Welcome to your new favorite autumn delight: this incredibly easy and delicious **Pumpkin Loaf Cake**! As the days grow shorter and the air turns crisp, there’s nothing quite like the comforting aroma of warm spices filling your home. This recipe brings together a light, moist pumpkin sponge, infused with fragrant cinnamon and ginger, all crowned with a smooth, fluffy cream cheese frosting. It’s the quintessential fall bake, perfect for enjoying with your morning coffee, an afternoon tea, or as a cozy dessert.
With summer’s warmth fading into cherished memories, September, October, and November usher in the glorious reign of all things pumpkin. This pumpkin loaf cake is more than just a recipe; it’s a celebration of this versatile, vibrant ingredient and a delightful way to embrace the changing seasons. Prepare to fall in love with its rich flavor and incredibly tender texture.
Why You’ll Adore This Easy Pumpkin Loaf Cake
This isn’t just another pumpkin bread recipe; it’s the one I’ve perfected over years, and I’m confident it will quickly become your trusted go-to. It shares the same fuss-free philosophy as my beloved Banana Bread and the wonderfully spiced profile of my Pumpkin and Chai Cupcakes, but stands proudly on its own as a truly exceptional seasonal bake.
What makes this **moist pumpkin cake** so special? Beyond its irresistible flavor, it boasts a beautifully structured crumb that holds together perfectly, making it versatile enough to be enjoyed in many ways. Serve it as an indulgent dessert, a satisfying snack, or even a delightful addition to a wholesome breakfast. Its ease of preparation is a major highlight; no complex techniques or fancy equipment are needed, just straightforward steps to deliciousness. The symphony of warming, aromatic spices creates a comforting experience with every bite, evoking the very essence of autumn. Plus, it freezes wonderfully, ensuring you always have a comforting slice ready for those unexpected cravings or last-minute guests. Imagine the joy of pulling a perfect slice of homemade pumpkin bread from your freezer on a chilly evening!
Essential Ingredients for Your Perfect Pumpkin Bread
One of the beauties of this richly spiced loaf is that it calls for simple, everyday ingredients you likely already have in your pantry. We’re focusing on quality basics to create an extraordinary flavor and texture. Here’s what you’ll need to bake this incredibly moist pumpkin bread:
- Wet Ingredients:
- Butter: Unsalted and softened butter is key for creaming effectively with sugar, creating air pockets for a lighter crumb.
- Canned Pumpkin Puree: The star ingredient! Ensure you use 100% pumpkin puree, not pumpkin pie filling, which is pre-spiced and sweetened. You can also easily make your own fresh pumpkin puree (see details further down this post).
- Vanilla Extract: A touch of vanilla enhances all the other flavors, adding depth and warmth. Vanilla bean paste can be used for an even richer vanilla note.
- Eggs: Large eggs provide structure and moisture, binding the ingredients together.
- Dry Ingredients:
- Granulated or Caster Sugar: Provides sweetness and helps create that wonderful soft texture when creamed with butter.
- All-Purpose Flour: The foundation of our loaf. Measure it correctly for the best results.
- Baking Powder (or Baking Soda): Our leavening agent, ensuring the loaf rises beautifully and has a tender crumb.
- Salt: Essential for balancing the sweetness and enhancing the flavors of the pumpkin and spices.
- Ground Cinnamon & Ground Ginger: These two warming spices are the heart of our flavor profile, bringing classic autumnal notes. Feel free to adjust quantities to your preference or use a ready-made pumpkin spice blend.
For precise quantities and a printable recipe, please refer to the detailed recipe card at the bottom of this post. You’ll also find great suggestions for substitutions to tailor this recipe to your dietary needs or pantry staples.
Step-by-Step Guide to Baking Your Perfect Pumpkin Loaf Cake
Crafting this delightful pumpkin loaf cake is a straightforward process, even for beginner bakers. Follow these simple steps for a beautifully moist and flavorful result:
Step 1: Creaming the Wet Ingredients
Begin by creaming the softened butter and sugar together in a large mixing bowl. Using an electric mixer, beat them on medium-high speed for 2-3 minutes until the mixture turns noticeably pale and fluffy. This crucial step incorporates air, contributing to the cake’s light texture. Next, add the eggs one at a time, beating well after each addition to ensure full incorporation. Continue to beat the ingredients for another 1-2 minutes until you achieve a smooth, light, and airy mixture. Don’t rush this stage, as it sets the foundation for your loaf’s texture.
Step 2: Combining Wet and Dry Mixtures
In a separate medium bowl, whisk together all the dry ingredients: flour, baking powder, salt, ground cinnamon, and ground ginger. Ensure they are well combined. Gradually add this dry mixture to the bowl containing your wet ingredients. With your mixer running on low speed, gently fold the ingredients together until they are *just* combined. Be careful not to overmix at this stage, as overmixing can lead to a tough loaf. Once the dry ingredients are mostly incorporated, add the pumpkin purée (approximately 1 cup or 200g canned pumpkin). Continue to mix gently until everything is fully combined and you have a smooth, thick batter.
