As the leaves turn golden and the days get cooler, it’s the perfect time to bring the warm flavors of autumn into your kitchen. This Pumpkin Cinnamon Loaf Cake is a delicious homemade treat that combines fluffy yeast dough, aromatic pumpkin puree, warming cinnamon, and a sweet cream cheese frosting.
Whether you are enjoying a slice with your morning coffee, serving it at an autumn gathering, or simply looking for a cozy weekend baking project, this pumpkin loaf cake is sure to become a seasonal favorite.
Ingredients
For the baking dish (30 x 25 cm)
Pumpkin Puree
- 450 g (15.87 oz) Hokkaido Pumpkin
- 5 Tbsp Water
For the Dough
- 150 ml (5.29 oz) Milk
- 50 g (1.76 oz) Butter
- 500 g (17.63 oz) Wheat Flour
- 1 pack Dr. Oetker Dry Yeast
- 75 g (2.64 oz) Sugar
- Pinch of Salt
- Grated Lemon Peel
- 1 Egg (size medium)
- Ground Cinnamon
Cream Cheese Frosting
- 100 g (3.52 oz) Butter
- 90 g (3.17 oz) Icing Sugar
- 200 g (7.05 oz) Philadelphia Cream Cheese
- Pumpkin Seeds for Decoration
Method
1. Prepare the Pumpkin Puree
Wash the pumpkin, cut it in half, and remove the seeds. Cut the pumpkin into approximately 2 cm pieces and place them in a saucepan with the water. Bring to a boil, cover, and cook for about 10 minutes until the pumpkin is tender, stirring occasionally. Add a little more water if needed to prevent it from boiling dry.
Purée the cooked pumpkin until smooth and leave it to cool. Meanwhile, grease a baking dish or loaf pan.
2. Prepare the Dough
Warm the milk and melt the butter in it. In a large mixing bowl, thoroughly combine the flour and yeast.
Add the cooled pumpkin purée, the milk and butter mixture, and the remaining ingredients. Using a mixer fitted with dough hooks, knead the mixture briefly first on the lowest speed, then on the highest speed for approximately 5 minutes, until a smooth dough forms. Cover the dough and leave it to rise in a warm place until it has visibly increased in size.
3. Bake the Cake
Transfer the risen dough to the prepared baking dish and spread it evenly. Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes, or until the loaf is golden brown and cooked through.
4. Prepare the Frosting
While the loaf is cooling, prepare the frosting. Place all the frosting ingredients in a bowl and briefly mix with a hand mixer fitted with beaters until smooth and creamy.
5. Frost and Decorate
Remove the pumpkin cinnamon loaf from the oven and allow it to cool completely.
Once cooled, spoon the cream cheese frosting over the top and spread gently. Finish by decorating with pumpkin seeds for a delicious autumn-inspired touch.
With its fluffy texture, aromatic cinnamon, delicious pumpkin flavor, and creamy frosting, this pumpkin loaf is everything you want from an autumn bake. Slice, serve, and enjoy!
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