Pumpkin Loaf with Almond Buttercream Frosting

Pumpkin Spice Loaf with Almond Buttercream Icing - Cashmere & Cocktails

I make this pumpkin loaf recipe annually for Thanksgiving and it’s probably my favourite fall inspired recipe ever. It’s also ultra-moist (ew, am I the only person who hates that word? Moist. *cue gag reflex*) so it doesn’t dry out like many other loafs out there. The original recipe was by Kraft however over the years I’ve made some subtle changes and now have this delicious gem. Even my eldest daughter, who is by far the pickiest eater of the bunch, loves it and tells me that “it’s so good that it doesn’t even need frosting” (this coming from a kid who usually ONLY eats the frosting).  Of course I top it with a deadly almond buttercream frosting anyway, but I’m happy to know that she approves of the loaf without it as well.

Scroll below for this perfect fall Pumpkin Loaf and don’t forget to subscribe. Happy {Canadian} Thanksgiving everyone! 🙂

Here’s what you’ll need:

For the loaf:

  • 1 ¾ cups flour
  • 1 pkg. Jell-O Vanilla Instant Pudding
  • 1 Tbps. baking powder
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ground ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. all spice
  • 1 tsp. baking soda
  • 1 cup sugar
  • ½ cup butter, melted
  • 1 ¾ cups canned pumpkin
  • 2 large eggs

For the frosting:

  • 2 cups powdered sugar
  • ½ cup butter, softened
  • 1 to 2 Tbsp. heavy cream
  • 1 tsp. pure almond extract

Here’s what you’ll do:

  1. Preheat oven to 350°F and spray a 8×4 inch loaf pan with cooking spray. Set aside.
  2. In a medium bowl, whisk flour, dry pudding mix, baking powder, spices and baking soda. Set aside.
  3. With an electric mixer, beat butter, sugar and pumpkin in a large bowl. Add eggs. Add flour mixture and stir only until combined. Do NOT over mix – stir only until dry ingredients are moistened (ew, there’s that word again).
  4. While loaf is baking, beat butter, powdered sugar and almond extract together with an electric mixer. Add heavy cream as needed until you’ve reached the desired consistency (aka can form peaks and isn’t runny). Cover and set aside.
  5. Pour mixture into pan and bake 1 hour. Let cool completely. Frost, serve and enjoy!

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Hey there! I’m Jennifer, the human behind Cashmere & Cocktails. I’m a food, product and travel photographer from New-Brunswick, Canada. For business inquiries, please email me at: cashmereandcocktailsblog@gmail.com

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