Easy Pumpkin Loaf Cake Recipe

Ever have one of those days where you just need a warm slice of heaven to cozy up with? This pumpkin loaf cake is like a fall hug in dessert form, and I promise, it’s worth every minute spent in the kitchen!

Baking this Easy Pumpkin Loaf Cake each fall is something I love to do. It brings me to gather around all my aromatic spices—cinnamon, ginger, nutmeg, and cloves, of which I pile on this cake.

They bring warmth to the loaf and to any of my fall get-togethers where I might serve this cake.

Easy Pumpkin Loaf Cake Recipe Ingredients

• All-purpose flour: Provides structure with carbohydrates; essential for texture.
• Canned pumpkin puree: Adds moisture, fiber, and nutrition; gives autumn flavor.
• Vegetable oil: Keeps the cake moist; contributes to a tender crumb.
• Granulated sugar: Sweetens the loaf; balances spices and complements pumpkin.
• Ground cinnamon: Infuses warm, fragrant spice; quintessential fall aroma.

Easy Pumpkin Loaf Cake Recipe Ingredient Quantities

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

How to Make this Easy Pumpkin Loaf Cake Recipe

1. Set your oven to 350°F (175°C) to warm up. Use some grease on the inside of a 9×5 inch loaf pan so that the loaf will not stick when it comes time to remove it. Work with a temperature of your preference within that range.

2. In a big bowl, blend the flour, sodium bicarbonate, baking powder, sodium chloride, and the spices.

3. In a separate bowl, mix the pumpkin puree, vegetable oil, and eggs until well blended.

4. Combine the sugar and vanilla extract with the pumpkin mixture and blend them until they attain a smooth consistency.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined.

6. Combine the milk with the batter and mix them until they are smooth together and all the ingredients are evenly incorporated.

7. Transfer the batter to the prepared loaf pan, and smoothen the top with a spatula.

8. Cook for 55-65 minutes, or until a toothpick inserted into the middle comes out clean.

9. Let the loaf cool for approximately 10 minutes in the pan, then move it to a wire rack to cool completely.

10. Let your delicious pumpkin loaf cake cool before slicing and serving. Enjoy!

Easy Pumpkin Loaf Cake Recipe Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Cooking spray or butter for greasing
4. Large mixing bowl
5. Separate mixing bowl
6. Measuring cups
7. Measuring spoons
8. Whisk or electric mixer
9. Spatula
10. Toothpick
11. Wire rack

FAQ

• Q:Can fresh pumpkin be used in place of canned pumpkin puree? Yes, it can. Just substitute it in equal amounts for the canned stuff. Make sure you use fresh pumpkin that has been cooked until tender and then well-drained to achieve a similar consistency with the pumpkin puree you get in a can.
• Q:Are other types of oil acceptable to use? Yes, you can replace vegetable oil with another neutral oil, such as canola or sunflower, among a few others.
• Q:Is it possible to make this recipe gluten-free? A: Absolutely—just swap in a 1:1 ratio of gluten-free flour blend for the all-purpose flour. And remember: Your blend must contain xanthan gum.
• Q:What is the best way to keep the pumpkin loaf cake? A: Keep the cake in a container that doesn’t let air in at room temperature for no more than 3 days. You can also put it in the fridge, where it can last for up to 7 days. If you want to store it longer, freeze it for no more than 3 months.
• Q:Can I include nuts or chocolate chips in this recipe? A: Most definitely! You can add as much as 3/4 cup of nuts or chocolate chips to this recipe, and it will still work. Nuts or chocolate chips will only make this recipe more delicious.
• Q:For this recipe, what kind of milk is recommended? A: The texture is best with whole milk, but you can use any kind of milk, including nondairy types like almond or soy milk.

Easy Pumpkin Loaf Cake Recipe Substitutions and Variations

Whole wheat flour: Substitute with an equal amount of all-purpose flour for a lighter texture.
Replace vegetable oil with the same amount of melted coconut oil or unsweetened applesauce for a lighter cake.
Granulated Sugar: For a flavor with more depth and a hint of molasses, use the same amount of brown sugar. For a syrupy version, use 3/4 cup of honey or maple syrup (reduce milk by 1-2 tablespoons to adjust for the added liquid) in place of granulated sugar.
Milk can be substituted with almond milk or oat milk to make a nondairy version.

Pro Tips

1. Room Temperature Ingredients: Ensure that the eggs, milk, and pumpkin puree are at room temperature before mixing. This helps them incorporate more smoothly into the batter, resulting in a better texture.