Pumpkin Loaf Cake
Pumpkin Loaf Cake is a delicious, dense, moist cake that is all about the pumpkin and spices! This cake is a delicious fall breakfast or snack.
Once September 1st arrives, I am ALL about this Pumpkin Loaf Cake! Where are my pumpkin fans??
As I write this post, I am sitting here with a cup of coffee and a thick piece of this cake. Fall has definitely arrived for me! Because I live in Florida, we mostly have to pretend through the Fall season, but this cake helps the mood for sure.
I wish I could take credit for this recipe, but it comes from The Carriage Way Bed & Breakfast in St. Augustine, FL.
Pumpkin loaf cake is so moist and dense like a loaf cake should be. It’s got ALL of the pumpkin flavor and spices of Fall. Once my kids find out I’m making it, I find them suspiciously hovering around.
This recipe makes two loaves so you can eat one and freeze one for later! Win win!
Here’s what you will need to make this amazing cake:
Ingredients
- 3 1/2 cups (473g) all-purpose flour (Plus 1 tbsp for flouring the bread pans.)
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 3 cups (690g) sugar
- 4 large eggs
- 1 (15-oz) can of pumpkin puree
- 2/3 cups (227g) water
- 1 cup (225g) vegetable oil
- 1 cup (109g) chopped nuts (optional)
- 1 tbsp vegetable shortening (For greasing the bread pans.)
Instructions
Step 1. Preheat oven to 350° F. Grease and flour two 5 x 9-inch loaf pans and set aside. (Image 1)
Step 2. In a large mixing bowl, combine all dry ingredients and whisk together. (Image 2)
Step 3. Make a well in the middle of the dry ingredients and then add the eggs, pumpkin, water, oil and nuts (if you are including them). (Image 3)
Step 4. Mix ingredients together with a large spoon until completely combined. (Image 4)
Step 5. Pour batter into both loaf pans evenly. (Image 5)
Step 6. Bake for 60 minutes or until a toothpick inserted into the center of each loaf comes out with a few crumbs attached. (Image 6) Let cake cool in pans for 10 minutes and then turn out onto a wire cooling rack.
Once the cake is cool, slice each loaf into 8 even pieces. (Image 7)
Pumpkin Loaf Cake
- 3 1/2 cups (473g) all-purpose flour (Plus 1 tbsp for flouring the bread pans.)
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 3 cups (690g) sugar
- 4 large eggs
- 1 15-oz can of pumpkin puree
- 2/3 cups (227g) water
- 1 cup (225g) vegetable oil
- 1 cup (109g) chopped nuts (optional)
- 1 tbsp vegetable shortening For greasing the bread pans.
- Preheat oven to 350° F. Grease and flour two 5 x 9-inch loaf pans and set aside.
- In a large mixing bowl, combine all dry ingredients and whisk together.
- Make a well in the middle of the dry ingredients and then add the eggs, pumpkin, water, oil and nuts (if you are including them).
- Mix ingredients together with a large spoon until completely combined.
- Pour batter into both loaf pans evenly.
- Bake for 60 minutes or until a toothpick inserted into the center of each loaf comes out with a few crumbs attached. Let cake cool in pans for 10 minutes and then turn out onto a wire cooling rack.
- Once the cake is cool, slice each loaf into 8 even pieces.
This is a perfect Fall recipe to make year after year. Nothing better than a moist pumpkin loaf cake! I hope you love it.
Sweet regards,
Michele
Visit my cake page for some other yummy cake recipes!
Pin for later!
