• 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 6 tablespoons unsalted butter, at room temperature
    • 4 ounces cream cheese, at room temperature
    • 3/4 cup granulated sugar
    • 1/2 cup light brown sugar, packed
    • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin puree


  • 4 ounces cream cheese
  • 1 1/2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup toasted chopped pecans


  1. Preheat oven to 350 degrees F. Lightly coat a 9×5 loaf pan with nonstick spray.
  2. In a large bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cream cheese and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. Beat in eggs, one at a time, until well combined.
  4. With mixer on low speed, add dry ingredients and pumpkin alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
  5. Scoop the batter evenly into the loaf pan. Place into oven and bake for 55 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  6. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  7. Using a small offset spatula, spread top of bread with cream cheese frosting, garnished with pecans, if desired.

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