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.
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
- 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.
Notes
Store pumpkin loaf cake in an airtight container or sealed food storage bag for up to 4 days.
Pumpkin loaf cake can be frozen for 2 months in an airtight freezer bag or container.