Print

The Ultimate Pumpkin Loaf with Maple Cream Cheese Frosting

pumpkin loaf with maple cream cheese frosting - featured image
Print Recipe

This incredibly moist pumpkin loaf is topped with a tangy-sweet maple cream cheese frosting. It’s the perfect last-minute dessert for fall gatherings, made with simple pantry staples and guaranteed to impress.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 can (15 oz or 425g) pumpkin puree
  • ¼ cup (60g) sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides to create a sling.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt until evenly distributed.
  3. In a large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add 2 large eggs and whisk until smooth and slightly lighter in color, about 1 minute. Then add ½ cup vegetable oil, ¼ cup melted unsalted butter, 1 can pumpkin puree, ¼ cup sour cream, and 2 teaspoons vanilla extract. Whisk until completely combined and smooth.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently, just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared pan and spread it evenly. Tap the pan on the counter a couple times to release air bubbles.
  6. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  7. Cool the loaf in the pan on a cooling rack for 15 minutes. Then use the parchment sling to lift the loaf out and transfer it to the rack to cool completely.
  8. While the loaf cools, make the frosting: Beat 8 oz softened cream cheese and ¼ cup softened butter together with a hand mixer until smooth and fluffy, about 2 minutes. Add 1 ½ cups sifted powdered sugar, 3 tablespoons maple syrup, 1 teaspoon vanilla, and a pinch of salt. Beat on low until combined, then increase to medium and beat for 1 minute until light and creamy.
  9. Spread the frosting evenly over the completely cooled loaf. Let the frosting set for about 10 minutes before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the loaf cool completely before frosting to prevent the frosting from melting. The loaf can be stored in the refrigerator for up to 5 days or frozen unfrosted for up to 3 months.

Nutrition

Keywords: pumpkin loaf, pumpkin bread, maple cream cheese frosting, fall dessert, easy pumpkin recipe, moist pumpkin bread

Find it online: https://lyrafeast.com/the-ultimate-pumpkin-loaf-with-maple-cream-cheese-frosting/