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!
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.
Notes
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
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.
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