Step 3: Baking Your Loaf
Preheat your oven to 170°C (160°C fan-assisted). Prepare your loaf pan by lightly greasing it and lining it with baking paper, allowing some overhang on the sides for easy removal. Transfer the thick pumpkin loaf batter into the prepared loaf pan, smoothing the top with the back of a spoon or spatula. Bake for approximately 60 minutes. Baking times can vary depending on your oven, so I recommend checking for doneness after about 50 minutes using the skewer test: insert a wooden skewer into the center of the loaf; if it comes out clean, your loaf is ready.
Baking Tip: Once baked, allow the pumpkin loaf to cool in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool completely. This prevents the loaf from collapsing and ensures a perfect texture. Crucially, ensure the loaf is entirely cool before adding any cream cheese frosting; otherwise, the frosting will melt and slide off.
Customizing Your Pumpkin Loaf Cake: Smart Substitutions
This recipe is wonderfully adaptable, allowing you to make a few simple swaps to suit different dietary needs or to simply experiment with flavors. Here are some common substitutions:
- For a Vegan Pumpkin Loaf: Easily transform this recipe by replacing the unsalted butter with a high-quality vegan butter alternative. For the eggs, you can use a combination of dairy-free milk and sunflower oil, or opt for flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 minutes). For a detailed guide, consider resources like this Vegan Pumpkin Bread recipe from Domestic Gothess.
- Making it Gluten-Free: Achieve a delicious gluten-free pumpkin loaf by swapping out the plain flour for a good quality 1:1 gluten-free all-purpose flour blend. Many blends already contain xanthan gum, which is important for structure in gluten-free baking. Double-check that your baking powder is also certified gluten-free.
- Sugar Choices: While I typically use granulated or white caster sugar for a classic taste, you can experiment with different sugars. Soft light brown sugar will add a deeper, more caramel-like flavor and can contribute to an even moister texture. A 50/50 blend of white and brown sugar also works beautifully.
- Spice It Up: My recipe keeps it simple with a delightful mix of cinnamon and ginger, which perfectly complements the pumpkin. However, if you’re a fan of a more complex spice profile, feel free to use a ready-made pumpkin spice or pumpkin pie spice blend. These blends often include nutmeg, cloves, and allspice, adding extra layers of warmth and aroma. You can find them widely available in most grocery stores, especially during the autumn months.
Exciting Variations to Elevate Your Pumpkin Loaf
While this **spiced pumpkin loaf cake** is absolutely divine on its own, it also serves as a fantastic canvas for creative additions. You can easily take it to the next level with a few simple extras:
- Cream Cheese Frosting: As seen in many of the photos, a classic cream cheese frosting is an unbeatable accompaniment. It offers a tangy sweetness that perfectly balances the rich, spiced flavors of the pumpkin cake without overpowering them. To make a simple cream cheese frosting, beat 180g (6.5oz) full-fat cream cheese with 50g (1.7oz) icing sugar until smooth and fluffy. Alternatively, for an aromatic twist, try a chai frosting, similar to the one in my Pumpkin and Chai Cupcakes recipe.
- For the Chocolate Lovers: If you’re a fan of chocolate, consider stirring in a generous handful of chocolate chips (milk, dark, or white) into the cake batter before baking. They’ll melt into delightful pockets of gooey chocolate. Another option is to skip the cream cheese frosting and instead drizzle some melted dark chocolate over the cooled loaf for a sophisticated finish.
- Sweet Cinnamon Glaze: For a simpler yet equally delicious topping, whip up an easy cinnamon glaze. Simply whisk together icing sugar with a small amount of milk and a pinch of ground cinnamon until you reach a pourable consistency. Drizzle this over the cooled loaf for a sweet, spiced crust.
- Nutty Additions & Crunch: Enhance the texture and flavor by adding pumpkin seeds. You can sprinkle them directly on top of the cream cheese frosting for a beautiful garnish and crunch, or fold some into the cake batter itself for an added earthy note and delightful texture throughout the loaf. Toasted pecans or walnuts are also fantastic additions, offering a pleasant crunch and nutty flavor that pairs wonderfully with pumpkin.
- Dried Fruits: For an extra layer of sweetness and chewiness, consider folding in some dried cranberries, raisins, or chopped dates into the batter.
- Caramel Drizzle: A drizzle of homemade or store-bought caramel sauce can add a luxurious touch, especially when served warm.
- Leftover Pumpkin Puree Inspiration: If you find yourself with any leftover pumpkin puree, don’t let it go to waste! It’s an incredibly versatile ingredient. You could make a batch of these delicious Pumpkin Oatmeal Cookies, or explore other savory options like pumpkin soup or pasta sauces.
Essential Equipment for Effortless Baking
You won’t need a professional kitchen setup to bake this delightful pumpkin loaf cake. The key tools are quite standard for most home bakers:
- Electric Mixer: An electric hand-held mixer or a freestanding mixer with a paddle attachment will make the creaming process effortless and efficient, ensuring your butter and sugar become light and fluffy.
- Loaf Pan: A standard 2lb loaf tin (approximately 9×5 inches or 23×13 cm) is ideal for this recipe. Any baking tin with a similar capacity will also work.
