This pumpkin loaf with matcha cream cheese frosting is easy to make and bakery-worthy

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As an Asian-American baker, I love using Asian ingredients to put a twist on American classics, and this pumpkin spice loaf is my new current favorite! Instead of cinnamon, I use Chinese five spice for a warmer, more layered flavor, then top it with a not-too-sweet matcha cream cheese frosting. The loaf comes together in one bowl, and it bakes up soft, moist, and a little dense in the best way. Just let it cool completely before frosting, or the frosting will slide right off. Not a cream cheese frosting fan? The loaf is just as good plain. It slices up easily for sharing too: I passed some to my neighbors, and my mother-in-law happily had a slice for breakfast with her coffee.
- Sharon @ SparkleCakerie

Yield 8 slices

Author Sharon Hsu

Prep time

20 Min

Cook time

50 Min

Inactive time

23 Min

Total time

1 H & 33 M

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Pumpkin Loaf With Matcha Cream Cheese Frosting Recipe

This moist, one-bowl pumpkin spice bread gets an Asian-inspired twist from warm, aromatic Chinese five-spice instead of cinnamon. Topped with a creamy, not-too-sweet matcha cream cheese frosting, this easy fall loaf is perfect for sharing, gifting, or enjoying with your morning coffee!

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Ingredients

For the Pumpkin Spice Loaf: Dry ingredients

• 120 grams (1 cup) all-purpose flour
• 150 grams (¾ cup) light brown sugar
• 1-2 teaspoons 5-spice powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon miso paste or ½ teaspoon fine salt

For the Pumpkin Loaf: Wet Ingredients

• 190 grams (¾ cup) neutral oil
• 4 large eggs
• 1 (15oz) can pumpkin puree

For the Matcha Cream Cheese Frosting

• 113 grams (½ cup) unsalted butter, room temperature
• 70 grams (⅓ cup) white sugar
• 10 grams (1 tablespoon) matcha powder
• 226 grams (8oz block) cream cheese, room temperature

Instructions

1. Line a loaf pan with parchment paper. Preheat the oven to 350°F (325°F with fan).
2. Whisk the dry ingredients together in a large bowl until evenly combined, with no clumps of brown sugar left.
3. Add the oil, eggs, and pumpkin puree and stir slowly until no wet or dry streaks remain. The batter should look thick, smooth, and evenly orange-brown.
4. Pour the batter into the pan, smooth the top, and bake on the middle rack for 40-50 minutes. The top should be domed and spring back lightly when pressed, and a toothpick should come out mostly clean with a few moist crumbs. Cool in the pan for 10-15 minutes, then lift out onto a wire rack and cool completely.
5. Beat the softened butter, sugar, and matcha with a hand mixer for 2-3 minutes, until fluffy. Scrape down the bowl, then add the softened cream cheese and mix just until smooth, about 30 seconds. Stop as soon as it looks creamy, since overmixing makes cream cheese frosting runny.
6. The loaf should feel neutral to the touch, not warm, or the frosting will melt. Spread the frosting over the cooled loaf in an even layer. For clean slices, chill the loaf for 20 to 30 minutes first, then cut with a sharp knife wiped clean between slices.

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