Pumpkin Seed Loaf

1 loaf
1 Hours 5 Minutes

Its pumpkin everything season folks! This pumpkin loaf is super moist, and is covered in a dreamy whipped cream cheese frosting. The batter is made with canned pumpkin puree, which gives it that signature orange colour and lovely pumpkin taste. To add an extra crunch, I topped mine off with some roasted pumpkin seeds and served it with a hot cappuccino. Alternatively, walnuts or raisins look and taste great as garnishing. Best of all, this recipe is a fast one to prepare, following by a 50 minute bake in the oven. This one is a crowd pleaser and perfect for the fall season.

Pumpkin Seed Loaf

Recipe details

  • 1 loaf
  • Prep time: 15 Minutes|Cook time: 50 Minutes|Total time: 1 Hours 5 Minutes



Cream Cheese Frosting



Preheat oven to 350 deg F.
Line your loaf pan with parchment paper.
Using a stand mixer or hand mixer, whisk the eggs and sugar together. Whisk in the pumpkin puree and oil. Set aside.
In a medium sized bowl, whisk the flour, baking soda, cinnamon and salt together.
Using a spatula, slowly incorporate the dry ingredients from step 4 into the wet ingredients.
Transfer the batter to the prepared loaf pan, and bake in over for ~50 minutes until a toothpick comes out clean.
Allow the loaf to cool completely.

Cream Cheese Frosting

Beat the icing sugar, butter, and cream cheese together on high using a stand mixer or a hand mixer.
If the frosting is too runny, add more icing sugar, 2 tablespoons at a time until the desired consistency is reached.
Using an offset spatula, spread the cream cheese icing onto the cooled loaf.
Garnish your loaf with roasted pumpkin seeds, raisins, walnuts, or your garnish of choice!


  • Make sure your loaf has cooled completely before you ice it with the cream cheese frosting.

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