Description
A cozy and easy spiced pumpkin loaf cake that is moist, flavorful, and perfect for fall. Ideal for breakfast or dessert, this cake is a delightful treat with warm spices and pumpkin.
Ingredients
Wet Ingredients
- 1 cup pure pumpkin puree (Not pumpkin pie mix)
- 2 large eggs
- 1 cup brown sugar (Can also use white sugar)
- 1/2 cup vegetable oil (Or canola or melted coconut oil)
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (Can substitute with whole wheat flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon (Plus an additional 1/2 tsp for extra flavor)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt (Enhances flavor)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, eggs, brown sugar, oil, and vanilla extract until smooth.
- Add the dry ingredients over the wet mixture and fold gently until just combined.
Baking
- Pour the batter into a lined loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Allow to cool in the pan for as long as you can wait, then enjoy.
Notes
This loaf tastes even better the next day. For added indulgence, consider cream cheese frosting, made with softened cream cheese, butter, powdered sugar, and a splash of vanilla.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Cuisine: American, Fall