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Home » Breakfast Breads & Pastries » Food Processor Pumpkin Spice Loaf

Food Processor Pumpkin Spice Loaf

Published: Oct 22, 2020 · Modified: Jan 2, 2021 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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This Pumpkin Spice Loaf is full of fall spices AND a whole can of pumpkin. The batter is quickly made thanks to our friend the food processor.

Food Processor Pumpkin Spice Loaf on a wooden

Tis' the season of pumpkin spice. We're talking about pumpkin spice lattes. Pumpkin spice candles. Heck, there's even pumpkin spice mac & cheese. But, my favorite pumpkin spice item is a delicious slice of pumpkin spice loaf. This Food Processor Pumpkin Spice Loaf is truly pumpkin spice and everything nice. The batter is completely made in a food processor and it's topped with a cream cheese glaze and lightly candied pumpkin seeds with maple syrup.

Seeing all the pumpkins out and about in October gets me excited for a good slice of pumpkin loaf. This Food Processor Pumpkin Spice Loaf is full of fall flavors from the cinnamon, ground clove, ground nutmeg, and a touch of ground ginger. Not to mention, there is a whole can of pumpkin in this loaf. It helps gives this loaf both delicious flavor and moisture. The food processor makes the batter quickly with just a few clicks. I use my Hamilton Beach Stack and Snap Food Processor. It has a 12 cup capacity, has 3 settings (slice, puree, and pulse), and is easy to clean in the dishwasher. Each slice is incredibly moist and full of fall spices. Top with a generous drizzle of cream cheese glaze and pumpkin seeds for added crunch.

  • Sliced open pumpkin spice loaf. There's a slice on a small grey plate with a fork going through it. Everything sits on a wooden paddle with a pumpkin spice latte in the background

Pumpkin Spice Loaf Ingredients

After 5 trial and errors, I've finally mastered what ingredients result in an absolutely perfect pumpkin spice loaf.

  1. Pumpkin: There is a whole can of pumpkin in this pumpkin loaf recipe! I use so much for both flavor and moisture.
  2. Favorite Fall Spices: Cinnamon, ground nutmeg, ground ginger, ground clove, and a touch of ground ginger… the gang’s all here! These five spices compliment the pumpkin flavor wonderfully.
  3. Cream Cheese: The mild, sweet taste and a slight tang of cream cheese give a creaminess to this loaf.
  4. Pumpkin Seeds: One word. Crunch. I bought salted roasted ones that you can toast in a pan after a few minutes on medium-high heat. You can even candy them with just 1 tablespoon of maple syrup for a sweet crunch.

Step by Step Photos

This is a simple recipe and it requires a little prep work thanks to our food processor.

  1. Prep Ingredients + Bake Pumpkin Spice Loaf
Food Processor Pumpkin Spice Loaf Process pictures. 1: spray loaf pan, 2: wet ingredients in a food processor with top remove, 3: dry ingredients added, 4: pumpkin spice loaf batter mixed with silicone spatula in, 5: batter turned into pan and smoothed out, 6: pumpkin loaf in the oven & 7: pumpkin loaf turned out of pan and cooling on a cooling rack

2. Make the Cream Cheese Glaze (Optional)

This glaze comes together in just a few minutes with a hand mixer. It gorgeously coats the loaf and offers a tangy silky texture to the loaf.

Cream Cheese Glaze Process photos. 1: softened butter and cream cheese in a bowl, 2: beat 3: powdered sugar + vanilla added to bowl, 4: beat again with heavy cream, 5: beat until smooth 6:microwaves until smooth 7: pour onto cooled pumpkin spice loaf

3. Make Candied Pumpkin Seeds (Optional)

Like a little crunch? The candied pumpkin seeds offers another element of texture to the moist cake and silky frosting. It's just 2-ingredients if you buy pumpkin seeds that are already salted and roasted.

Candied Pumpkin Seed Process Photos 1: pumpkin seeds in a skillet, 2: pumpkin seeds glazed with maple syrup 3: pumpkin seeds on a baking sheet with parchment paper 4: pumpkin spice loaf with cream cheese glaze and topped with candied pumpkin seeds

Looking for more recipes using a food processor?

food processor pumpkin spice loaf with cream cheese glaze and candied pumpkin seeds on a wooden plank

Food Processor Pumpkin Spice Loaf

Mara
Hello Fall! Our friend pumpkin spice is back. But, with a slightly different look. This Pumpkin Spice Loaf's batter is completely made in a food processor. It's topped with a cream cheese glaze for a gooey tang and lightly candied pumpkin seeds for an added crunch.
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Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Breakfast
Servings 9 people
Calories 311 kcal

Ingredients
  

Pumpkin Spice Loaf

  • nonstick spray
  • 2 eggs
  • 1 15 oz can pumpkin puree
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • 1 stick unsalted butter melted
  • 1 & ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 & ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ⅛ teaspoon ground ginger

Cream Cheese Glaze (optional)

  • 2 oz cream cheese
  • ¼ cup powder sugar
  • 2-3 tablespoon heavy cream
  • 1 teaspoon vanilla extract

Candied Pumpkin Seeds (optional)

  • ¼ cup pumpkin seeds (I used salted & roasted)
  • 1 tablespoon maple syrup

Instructions
 

Pumpkin Spice Loaf

  • Preheat oven to 350°F degree. Spray loaf pan with nonstick spray and set aside.
  • In a food processor, add in eggs, can of pumpkin, vanilla, sugar and melted butter. Puree until combined.
  • Remove the top from the food processor and add in flour, baking soda, baking powder, kosher salt, and spices. Puree until combined.
  • Remove the top again and carefully remove the blade. Use a silcione spatula to make sure you scrap all the sides and combine everything together.
  • Turn batter into the prepared loaf pan. Bake for 65-75 minutes or until a cake tester inserted into the center comes out clean.
  • Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Cream Cheese Glaze (optional)

  • In a small microwavable bowl, combine cream cheese and powdered sugar with a hand mixer until combined.
  • Add in vanilla, heavy cream (1 tablespoon at a time) and beat until combined.
  • Microwave for 30 seconds- 1 minute. Give it a quick whisk and pour over cooled pumpkin spice loaf.

Lightly Candied Pumpkin Seeds (Optional)

  • In a small or medium skillet over medium-high heat, toast the pepitas until they turn light brown, begin to pop, and smell fragrant. Stir frequently as the seeds toast.
  • Add in maple syrup and quickly stir until syrup is distributed and all the seeds are covered. Remove from heat.
  • Transfer to a plate or sheed pan lined with parchement paper to cool.
  • Once cool enough to handle, break into pieces.
  • Sprinkle on top of loaf.

Notes

The loaf can be stored at room temperature, in an airtight container, for 3 days without icing, and refrigerated for 2 days with icing. The candied pumpkin seeds should be left at room temperature. Keep them on the side if you are eating over a few days.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 311kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 170mg | Potassium: 64mg | Fiber: 1g | Sugar: 22g | Vitamin A: 517IU | Calcium: 42mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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