Total Fall vibes with this Pumpkin Loaf Cake with Cream Cheese Frosting. A fluffy chocolate chip pumpkin loaf cake gets topped with a cream cheese frosting and cinnamon sugar. The result is rich and decadent and perfect for Halloween or cozy nights in watching spooky movies!

Baking with spices creates a kitchen smell that cannot be beaten, only perhaps by citrus in the Summer. But when Fall comes around, crisper weather and blanket season calls for ground spices! Ginger and cinnamon are my top two baking spices, so this pumpkin cake creates something really special for when the weather starts to turn! You could totally omit the frosting and it’s still a killer treat, and would definitely pass for a good breakfast…

I’ll show you how to create that gorgeous line on a loaf cake that you see in bakeries. It’s easier than you think. Simply grab some melted butter or oil, and drizzle it lengthways down the middle of the cake before using a knife to draw in a line. This creates a weakness down the cake for it to form into a blooming masterpiece!

Ingredients Needed

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 2 lb loaf tin for almost all of my loaf cake recipes. You can use an 8 inch square tin instead, just bring down the bake time by 5-10 minutes. To line a loaf tin, cut a piece of baking paper that is just narrower than the length of the tin. Then place this in the tin so that it drapes over the long sides. This will make removing the bake so much easier!

Unsalted Butter, Melted
Light Brown Soft Sugar
Granulated Sugar
Pumpkin Puree
Large Eggs
Ground Ginger
Plain (All Purpose) Flour
Baking Powder
Baking Soda
Icing Sugar (Powdered Sugar)
Cream Cheese

Tips for the best Pumpkin Loaf Cake with Cream Cheese Frosting

Butter: Make sure your butter is fully melted – this gives that shiny top and dense texture
Sugars: Both brown and white sugars are needed for the best texture and flavour. The light brown sugar is what makes them squidgy and dense.
Spices: I use ground ginger and cinnamon a lot with baking, and it adds a gorgeous depth of flavour. You can mix this up with a little pre-made pumpkin spice or mixed spice if you like.
Pumpkin: Use pumpkin puree, not pumpkin pie filling!
Frosting: This is ultimately optional! It’s made with full fat cream cheese (crucial for it staying thick) and some powdered sugar. Whip together and spread over the cake.
Topping: I top the frosting with a little dusting of cinnamon sugar for something that looks fit for the grand table in Harry Potter!
Bake Time: A good 40 minutes is needed for the bake. If you find the top is going darker than you’d like, tent it. To do this, use some foil to cover the top. The inside will continue to bake and the top won’t get much darker!

I make this Pumpkin Loaf Cake with Cream Cheese Frosting in a classic 2lb loaf tin (like this one) and recommend a high speed mixer (with a mixer like this). If you want more loaf cakes, check out this Ginger Banana Bread. For videos and baking inspiration, head on over to my Instagram.