Pumpkin Cream Cheese Loaf Cake
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!
Servings: 10 slices
Ingredients
For the pumpkin layer
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon all spice
- 1/3 cup butter at room temperature
- 3/4 cup brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup milk
- 1 cup pumpkin puree
For the cream cheese layer
- 4 oz cream cheese
- 1/4 cup granulated white sugar
- 1 large egg
- 2 tablespoons all purpose flour
Instructions
- Preheat oven to 350 degrees f/180 degrees c. Grease and line with parchment paper a 9 x 5 inch loaf pan. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and all spice. Whisk to combine and set aside.
- 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.
- Add the dry ingredients to the batter and fold in to just combine. Don't overmix.
- 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.
- 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.
- Bake between 45 - 55 minutes until loaf is fully baked and a toothpick inserted into the centre comes out with a few crumbs.
- 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.
- Cut and serve once cooled.
- Store in a cool dry place up to 4 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- 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.