Pumpkin Cream Cheese Loaf Cake
↓ Jump to RecipeDiscover this moist spiced pumpkin loaf cake with a hidden cream cheese filling. A perfect homemade treat for autumn gatherings and cozy mornings.
- Prep 25 min
- Cook 65 min
- 12 servings
- Dessert
Table of contents
There is nothing quite like the aroma of warm spices filling the kitchen on a chilly afternoon. This Pumpkin Cream Cheese Loaf takes the classic quick bread to the next level by introducing a decadent, tangy center. By using fresh grated pumpkin, you achieve a level of moisture and deep, vibrant flavor that canned versions simply cannot match. It is a sophisticated treat that remains remarkably easy to bake at home for any family gathering.
This loaf is perfect for a slow Sunday brunch, a festive dessert, or a simple afternoon snack with a cup of tea. The cake itself is incredibly tender, while the cream cheese ribbon provides a silky contrast that balances the sweetness. Each bite offers a harmonious blend of cinnamon, nutmeg, and ginger, making it a true comfort food for the cooler season.
Why You'll Love This Recipe
- Fresh grated pumpkin provides a superior texture and deeper natural flavor.
- The hidden cream cheese center adds a luxurious surprise to every slice.
- Simple pantry staples make this recipe accessible for any home baker.
- The balance of spices ensures the cake is not overly sweet.
- It freezes beautifully, making it great for easy meal prep.
Ingredients
- 300 grams fresh pumpkin, grated
- 80 grams granulated sugar
- 80 grams packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 4 large eggs
- 10 grams baking powder
- 330 grams all-purpose flour
- 130 grams unsalted butter, melted
- 200 grams full-fat cream cheese, softened
- 20 grams confectioners' sugar
- 1 large egg
Equipment
Pumpkin Cream Cheese Loaf Cake
Discover this moist spiced pumpkin loaf cake with a hidden cream cheese filling. A perfect homemade treat for autumn gatherings and cozy mornings.
Ingredients
Instructions
- Prepare Oven and Pan. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides to allow you to lift the cake out easily once it has finished cooling.
- Make Cream Cheese Filling. In a small bowl, combine the softened cream cheese, confectioners' sugar, and one large egg. Mix until the filling is completely smooth and airy. Shape the mixture into a long log or roll several small 1-inch balls and set them aside on a plate while you prepare the rest of the batter.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and baking powder. Ensuring the spices are evenly distributed throughout the flour helps prevent any pockets of concentrated flavor in the finished pumpkin loaf cake.
- Combine Wet Ingredients. In a large bowl, whisk the grated pumpkin, granulated sugar, brown sugar, and four large eggs together. Whisk until all ingredients are fully incorporated. Pour in the melted unsalted butter and whisk until smooth. Gradually add the dry ingredients, mixing until just combined; be careful not to overmix to keep the cake tender.
- Assemble the Loaf. Pour about half of the pumpkin batter into the prepared loaf pan. Carefully arrange the cream cheese log or balls down the center. Pour the remaining batter over the filling, using a spatula to spread it gently so the cheese is completely covered and protected.
- Bake and Cool. Bake for 50-65 minutes. Insert a wooden skewer into the cake (avoiding the cheese); it should come out clean. Let the cake cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
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