It is October! September sprinted and left us in a whoosh. But that’s okay, contrasting the impending fact of another year coming close to an end and unmet yearly resolutions, everything is beautiful outside! And there are pumpkins! Everywhere! The perfect excuse to bake this easy pumpkin loaf cake!

Contrary to a standard day of crave-driven baking, this month we are being intentional and baking it smart. Simple but delicious with lots of fall flavours. Easy does not necessarily translate to substandard because this easy pumpkin loaf cake is so delicious! With simple, easy-to-find, basic baking ingredients, spices and pumpkin puree. This loaf cake comes together easily, bakes fast and is indulged easily.

Although streusel is an added flavouring condiment we are taking it easy. Therefore a slight drizzle of pumpkin seeds, maybe with a mix of sesame seeds is enough for this cake but also totally optional. And It’s a good idea if you have some leftover caramel or ice cream to serve it with. Alternatively, a quick drizzle of melted chocolate if you love chocolate or bake with chocolate chips. Either way, this cake is fine as is! simple, easy yet so yummy!

Although it is easy to fall into the trap of adding more pumpkin puree, enough works since too much can make the cake dense. Melted butter, brown sugar and spices elevate the pumpkin flavour. Few eggs and no milk or cream work since the pumpkin puree, coupled with brown sugar is enough for hydration. Pumpkin spice elevates the pumpkin flavours but if you don’t have it, substitute with a mixture of cinnamon, ginger and nutmeg as in this recipe.

Now though it’s easier to buy ready-made pumpkin puree I prefer making my homemade mine since I bake a lot. Besides you get to keep the seeds. Have you tried roasted pumpkin seeds yet?

Easy Pumpkin loaf Cake Ingredients

All-purpose flour
Pumpkin puree
Pumpkin spice
Eggs
Brown sugar
Regular granulated sugar
Melted and cooled butter.
Salt

Recipe Run Through

In a mixing bowl, add brown sugar, granulated sugar, melted and cooled butter and eggs. Mix with a whisk until for about 1-2 minutes until thick.
Then, pour in the pumpkin puree, and mix to combine.
In a separate bowl, mix all-purpose flour, baking powder, spices and salt.
Gradually add it to the wet ingredients. Switch to a spatula and mix in folding motion, just until combined. (It is important not to overmix at this stage. Overmixing will make the cake chewy).
Pour into a prepared loaf cake pan and bake in a preheated oven for 30-35 minutes until fully browned and a skewer inserted comes out mostly clean.
Remove from the oven and set it aside to cool. Afterwards, slice and serve.

More From The Blog

EASY PUMPKIN LOAF CAKE

Recipe by WinnieCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Serving Size

inch

Ingredients

260gm all-purpose flour
340gm pumpkin puree
2 eggs
120 brown sugar
80 granulated sugar
100 ml melted butter
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp Pumpkin spice
1/2 tsp ginger
Pinch of salt

Directions

Preheat oven to 170C. Line a loaf baking pan with parchment paper and set it aside.
In a medium-sized mixing bowl, pour in melted cooled butter, sugar and eggs. Mix with a whisk( 2 minutes) until combined.
Pour in the pumpkin puree and mix to combine.
In a separate bowl, mix all-purpose flour, spices, baking powder and salt.
Pour the mixture into a prepared loaf pan.
Scatter with pumpkin seeds and bake for 35 to 40 minutes or until browned and a skewer comes out mostly clean. ( Start checking for doneness after the 35th minute)
When fully done, remove it from the oven, and set it aside to cool completely before serving.
Serve with ice cream or caramel or drizzled in chocolate or as is with a cup of milk, coffee or tea.

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