. Don't overmix.
  4. Pour into the loaf pan and bake at 350°F for about 45 minutes, until a toothpick comes out clean.
  5. For the frosting, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and beat until fluffy.
  6. Let the loaf cool completely, then frost.

Notes

  • Weigh your flour. 240 grams is the right amount, and scooping with a measuring cup can pack in too much.
  • Use brick-style cream cheese, not whipped or spreadable, so the frosting stays thick.
  • Let the loaf cool completely before frosting so the frosting doesn't melt and slide off.
  • Store leftovers in the fridge because of the cream cheese frosting.