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Spiced Pumpkin Gingerbread Loaf

Makes a 8x4 loaf tin


  • 125 g Plain flour
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Ground cloves
  • 1 tsp Cinnamon powder
  • ¾ tsp Ginger powder
  • ¼ tsp Salt
  • 75 g Brown sugar
  • 75 g White sugar
  • 1 tsp Vanilla extract
  • 85 g Unsalted butter softened
  • 212 g Canned Pumpkin
  • 1 Egg


  • 57 g Cream Cheese
  • 43 g Unsalted butter
  • 1/2 tsp Vanilla extract
  • 188 g 1.5 cups Icing sugar
  • 2 tbsp Milk
  • Pinch of salt


  • Preheat oven to 165C.
  • In a mixing bowl, add flour, baking powder, bakig soda, cloves, cinnamon, ginger, and salt together.
  • Grease loaf pan with baking spray with flour.
  • In your mixer, beat butter and sugars until combined.
  • Then add vanilla extract, and egg to beat until light and fluffy.
  • Add in pumpkin, and mix until just combined.
  • Add in flour mix in 3 parts and mix until just combined.
  • Pour batter into tray and smooth out top with the back of a spoon.
  • Bake for 55-65 minutes or until a skewer/knife inserted comes out clean.
  • Cool in pan for 10 minutes then turn it out onto wire rack to cool completely.
  • To make frosting, beat cream cheese and butter in your mixer until combined.
  • Then add in vanilla and gradually add in icing sugar while mixer is running.
  • Drizzle in milk 1 tsp at a time until desired spreadable consistency.
  • When cake is completely cooled, frost the top of the cake with cream cheese frosting.
  • Enjoy immediately, or allow icing to set in the fridge for an hour.