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Pumpkin Loaf Cake

I would definitely enjoy a slice (or more) of this Pumpkin Loaf Cake at any time of the year, but I would rather prefer to enjoy it during autumn or winter. This delicious soft and tender moist cake is packed with spices such as cinnamon and nutmeg and is topped with a creamy cheese cream frosting. Hold me back, because I have zero self-control!

Success tips

For a successful Pumpkin Loaf Cake (also called Pumpkin Loaf Bread) make sure that all cake ingredients are in room temperature (pumpkin puree, butter and eggs). Instead, for the cheese cream frosting, cream cheese should be cold.

Can you make pumpkin puree from scratch?

Of course you can and I also recommend it, because nothing beats fresh ingredients. A 1 kg pumpkin will give you approximately 340 gr. puree. The good news is, that if you have too much you can freeze pumpkin puree.

First rinse pumpkin and dry it with a towel. Cut pumpkin in half, scoop out the seeds and any stringy flesh. Cut out slices and place them on a pan with baking paper. Then roast in a preheated oven (180 degrees) until soften. This will take 40-60 minutes depending on the size of the pieces. Allow the pumpkin to cool, remove skin and throw it into a food processor. Blend until smooth. Easy!



Yield: 8-10 slices

Preparation time: 15 mins

Baking time: 1 hr.


For Cake

200 gr. pumpkin puree (see notes above for homemade puree)

100 gr. granulated sugar

100 gr. brown sugar

100 gr. unsalted butter

150 gr. all purpose flour

2 medium sized eggs

2 tbsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

pinch of salt

For topping

200 gr. full fat cream cheese

60 gr. icing sugar

pumpkin seeds for garnish


  • Preheat oven to 170 degrees, set to fan.

  • In a mixer's bowl add butter, granulated and brown sugar and beat on medium to high speed for approximately 10-15 minutes or until sugar melts and the mixture is light and fluffy.

  • Add eggs, one at a time, beating well after each addition, until you have a light and fluffy mixture.

  • In a medium bowl mix all dry ingredients together and then add them into the egg mixture. Mix until all the ingredients are well combined.

  • With the mixer running on low, add pumpkin puree and mix again until all the ingredients have been incorporated.

  • Transfer batter into a buttered and floured 10x20 cm loaf pan.

  • Bake in the preheated oven for an hour. When ready, remove from the oven and set aside. Let it cool completely.

  • In the meantime prepare cheese cream frosting. In a mixer's bowl add cold cream cheese & icing sugar and beat well until combined.

  • When the pumpkin cake is completely cool, remove from the pan and top with cream cheese frosting. Garnish with some pumpkin seeds, cut into slices and enjoy!

Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings


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