Out of each season, fall is the one which brings out what some would possibly take into account my most elementary aspect. (So cynical, folks!) Give me all of the vanilla-scented candles, plush throws to twist up in, handmade artisanal mugs, and naturally, pumpkin spice everything. If totally leaning into my Rory Gilmore aspect is flawed, then I don’t need to be proper.
Inevitably, it’s round this time of yr that I begin frequently googling “finest pumpkin bread recipe” and taking place the rabbit gap of critiques to seek out my go-to loaf for the season. Final yr, we even examined the five best pumpkin bread recipes on the Web to seek out the fan favourite. However I nonetheless felt that I hadn’t reached perfection.
So, after a great deal of testing and tweaking to make it my very own, I landed on at this time’s pumpkin cake recipe… with cream cheese frosting! It encapsulates every part I’m searching for in a loaf of pumpkin goodness. Learn on for a number of recommendations on making this pumpkin cake recipe, and drop a remark letting us know in case you give it a attempt.
How to Make This Pumpkin Cake With Cream Cheese Frosting
First things first: this is a one-bowl cake that comes together in under 30 minutes. Which makes it a perfect weekend baking project to do with kids or when you just want to get in your baking flow without having to think too hard. These are the ingredients you’ll need for the cake itself:
- all-purpose flour (you can also sub half whole-wheat)
- baking powder
- baking soda
- ground ginger
- melted unsalted butter (I find it so much more delicious than most recipes that call for vegetable oil)
- brown sugar
- canned pumpkin
- vanilla extract
The method follows a typical process of mixing the wet ingredients, then stirring in the dry ingredients before pouring the batter into the pan to bake it in the oven. Simple!
All About This Cream Cheese Frosting
This cream cheese frosting is about as good as it gets. It’s actually addictive. Make sure that your cream cheese is full-fat and at room temperature. Then, you’ll blend it in a mixer with powdered sugar, maple syrup, and vanilla extract. The secret ingredient here is the heavy cream, which whips up and lightens the entire frosting to make it fluffier and less dense.
Tips for Success
- Room temperature ingredients. This will ensure that everything combines smoothly and reaches the consistency we want.
- Use high-quality, canned 100% pure pumpkin. Organic, if you can find it. Do not use a can of “pumpkin pie filling” here.
- Prep your loaf pan. Lightly spray the inside of your loaf pan to ensure the cake can be removed easily. You’ll want to let it cool for at least 30 minutes before slicing into the cake.
Tips for Getting the Perfect Texture
Baking time is important here—overcooking will result in a dry texture. However, if your pumpkin cake comes out too wet or moist, it likely means that it’s undercooked. (A common problem with loaf cakes.) Here’s how to test it: After the cake has been in the oven for an hour, insert a toothpick in the center of the cake. If it comes out with wet batter, bake for another 10 minutes. If the toothpick comes out clean or with a few dry crumbs, you can pull it out and let cool on a wire rack. It’s ready!
Ingredient Swaps and Other Ideas
- Swap out your spices. Most pumpkin bread recipes call for pumpkin pie spice, but since I’m not a huge fan of nutmeg or ground cloves, I decided to use just cinnamon, ginger, and vanilla to flavor this one. However, you can absolutely swap the cinnamon and ginger for a tablespoon of pumpkin pie spice, instead.
- Make these into pumpkin cupcakes or pumpkin muffins! Just fill a muffin tin with the batter about two-thirds full (I like to use muffin tin liners to make it easy), then bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Pump up the protein. To add more protein to this pumpkin bread/cake, you can add two scoops of vanilla protein powder with the dry ingredients, and reduce the flour by two tablespoons.
- Add more whole grains. Substitute half of the all-purpose flour with white whole-wheat flour.
- Change up the texture. Feel free to add a scoop of toasted walnuts or pecans to the batter if you like a crunch!
More Pumpkin Dessert Recipes You’ll Love This Fall
It’s a pumpkin pie and pumpkin cheesecake in a single—plus the truth that it’s no-bake means it’s not taking on any beneficial oven area on Thanksgiving.
This one takes the no-bake theme and interprets it to probably the most scrumptious bars which can be good for taking to a vacation potluck.
These cookies are completely spiced with cinnamon and drizzled with icing for a comfy fall deal with that pairs completely with a cup of espresso.