Easy Pumpkin Loaf Recipe with Cream Cheese Drizzle and Crumble Topping

Fall is in the air, and that means one thing—pumpkin recipes are popping up everywhere!

But if you’re not a seasoned baker, don’t worry. This easy pumpkin loaf is perfect for beginners! With no fancy equipment required and simple ingredients, you can whip up a delicious, bakery-style loaf right in your kitchen. Enjoy it as is, or take it up a notch by adding a buttery crumble and sweet cream cheese drizzle for extra flavor and texture.

Whether you’re new to baking or just looking for a fuss-free fall treat, this recipe has you covered.

Trust me, if I can do it, you can too!

Tools You’ll Need:

• Mixing bowls (medium and large)

• Whisk

• Spatula

• 9x5-inch loaf pan

• Measuring cups and spoons

• Spoon or piping bag (for drizzling)

• Fork (for crumble)

Look at how simple the tools are! No need for fancy mixers or special equipment—just basic kitchen essentials that you probably already have at home. This makes it even easier to whip up this delicious pumpkin loaf without the fuss.

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Easy Pumpkin Loaf Recipe with Cream Cheese Drizzle and Crumble Topping

Yield 8-10

Author Kim Alexander

Prep time

15 Min

Cook time

60 Min

Total time

1 H & 15 M

Cook modePrevent screen from turning off

Ingredients

For the Pumpkin Loaf:

• 1 ¾ cups all-purpose flour
• 1 cup pumpkin puree (not pumpkin pie filling)
• ¾ cup granulated sugar
• ½ cup oil (vegetable, canola, or melted coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp pumpkin spice
• ¼ tsp salt

For the Crumble Topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar, packed
• ¼ cup cold butter, cubed
• 1 tsp ground cinnamon

For the Sweet Cream Cheese Drizzle:

• 4 oz cream cheese, softened
• ¼ cup powdered sugar (or finely blended granulated sugar)
• 2-3 tbsp milk or cream (adjust for desired consistency)
• ½ tsp vanilla extract

Instructions

1. Set the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt. In another bowl, mix the pumpkin puree, oil, sugar, eggs, and vanilla until smooth. Gradually combine the wet and dry ingredients until just mixed.
3. Crumble Topping: Combine the flour, brown sugar, cinnamon, and cold butter in a bowl. Use your fingers or a fork to cut the butter into the mixture until it resembles crumbs.
4. Pour the pumpkin loaf batter into the prepared pan. Sprinkle the crumble topping over the batter.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cream Cheese Drizzle: Once your pumpkin loaf is fully baked and cooled, prepare the cream cheese drizzle. Mix the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle it generously over the loaf for a delicious finishing touch!

Notes

• To ensure your pumpkin loaf is fully cooked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the loaf is done. If it comes out wet with batter, give it more time in the oven.
• For an extra treat, serve slices warm with a pat of butter or additional cream cheese drizzle. It’s perfect for a cozy fall afternoon!
• If you prefer a less sweet drizzle, reduce the amount of powdered sugar in the cream cheese mixture to suit your taste.

Nutrition Facts

Calories

514

Fat

28 g

Sat. Fat

9 g

Carbs

60 g

Fiber

2 g

Net carbs

58 g

Sugar

31 g

Protein

7 g

Sodium

405 mg

Cholesterol

81 mg

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