Spiced Pumpkin Loaf with Cream Cheese Glaze

This spiced pumpkin loaf is everything November baking should be: deeply moist, warmly spiced, and finished with a tangy cream cheese glaze that drips down the sides.

Pumpkin purée keeps the crumb soft for days, while cinnamon, ginger and nutmeg do the heavy lifting on flavour. No mixer needed — one bowl, one whisk, one loaf tin.

Slice it thick, still slightly warm, and serve with coffee. It also freezes beautifully, so bake one now and keep one for later.

Ingredients

• 250 g (2 cups) plain flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 240 g (1 cup) pumpkin purée
• 200 g (1 cup) granulated sugar
• 100 g (0.5 cup) light brown sugar
• 120 ml (0.5 cup) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 60 g (0.5 cup) chopped pecans (optional)

For the cream cheese glaze

• 100 g (3.5 oz) cream cheese, softened
• 60 g (0.5 cup) powdered sugar
• 2 tbsp milk
• 0.5 tsp vanilla extract

Instructions

1. Heat the oven: Preheat to 175°C (350°F). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper.
2. Whisk the dry ingredients: In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
3. Mix the wet ingredients: In a second bowl, whisk the pumpkin purée, both sugars, oil, eggs and vanilla until smooth and glossy.
4. Combine: Pour the wet mixture into the dry and stir just until no flour streaks remain. Fold in the pecans if using — do not overmix.
5. Bake: Scrape the batter into the tin and bake for 55–65 minutes, until a skewer inserted in the centre comes out with just a few moist crumbs.
6. Cool and glaze: Cool in the tin for 15 minutes, then lift out and cool completely. Whisk the glaze ingredients until smooth, drizzle over the loaf, and let it set for 20 minutes before slicing.

Tips for the best result

• Use pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
• If the top browns too fast, tent it loosely with foil for the last 15 minutes.
• For clean slices, chill the glazed loaf for 20 minutes and use a sharp serrated knife.

Storing and reheating

Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze unglazed slices, wrapped well, for up to 2 months; thaw at room temperature and glaze before serving.

Frequently asked questions

Can I use fresh pumpkin instead of canned purée?

Yes. Roast pumpkin until very soft, then blend until smooth and drain off any excess liquid so the batter is not too wet.

Why did my loaf sink in the middle?

It was likely underbaked or the batter was overmixed. Bake until a skewer comes out with only a few moist crumbs, and stop stirring as soon as the flour disappears.

Can I make this loaf dairy-free?

Yes — swap the cream cheese glaze for a simple powdered-sugar glaze made with water or oat milk.