Pumpkin Loaf Cake is a richly spiced loaf cake with a moist and light texture that holds together beautifully. The fragrant spices are warm and sweet, and the easy-to-make recipe yields consistent, delicious results.
I LOVE this time of year! Fall colors are gorgeous with the trees and flowers boasting vibrant hues of red, orange and yellows. There is definitely something special in the air including this delicious cake! As I took this Pumpkin Loaf Cake out of the oven, its amazing aroma surrounded me like my favorite warm flannel shirt. Even our baked goods can take on the warm colors and aroma of fall. And, most importantly, this time of year we get to add canned pumpkin to just about everything we eat- from soups, breads, smoothies and puddings, to cakes and cookies!
Is Pumpkin Puree healthy?
Pumpkin is a great, healthy substitute for an egg or two in baked goods and pumpkin puree gives cakes a soft moist texture, with plenty of flavor and terrific color too.
Is there a difference between loaf cakes and quick breads?
Have you ever wondered about the nuances between loaf cakes and quick breads? Like the subtle differences between muffins and cupcakes, depending on who you ask, you’ll get a bunch of different answers. Can it be as simple as making a cake in loaf form? Also what about banana bread which, to me, is more like cake without icing but it’s called bread?
Quick breads are designed to come together quickly using a whisk or spatula, skipping the mixer completely. However loaf cakes and quick breads often have the exact same ingredient list as a layer cake. And what about breakfast cakes, and parking on a driveway, and driving on a parkway? In the end it all makes perfect sense … we should make more muffins, cupcakes, cakes and quick bread recipes and see for ourselves!
About Pumpkin Loaf Cake:
The texture of this easy Pumpkin Loaf Cake falls somewhere in the middle of quick bread and cake. It’s a richly spiced loaf cake with a moist and light texture that holds together beautifully like a good slice of banana bread. The spices are warm and sweet and the recipe is super easy to make with consistent, delicious results. That makes this cake (loaf or bread) a wonderful hostess gift or perfect treat to store in your freezer. The icing is a nice addition for a sweeter dessert, but the cake is just as terrific when eaten on its own.
Finally, if you’re looking for a quick, easy and perfectly wonderful recipe with lots of pumpkin flavor, this is the one! Be ready for rave reviews and repeat baking requests. This Pumpkin Loaf Cake recipe is a keeper!
Here are a few more pumpkin recipes you might enjoy:
- Pumpkin Bread
- How to Make a Pumpkin Spice Latte
- Pumpkin Spiced Pizzelles
- Golden Cinnamon Pumpkin Bars
Pumpkin Loaf Cake
Ingredients
CAKE:
- ½ cup granulated white sugar
- ½ cup lightly packed brown sugar
- 2 large eggs
- ½ cup vegetable or canola oil
- ¾ cup unsweetened canned pumpkin puree
- ⅓ cup buttermilk (well shaken)
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
ICING:
- ½ cup powdered sugar (might need more or less)
- ½ teaspoon vanilla extract (or vanilla bean paste)
- 1 tablespoon buttermilk (plus more, if needed)
- chopped pecans for garnish (optional)
Instructions
MAKE THE CAKE:
- Preheat the oven to 350 degrees. Lightly spray the sides and bottom of an 8½ x 4-inch loaf pan. Set aside.
- In a medium mixing bowl, whisk together the sugars, eggs and oil until smooth. Add the pumpkin puree, buttermilk and vanilla to the egg mixture and whisk until combined.
- Place a fine mesh sieve / sifter over the bowl with the egg and buttermilk mixture. Add the flour, baking soda, salt and spice to the sieve and sift over the bowl with the egg mixture. Use a rubber spatula to gently fold the dry ingredients into the egg and buttermilk mixture. Stir until smooth.
- Pour the batter into the prepared pan. Bake at 350 degrees for 50 to 55 minutes or until the center is set and firm to the touch, and the cake is lightly browned and cracked down the middle.
- Remove from the oven and allow the cake to rest for 10 to 15 minutes, then remove the cake from the pan to a wire rack to cool.
ADD THE ICING:
- In a medium bowl, whisk together the powdered sugar, vanilla and buttermilk until smooth. Add a little more sugar or buttermilk as needed for desired consistency. Drizzle over the top of the cooled cake, sprinkle with chopped pecans (if desired). Slice and serve. Store leftovers in a sealed container in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night and it was AMAZING. Super moist and tasted like it was from a bakery. The only thing was that my icing ended up being more like a glaze and didn’t look opaque. It tasted great either way though.
This looks like the perfect cake for fall! I’m definitely trying it out!
Pumpkin is the best thing about fall! Everywhere you look it is pumpkin everything! This is a great recipe and can be adjusted to make it gluten free for those with Celiac or a Gluten Sensitivity. I’ve never been an icing fan and it is good without icing.