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Pumpkin Bread with Cream Cheese Frosting

Yield: 1 large loaf


For Pumpkin Bread:
1 can (15 oz.) pumpkin puree
3 large eggs
1 ¾ cups (350 g) granulated sugar
1 cup (215 g) vegetable oil
1 ½ teaspoons (6 g) vanilla extract
2 cups (280 g) Cup4Cup Multipurpose flour
¼ cup (25 g) ground golden flaxseed
¼ teaspoon (1 g) baking powder
1 ½ teaspoons (7.5 g) baking soda
1 teaspoon (5 g) kosher salt
1 teaspoon (4 g) ground cinnamon
½ teaspoon (1 g) ground ginger
¼ teaspoon (0.5 g) ground cardamom
1/8 teaspoon (0.2 g) ground nutmeg

For Cream Cheese Frosting:
4 ounces cream cheese, softened
2 tablespoons (28 g) unsalted butter, softened
1 cup (115 g) powdered sugar
1/2 teaspoon (2 g) vanilla paste or extract
1 cup walnuts, toasted and chopped


  1. Preheat oven to 350°F. Spray one large loaf pan with non-stick spray.
  2. In a large bowl, mix together eggs, sugar and oil until well incorporated. Then stir in pumpkin puree and vanilla extract.
  3. In a separate bowl, whisk together the flour, flaxseed, baking powder, baking soda, salt, cinnamon, ginger, cardamom and nutmeg.
  4. Fold the dry ingredients into the pumpkin mixture until just blended.
  5. Pour batter into the prepared loaf pan.
  6. Bake for about 1 hour and 10 minutes until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 10 minutes, then remove and cool on a wire rack.
  7. For the frosting, beat cream cheese with butter until smooth. Beat in powdered sugar in two additions. Beat in vanilla and beat until fluffy.
  8. Spread frosting over cooled pumpkin bread and top with toasted walnuts, if desired.