Pumpkin Loaf Cake with Cream Cheese Frosting
Total Fall vibes with this cake. 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!
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Servings: 8
Ingredients
For the Cake
- 120 ml (½ cups) Vegetable or Canola Oil
- 150 g (¾ cups) Granulated Sugar
- 50 g (¼ cups) Light Brown Soft Sugar
- 2 (2) Large Free Range Eggs
- 155 g (1 ¼ cups) All Purpose Flour
- 2 tsp (2 tsp) Baking Powder
- 200 g (1 cups) Pumpkin Puree
- 1 tsp (1 tsp) Ground Cinnamon
- 1 tsp (1 tsp) Ground Ginger
- 100 g (½ cups) Semi-Sweet Chocolate Chips
For the Frosting
- 200 g (1 cups) Full Fat Cream Cheese
- 300 g (2 ½ cups) Powdered Sugar (Icing Sugar)
- 2 tbsp (2 tbsp) Granulated Sugar
- 2 tsp (2 tsp) Ground Cinnamon
Instructions
- Preheat the oven to 390f/180C Fan/Gas 6. Line a 2lb loaf tin.
- In a large bowl, combine the oil, both sugars and eggs. Whisk with an electric mixer until fully combined.
- Fold in the flour, baking powder, cinnamon and ginger. Then gently fold in the pumpkin puree and chocolate chips. Pour into the lined tin.
- Bake 45-50 minutes, until a skewer inserted comes out clean (although likely with some melted chocolate). Let cool.
- When the cake is cool, make the frosting! Beat the cream cheese and powdered sugar until fluffy. Spread over the cake.
- In a small bowl, combine the cinnamon and sugar. Sprinkle this over the cake and serve!