Embrace all the fall flavours with this Pumpkin Cream Cheese Loaf Cake. An easy to make loaf cake using pumpkin puree, fall spices and a creamy layer of cream cheese. Great to serve just as it is, with butter, honey or even dress it up for dessert!

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Yes, we are into November and I am still sharing Pumpkin Recipes. Most people have moved onto the holiday season with Thanksgiving and Christmas by now. But I still have a few more pumpkin recipes this year! Then we will move on to more holiday inspired dishes.

For now, we have this delicious Pumpkin Cream Cheese Loaf Cake. And it’s a keeper friends. If you’ve been following me for any time at all, you’ll know that I love making Loaf Cakes. They are easily made and the novice baker can easily make them. They can be served plain or dressed up with fresh whipped cream, Homemade Caramel Sauce or even Lemon Curd. If you haven’t had the chance yet, you should check out the recent recipe for the Apple Cinnamon Loaf. It’s equally as delicious as this one I’m sharing today.

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What is This Pumpkin Loaf Like

• Difficulty – This is a pretty straight forward recipe to make. It requires two layers, the pumpkin layer and the cream cheese layer. If you follow the recipe, you should have no problems making it.
• Taste – It’s all about fall flavours with this loaf using pumpkin puree, nutmeg, cinnamon and all spice. The loaf isn’t overly sweet at all, it’s very moist yet light at the same time.
• Serving – This loaf makes about 10 servings. Of course, you can cut your slices smaller to serve more or cut them larger to serve less. And in the recipe card at the end of the post you can adjust serving sizes of the recipe.

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Ingredients

• Flour – This recipe uses all purpose flour which is the same as plain flour.
• Raising agents – I used both baking powder and baking soda for this recipe. Always make sure these have not expired. They will not work properly if they have expired.
• Salt – Regular table salt is used for this cake. It helps enhance flavours.
• Spices – I used a mix of cinnamon, nutmeg and all spice to give the cake a wonderful rich and spiced flavour.
• Butter – This loaf uses butter at room temperature.
• Sugar – I used brown sugar for the loaf.
• Eggs – Room temperature large eggs.
• Vanilla extract – I used vanilla extract to enhance flavours in the loaf.
• Milk – Milk is used in the loaf.
• Pumpkin puree – Pumpkin puree is what gives this cake it’s pumpkin flavour. Make sure to use pumpkin puree and not pumpkin pie filling.
• Cream cheese – It’s best to use full fat cream cheese.
• White sugar – A small amount of white sugar is used in the cream cheese layer.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Preheat – Preheat oven to 350 degrees f/180 degrees c. Grease and line with parchment paper a 9 x 5 inch loaf pan. Set aside.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and all spice. Whisk to combine and set aside.
3. Mix wet ingredients – In the bowl of your electric mixer, add the butter and brown sugar. Mix on high speed for about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the pumpkin puree, milk and vanilla extract. Mix in until combined, about one minute.
4. Combine dry and wet ingredients – Add the dry ingredients to the batter and fold in to just combine. Don’t overmix.
5. Make cream cheese layer – Make the cream cheese layer by combining the cream cheese, sugar, egg and flour in a mixing bowl. Mix on high speed until combined, about one minute.
6. Layer the loaf cake – Pour half of the pumpkin batter into the loaf tin. Pour over most of the cream cheese mixture, leaving about 2 – 3 tablespoons for the top of the loaf. Pour over remaining pumpkin batter. Spoon over remaining cream cheese filling. Using a knife, make swirls in the top of the cream cheese.
7. Bake – Bake between 45 – 55 minutes until loaf is fully baked and a toothpick inserted into the centre comes out with a few crumbs.
8. Cool – Place on a wire rack to cool in pan for about 10 minutes. Remove from baking pan and place on a wire cooking rack to cool completely.
9. Serve – Cut and serve once cooled.

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Recipe Tips

• Measure ingredients correctly – It’s easy to incorrectly measure ingredients and this often leads to undesirable baking results. If you can, use scales when baking. If not, make sure you measure all the cups correctly.
• Don’t over bake the cake – Remember all ovens are different. When a toothpick inserted into the centre comes out with a few crumbs, the cake is baked. Loaf cakes vary in baking time between 45 minutes up to 60 minutes.
• Allow to cool before cutting – If you cut the cake when it’s hot, it will be difficult and the cake may crumble apart. It’s best to let it cool down before cutting into it.

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Substitutions

• Pumpkin Puree – You can use either canned pumpkin puree or try my Homemade Pumkin Puree or Slow Cooker Pumpkin Puree.
• Spices – I used a mix of cinnamon, nutmeg and all spice. You could easily use 1 tablespoon of pumpkin spice for this recipe in place of the spiced I have used.
• Milk – I used whole milk. You could use buttermilk, plain yogurt, Greek yogurt or sour cream.

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Serving The Loaf

This is a great loaf to serve at a Brunch or to add to a Thanksgiving buffet this fall. You can slice it up and serve it with butter and honey, delicious. Alternatively, you can dress it up for dessert with fresh whipped cream and Homemade Caramel Sauce. A perfect fall treat.

Best ways to Store the Pumpkin Loaf

• At room temperature – This will stay moist for about 3 – 4 days at room temperature stored in an airtight container.
• In the fridge – Yes, you an keep it in the fridge in an airtight container for about 6 days.
• In the freezer – Store this loaf in the freezer wrapped in parchment paper and then placed inside a freezer proof bag. Store it up to about one month. To defrost, remove from the freezer and allow it to defrost at room temperature for best results.

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You Soon!