Pumpkin Loaf with Cream Cheese Icing

Pumpkin Loaf With Cream Cheese Icing Recipe

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Dilettee General


I came across this recipe when I was trying to find a way to use up left over pumpkin puree. It had a lot of oil so I substituted apple sauce and sour cream instead. You could also use pureed sweet potato, yams or carrots or a combination if you don't have any pumpkin on hand.

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2 c
brown sugar
1/2 c
apple sauce
1/2 c
sour cream or plain yogurt
3 c
all purpose flour
2 tsp
baking soda
2 tsp
1 Tbsp
pumpkin pie spices
1/2 tsp
2 c
pumpkin puree
1 tsp
vanilla extract


4 oz
cream cheese, softened
1/4 c
butter, softened
1 c
icing sugar (approx)
2 tsp
vanilla extract

How to Make Pumpkin Loaf with Cream Cheese Icing


  • 1Preheat oven to 350F and grease and flour 2 loaf pans or 1 bundt pan.
  • 2Beat eggs and sugar in a large bowl, add apple sauce and sour cream and mix to combine.
  • 3In seperate bowl mix dry ingredients, add to wet. Stir in the pumpkin puree and vanilla.
  • 4Pour into prepared pan(s) and bake 50-60 minutes (if using one bundt pan may need to cook a little longer) or until golden brown and tester comes out clean. Cool in pan on wire rack about 15 minutes and then remove to rack and cool completely.
  • 5For Icing:
    Beat butter and cream cheese together until smooth. Mix in vanilla. Slowly add sugar until you get a icing consistency. Spread over cooled loaf.

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