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The Ultimate Pumpkin Loaf with Maple Frosting: Easy Recipe

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This pumpkin loaf with maple cream cheese frosting is the recipe I’ve been chasing for two years, and now it’s yours. It’s the one that finally made me stop missing The Gilded Crumb and start making my own memories.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 ½ cups (340g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, vanilla extract, and milk until uniform.
  4. Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined (a few streaks of flour are okay).
  5. Pour batter into prepared loaf pan and spread evenly. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  6. Cool in pan for 15 minutes, then lift out using parchment sling and transfer to a cooling rack. Cool completely (at least 1 hour) before frosting.
  7. For frosting: Beat softened cream cheese and butter together with a hand mixer until smooth and creamy, about 2 minutes. Add powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat on low until combined, then on medium-high for 2 minutes until light and fluffy. Adjust consistency with milk or powdered sugar if needed.
  8. Spread frosting generously over completely cooled loaf. Slice and serve.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Check for doneness with a toothpick. Let the loaf cool completely before frosting. Use real maple syrup for the frosting.

Nutrition

Keywords: pumpkin loaf, maple frosting, cream cheese frosting, fall baking, pumpkin recipe, easy pumpkin bread

Find it online: https://goldensimmer.com/the-ultimate-pumpkin-loaf-with-maple-frosting-easy-recipe/