Pumpkin Gingerbread Loaf

Pumpkin Gingerbread Loaf with Cinnamon Cream Cheese Frosting

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Yes, Pumpkin Gingerbread Loaf. Another Pumpkin recipe lol! I forgot how much I loved baking! I haven’t baked much, I think the last time was before children.

The combination of pumpkin and gingerbread is divine, and add cream cheese? It is to die for!

This Pumpkin Gingerbread Loaf is perfect for holiday family parties or work functions!

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The bread is extremely moist and the flavorful, I hope you enjoy it as much as I did! I know it is 90 degrees in the middle of August but I was craving some gingerbread and pumpkin.

I don’t care when it is, I’ll always eat pumpkin!

Pumpkin Gingerbread Loaf with Cream Cheese Frosting

What You’ll Need

How to Make Pumpkin Gingerbread Loaf

Preheat the oven to 350 degrees.

In a large mixing bowl add eggs, oil, vanilla extract, and brown sugar together.

Next, add your molasses, sour cream, and pumpkin puree.

Pumpkin Gingerbread Batter

In a separate mixing bowl combine your flour, baking soda, baking powder, cinnamon, nutmeg, and cloves.

Slowly mix in the dry ingredients with the wet. Don’t over mix.

Stir into loaf pan and bake for 50 to 55 minutes.

Pumpkin Gingerbread Loaf

How to Make Cinnamon Cream Cheese Frosting

In a medium mixing bowl mix room temperature cream cheese, cinnamon, vanilla extract, powdered sugar, and milk.

Spread onto loaf and enjoy!

The flavors of cinnamon, cream cheese, gingerbread, and pumpkin just go so well together!

Cinnamon Cream Cheese Frosting

What is your favorite dessert for holiday family parties? Let me know in the comments below, I would love to know!

Pumpkin Gingerbread Loaf with Cinnamon Cream Cheese Frosting

A yummy seasonal treat!
Prep Time15 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: Cream Cheese, Gingerbread, Pumpkin
Servings: 1 Loaf
Author: Jennifer

Equipment

  • Hand mixer
  • Mixing bowls
  • Measuring Spoons
  • Measuring cups
  • Loaf Pan

Ingredients

Pumpkin Gingerbread Loaf

  • 1 1/2 Cup Unbleached flour
  • 1 Tsp Baking soda
  • 1 Tsp Baking powder
  • 2 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/2 Tsp Cloves
  • 1/2 Cup Sour cream
  • 1/2 Cup Oil
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Pumpkin puree not pie filing
  • 2 Eggs
  • 1 Tsp Vanilla
  • 1/2 Cup Molasses

Cinnamon Cream Cheese Frosting

  • 8 Oz Cream cheese room temperature
  • 2 Cups Powdered sugar
  • 1 – 2 Tsp Cinnamon
  • 2 Tbsp Milk

Instructions

Pumpkin Gingerbread Loaf

  • Preheat the oven to 350.
  • In a large mixing bowl mix eggs, oil, vanilla extract, and brown sugar.
  • Add sour cream, pumpkin puree, and molasses — mix well.
  • In a medium mixing bowl mix together flour, baking soda, cinnamon, baking powder, nutmeg, and cloves.
  • Add dry ingredients to wet and mix — try not to over mix.

Cinnamon Cream Cheese Frosting

  • In a medium bowl combine room temperature cream cheese, powdered sugar, cinnamon, and milk and mix well.

Did you make this recipe? Tag me in your posts! I would love to see it! @jennifercarforaco

PIN THIS FOR LATER!

Pumpkin Gingerbread Loaf with Cream Cheese Frosting

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5 thoughts on “Pumpkin Gingerbread Loaf with Cinnamon Cream Cheese Frosting”

  1. This recipe sounds so decadent and delicious. I love the Fall spices and pumpkin baked goods, so this is definitely a recipe I’m bookmarking! Just get in my belly! LOVE the combo of pumpkin and cream cheese frosting.

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