Moist homemade classic pumpkin spice loaf cake. Serve with optional brown sugar cream cheese frosting for an extra special touch. Enjoy this classic Fall treat for breakfast or dessert!

It’s hard to believe that in the 12 plus years Baked by Rachel has existed, I’ve never shared a pumpkin loaf recipe. I’ve shared tons of pumpkin recipes over the years, from cake to coffee cake, muffins, cheesecake, pudding and so much more, but not a single loaf cake. I make this pumpkin loaf year after year and my only true excuse for having never shared it is that it’s just so delicious, it never lasts long enough to take pictures of. I knew it was necessary to share this recipe so I had to hide the loaf from everyone after it had baked – myself included! No touching or nibbling on until the job had been done. But let me tell you, the moment I was done taking pictures, I was diving in.

I’ve had plenty of pumpkin loaves over the years but this one tops them all. I may be a bit biased but it’s true.

A good pumpkin loaf should be moist and flavorful and super easy to make. This checks off each requirement. My pumpkin loaf cake is perfectly moist and full of the warm and cozy Fall spices you’d expect. A huge bonus is how incredibly easy this is to whip up. You can even easily double this recipe with zero issues. That’s definitely a must when something disappears as fast as this does.

It’s so delicious, I’ve been known to make this particular loaf off season. You may find yourself doing that too!

Pumpkin loaf cake … pumpkin bread … pumpkin spice loaf – whatever you want to call it, it’s a Fall staple. An absolute must make. I love how versatile it is too. Want something for breakfast? Pumpkin loaf! A fun addition to brunch or snack? Pumpkin loaf! Want a tasty seasonal dessert? Pumpkin loaf!

It can be enjoyed cold, room temp or warm and with or without frosting!

A classic must make recipe. It’s a favorite with my family and I’m sure it’ll become a new favorite with your family as well! Be sure to add this tasty pumpkin spice loaf cake to your baking plans this season!

Tips tricks and questions answered…

Can I skip the frosting or make a glaze instead?
Absolutely! The frosting is an optional addition to make this already delicious loaf, more dessert-like. If you’re not interested in the frosting, skip it entirely or if serving to friends and family, you can leave it off to the side for each person to decide for themselves. If making a glaze, follow this recipe. Substitute water or milk for the lemon juice and add up to 1/2 teaspoon vanilla extract.

Can I make this into a cake instead?
This recipe was written specifically for a loaf pan and has not been tested in other pans. I have recipes for pumpkin sheet cake, pumpkin snack cake and pumpkin cupcakes. Each of those would be a better option if you prefer to not make a loaf.

Check below this post for even more delicious pumpkin recipes to consider making this season!

Can I use a different flour?
If you don’t have access to all purpose flour, you can typically substitute whole wheat white flour 1:1 with all purpose. The same applies with certain gluten free flours which state substitutions of a 1:1. Any other variety may need some adjustments with the flour amount used. Please note that I have not tested this recipe using other flours and cannot guarantee the results.

Can I use dark brown sugar instead of light brown?
If that’s what you have available then absolutely give it a shot. It will give a bolder flavor, but should work just fine as a 1:1 swap.

Can I use pumpkin pie spice blend instead?
I’d highly recommend using the individual spices for best results and flavor. Pumpkin pie spice blend is a nice quick option but limits the flavor you’ll get in a recipe. Individual spices allow you to adjust the flavors up or down depending on flavor preference.

Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.

What size pan should I use?
A 1lb loaf pan or roughly 9×5.

How many will this serve?
This will vary greatly depending on the thickness of your slices. This recipe will serve easily 8-12. If you want to stretch it even further, you can cut each slice in half, serving up to 16-24.

Can I freeze this loaf?
Absolutely! Cool completely and wrap well before freezing. If serving with optional frosting, prepare the frosting just prior to serving.

How should this be stored?
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving.

Why do I have to let this sit overnight?
You can absolutely enjoy it earlier, but I’ve found that this loaf taste better the next day and even better the next! This allows the moisture from the inside to softened the exterior again. Plan ahead and make this the day before you want to enjoy it.

A quick tip if you make this in the morning and want to enjoy the same day: once the loaf has cooled enough to be easily handled with bare hands, it can be placed inside of a gallon sized bag with. Remove as much of the air as possible around the loaf, wrapping it partly under, but do not completely seal the bag if the loaf is still warm. It may be sealed completely when the loaf has cooled entirely. This will speed up the time for the outside to soften again.

Moist homemade classic pumpkin spice loaf cake recipe from @bakedbyrachel Serve with optional brown sugar cream cheese frosting for an extra special touch. Enjoy this classic Fall treat for breakfast or dessert!
No ratings yet

Pumpkin Loaf Cake

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Yield: 10
Moist homemade classic pumpkin spice loaf cake. Serve with optional brown sugar cream cheese frosting for an extra special touch. Enjoy this classic Fall treat for breakfast or dessert!



  • 1/2 C vegetable oil
  • 1 C pumpkin puree
  • 3/4 C granulated sugar
  • 1/2 C light brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 1/2 tsp salt
  • 2 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp all spice
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 3/4 C all purpose flour


  • 3 oz cream cheese, softened
  • 3 Tbsp unsalted butter, softened
  • 1 C powdered sugar
  • 1/4 C light brown sugar


  • Preheat oven to 350°F. Lightly grease a 1lb loaf pan (9x5-inches) with baking spray (*see notes). Line prepared baking pan with parchment paper, leaving overhang on the two longer sides. Set aside.
  • In a large bowl or stand mixer, combine vegetable oil with pumpkin puree. Mix in granulated and brown sugar. Add in one egg at a time, followed by vanilla, salt, spices, baking powder and baking soda. Add flour in small batches, mixing between each addition. Mix until fully combined and no streaks remain.
  • Pour batter into prepared baking pan. use a small offset spatula to level off the top.
  • Bake at 350°F for 65-70 minutes or until a cake tester or toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs. Bake time may vary from one oven to the next, begin checking around 60 minutes and continue monitoring until the loaf is done.
  • Cool in pan for at least 30 minutes. Using parchment overhang, carefully pull up and outwards to remove loaf from pan. Transfer loaf to a wire rack to cool completely. Once cooled, transfer loaf and parchment paper to a large gallon sized bag or size appropriate airtight container. For best results, store overnight before slicing. (*See notes and tips within this post and recipe.)
  • Prepare optional frosting. In a medium bowl, beat softened cream cheese until smooth. Mix in softened butter. Add in powdered sugar, mixing well. Lastly mix in brown sugar. Mix until fully combined and frosting is smooth.
  • Remove loaf from storage bag or container. Slice and serve with optional frosting. Loaf will keep for up to several days stored in an airtight container or storage bag.


Recipe yields 1: 9x5-inch loaf, serving 8-12.
*Use spray meant for baking. This will include flour. Do not use cooking spray or olive oil.
**This loaf is best stored and cooled overnight before frosting and enjoying.
An original recipe from Baked by Rachel


Calories: 429kcal, Carbohydrates: 63g, Protein: 4g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 55mg, Sodium: 285mg, Potassium: 127mg, Fiber: 2g, Sugar: 44g, Vitamin A: 4088IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Breakfast, Dessert
Cuisine: American
Keywords: Pumpkin

More pumpkin recipes recipes to try: