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Pumpkin Loaf with Maple Cream Cheese Frosting

This past fall, I was recipe testing pumpkin cinnamon rolls (which I highly recommend making!) and I found myself with leftover pumpkin puree and I wasn’t sure what to do with it. I thought it would be a good idea to try making a pumpkin loaf with maple cream cheese frosting. I can confidently say that this is the best pumpkin dessert you will ever make! The loaf itself reminds me of a cake because it’s incredibly moist. The loaf has a subtle pumpkin flavor and notes of cinnamon, allspice, nutmeg and cloves. When I let my family try this pumpkin loaf, they were immediately obsessed with it.

If you make anything pumpkin flavored this fall, let it be this pumpkin loaf with maple cream cheese frosting. I used a stand mixer to make the batter, but you could definitely make this by hand using a spatula. The two key ingredients in this dessert are brown butter and of course pumpkin puree. If you have never made brown butter, you are missing out! It takes a bit extra time, but in my opinion it’s totally worth it! The brown butter adds a nutty complexity to the loaf. Whenever I make chocolate chip cookies, I always include brown butter. It just takes them to the next level. You will fall in love with this dessert and will make it every fall, I know I will!

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Pumpkin Loaf with Maple Cream Cheese Frosting

Ingredients – Dough

• 1 cup pumpkin puree
• 1/2 cup brown butter (1 stick)
• 2 large eggs, room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup plain full fat yogurt
• 1 tsp pure vanilla
• 1 tsp maple syrup
• 1 + 3/4 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp of each; ground cloves, ground nutmeg, ground ginger, allspice
• 1/2 tsp salt

Ingredients – Maple Cream Cheese Frosting

• 4 oz cream cheese, room temperature
• 3 tbsp pure maple syrup
• 1 tbsp whole milk
• 2/3 cup confectioners sugar
• 1/8 tsp cinnamon

Directions

1. Melt the butter on low heat until it begins to brown, stirring frequently. This will take about 10 minutes. Let the butter cool while you prepare the rest of the ingredients.
2. In a mixer (or by hand) add the pumpkin puree, eggs, vanilla, maple syrup, yogurt, brown sugar and granulated sugar. Mix to combine. Add the cooled brown butter and mix. Add the baking powder, spices (1/8 tsp of each; ground cloves, ground nutmeg, ground ginger, allspice), baking soda and 1 cup of flour. Mix on low to combine. Add the remaining flour and mix until the batter is smooth.
3. Preheat the oven to 350° F. Line a 8.5 x 4.5 loaf pan with parchment paper. Spray parchment with a non stick spray. Pour in the batter. Bake for 40-45 minutes or until a toothpick comes out clean. While the loaf cools, make the frosting.
4. Make the maple cream cheese frosting. In a mixer, add room temperature cream cheese, milk and maple syrup. Mix on low to combine. Add confectioners’ sugar and cinnamon, mix on low until everything is combined and the frosting is smooth. Cover and set aside in the fridge.
5. Once the loaf has cooled, drizzle the frosting over top. Serve and enjoy.
6. Store the loaf in the fridge after it has cooled.