This pumpkin spice loaf cake is the perfect autumnal bake. Brimming with warming spices like cinnamon, ginger and nutmeg it has all the best elements of a pumpkin spiced latte.
Here’s a delicious and easy Pumpkin Spice Loaf Cake that’s perfect for fall! It’s loaded with warm spices and pumpkin puree, making it moist and flavorful.
High-Level Recipe Overview:
Wet Ingredients: Pumpkin puree, eggs, oil or melted butter, sugar, and vanilla extract.
Dry Ingredients: All-purpose flour, baking powder, baking soda, salt, and a blend of pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves.
Quick Steps:
Pumpkin spice loaf cake
Preheat your oven and grease a loaf pan.
Mix the wet ingredients in one bowl.
Combine the dry ingredients in another, then fold them into the wet mixture until just combined.
Pour the batter into the prepared pan and bake until a toothpick comes out clean.
For the full recipe details and baking instructions, check out trusted sources like Sally’s Baking Addiction or Allrecipes.
Enjoy your homemade Pumpkin Spice Loaf with a drizzle of glaze or a spread of cream cheese for a delightful seasonal treat!
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper.
Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time.
Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée.
Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans.
Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much.
Leave to cool completely in the tin before serving.
Source: BBC
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