Pumpkin Cake Recipe

This pumpkin bread is my ultimate fall favorite because it perfectly balances warm spices like cinnamon and nutmeg with the rich flavor of pumpkin, filling my home with an irresistible autumn aroma. Plus, it’s super easy to whip up—a no-fuss recipe that always guarantees a moist and delicious treat ready to enjoy with friends or a cozy solo coffee break!

My passion is for making warm, autumn desserts, and this Pumpkin Cake is a prime example. I mix 1 and 3/4 cups of all-purpose flour with warm spices such as cinnamon, ginger, and nutmeg to create a dessert that has some seriously rich flavor.

Standard pumpkin cake recipes call for a fair amount of granulated sugar. I like to sub in light brown sugar for a portion of it; brown sugar makes everything taste more flavorful (and pumpkin puree could use all the help it can get).

Pumpkin Cake Recipe Ingredients

• All-purpose flour: Provides structure with carbohydrates; essential for texture.
• Baking powder and soda: Leavening agents; help the cake rise.
• Pumpkin puree: Rich in fiber and vitamins; adds moisture and flavor.
• Granulated sugar: Sweetens the cake; aids in texture and browning.
• Brown sugar: Adds moisture and deep, rich flavor; complements spices.
• Vegetable oil: Provides moisture and richness; ensures a tender crumb.
• Eggs: Bind ingredients; contribute protein and structure.
• Cinnamon, nutmeg, ginger, cloves: Aromatic spices; deliver warm, autumnal flavor.

Pumpkin Cake Recipe Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

How to Make this Pumpkin Cake Recipe

1. Set your oven to 350°F (175°C) and prepare a loaf pan that’s 9×5 inches for the bread. You can grease the pan or line it with parchment paper. Either way, the pan needs to be ready for the batter.

2. In a medium bowl, combine the flour, baking powder, and so forth, that is to say, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. In a big mixing bowl, beat together the puréed pumpkin, granulated sugar, brown sugar, and vegetable oil until well integrated and smooth.

4. Combine the eggs and vanilla extract with the pumpkin mixture, and whisk. Ensure that everything is fully incorporated.

5. Slowly add the dry ingredients to the wet ingredients. Use a spatula to fold them together. Stop mixing when they are just combined. Do not overmix.

6. Transfer the batter to the prepared loaf pan. With a spatula, smooth the top so it is even. This will ensure that the bread will bake evenly.

7. Place in the oven that has been preheated and set to 350°F (175°C) for 50-60 minutes. A toothpick should come out clean or with a few moist crumbs when inserted into the center of the loaf.

8. Take the cake out of the oven and let it cool in the pan for approximately 10 minutes.

9. Delicately move the cake to a wire rack to allow for thorough cooling.

10. Enjoy the slices of your delicious pumpkin cake that you made at home!

Pumpkin Cake Recipe Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Parchment paper (optional)
4. Medium bowl
5. Large mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Toothpick

FAQ

• Can I use homemade pumpkin puree instead of canned?It is acceptable to use homemade pumpkin puree. However, it should have a consistency similar to that of canned puree if you want the best results.
• Can I substitute the vegetable oil with another type of fat?You can indeed opt for melted butter or coconut oil in equal amounts; however, be aware that it might result in a subtle change in flavor and texture.
• Is it necessary to use both granulated sugar and brown sugar?Both are directed for the correct equilibrium of sweetness and moisture, but you can utilize only granulated sugar if essential, amending quantities to your preferred flavor.
• Can I make this cake gluten-free?### Yes, substitute the all-purpose flour with a gluten-free flour blend.
  ### Ensure it includes xanthan gum for structure and texture.
• How should I store the pumpkin cake?Keep the cake in an airtight container at room temperature for 3 days or refrigerate it for a week. After a week in the refrigerator, it should be discarded, freezable for up to 3 months unfrosted (or 1 month frosted), or eaten.
• Can I add nuts or chocolate chips to the recipe?For extra flavor and texture, you can definitely fold in up to 1 cup of chopped nuts or chocolate chips after mixing all the wet and dry ingredients together.
• Is there a substitute for eggs?You can substitute 1/4 cup unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg in a recipe.

Pumpkin Cake Recipe Substitutions and Variations

To make a substitute for all-purpose flour: Use the same amount of whole wheat flour or an acceptable gluten-free flour blend to achieve either a somewhat denser result (with the whole wheat flour) or a totally gluten-free substitute (with the gluten-free flour blend).
For vegetable oil: Substitute an equal amount of melted coconut oil or unsweetened applesauce for a lower-fat version.
You can use sweet potato puree or butternut squash puree in equal amounts instead of pumpkin puree; they will give you an almost identical flavor and texture.
To substitute for granulated sugar, use an equal amount of coconut sugar; or use half as much honey or maple syrup. Each of these options will yield a different flavor profile.
You can substitute brown sugar with an equal amount of white sugar and add to it 1 tablespoon of molasses for a similar moisture and flavor. White sugar with molasses gives the flavor and moisture that brown sugar imparts.

Pro Tips

1. For a richer flavor, consider browning the butter before using it in place of vegetable oil. This adds a nutty depth that complements the pumpkin and spices well.

2. Enhance the flavor by roasting your pumpkin puree before using it. Spread the puree on a baking sheet and roast it at 350°F (175°C) for about 15-20 minutes, stirring occasionally. This can intensify its sweetness and flavor.

3. To ensure a tender crumb, be careful not to overmix when combining the wet and dry ingredients. Mix just until the ingredients are combined.

4. Add a topping for extra texture and flavor, such as a streusel made with flour, sugar, butter, and a sprinkle of cinnamon. Sprinkle it on top of the batter before baking.

5. For a more festive touch, consider folding in some add-ins such as chocolate chips, chopped nuts (like walnuts or pecans), or dried cranberries before pouring the batter into the pan.