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.
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.
Pumpkin Spice Loaf Ingredients
After 5 trial and errors, I've finally mastered what ingredients result in an absolutely perfect pumpkin spice loaf.
- Pumpkin: There is a whole can of pumpkin in this pumpkin loaf recipe! I use so much for both flavor and moisture.
- 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.
- Cream Cheese: The mild, sweet taste and a slight tang of cream cheese give a creaminess to this loaf.
- 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.
- Prep Ingredients + Bake Pumpkin Spice Loaf
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.
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.
Looking for more recipes using a food processor?
Food Processor Pumpkin Spice Loaf
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.