- Mixing Bowls: You’ll need at least two mixing bowls – one large for the wet ingredients and another medium-sized one for whisking the dry ingredients.
- Spatula or Spoon: For smoothing the batter into the pan and gently folding ingredients.
- Wire Rack: Essential for cooling your loaf completely and evenly after baking.
Pro Tip: Consider using mini loaf pans to create smaller versions of this pumpkin bread. These individual-sized loaves make fantastic, thoughtful gifts during the festive season! Just remember to reduce the baking times accordingly, typically by about 15-25 minutes, depending on the size of your mini pans.
Storage Guidelines for Freshness and Convenience
Proper storage is key to enjoying your delicious pumpkin loaf cake for as long as possible. Here’s how to keep it fresh:
- Unfrosted Loaf: If you’re planning to enjoy your pumpkin bread without frosting, it will keep beautifully at room temperature for up to 4-5 days. Ensure it’s stored in an airtight container or a cake caddy to prevent it from drying out.
- Frosted Loaf: If you’ve topped your pumpkin cake with cream cheese frosting, it’s best to store any leftovers in the refrigerator. The frosting contains dairy, which needs to be kept cool. Store it in an airtight container in the fridge for up to 3 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
- Freezing for Later: This pumpkin loaf freezes exceptionally well, making it perfect for meal prep or saving for a busy day. To freeze, first ensure the cake is completely cooled. Then, slice the loaf into individual portions. Wrap each slice tightly in kitchen foil or plastic wrap, and then place the wrapped slices into a freezer-friendly zip-lock bag or an airtight freezer container. It can be frozen for up to 3 months. To thaw, simply remove a slice (or the whole loaf) from the freezer and let it come to room temperature overnight. You can also gently warm individual slices in the microwave for a few seconds for a freshly baked feel.
How to Make Your Own Homemade Pumpkin Puree
While canned pumpkin puree is incredibly convenient, making your own from scratch is surprisingly easy and offers a fresh, vibrant flavor that can truly elevate your bakes. Here’s a simple guide:
- Choose Your Pumpkin: For puree, opt for smaller, denser “pie pumpkins” or “sugar pumpkins” rather than large carving pumpkins, which tend to be stringy and watery. Butternut squash also makes an excellent substitute for a very similar result.
- Preparation: Preheat your oven to 180°C (350°F). Carefully cut your pumpkin into wedges or halves, removing the seeds and stringy bits. You can leave the skin on for roasting.
- Roasting: Place the pumpkin wedges on a baking sheet, cut-side down. You can loosely wrap the baking sheet with kitchen foil to steam them slightly, or simply roast uncovered. Roast for about 45 minutes to an hour, or until the pumpkin flesh is fork-tender and easily pierced.
- Cooling & Scooping: Once cooked, remove the pumpkin from the oven and let it cool slightly until it’s comfortable to handle. Then, scrape the soft pumpkin flesh away from the skin using a spoon. Discard the skin.
- Blending: Transfer the cooked pumpkin flesh to a food processor or an electric blender. Process until completely smooth. If the puree seems too thick, you can add a tablespoon of water at a time until it reaches your desired consistency. If it’s too watery, you can gently simmer it in a saucepan to reduce some moisture, or place it in a fine-mesh sieve lined with cheesecloth to drain excess liquid.
Homemade pumpkin puree is a fantastic and versatile ingredient that can be used in a myriad of pumpkin recipes, both sweet and savory. From pies and muffins to soups and stews, the possibilities are endless! Make sure to visit my recipes page for more delicious ideas and inspiration.
If you’ve tried this delightful Pumpkin Loaf Cake or any other of my recipes, please don’t hesitate to leave a comment and a rating below. Your feedback means the world to me! I truly love hearing from you and seeing your wonderful creations.
To easily save this recipe for future baking adventures, use the “Pin Recipe” button on the recipe card below or on any of the beautiful photos throughout this post. Happy baking!
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Pumpkin Loaf Cake
Equipment
- baking paper
- 2 lb loaf tin (or any baking tin with similar capacity)
- hand-held electric mixer or freestanding mixer with the paddle attachment
- mixing bowl
Ingredients
- 200 g sugar caster or granulated
- 100 g unsalted butter softened
- 2 large eggs
- 150 g plain flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 200 g pumpkin puree *see notes for homemade pumpkin puree
For the topping (optional):
- 180 g full-fat cream cheese
- 50 g icing sugar
Instructions
- Preheat the oven to 170°C (160°C fan). Lightly grease the loaf tin and line it with baking paper.
- Using an electric mixer, beat together sugar and butter, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition, until you have light, pale and fluffy mixture.
- Mix all of the dry ingredients together in a medium bowl, then tip them into the egg mixture. With mixer running on low, fold the ingredients together, until just combined. Add pumpkin puree and mix again until all the ingredients have been incorporated.
- Transfer the batter to the prepared baking tin and smooth the top with the back of the spoon or spatula. Place in the oven and bake for 1 hour or until toothpick inserted in the middle comes out clean.
- Remove from the oven and allow to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the topping, beat the cream cheese and icing sugar together, using an electric mixer until well combined. Spread the mixture on top of the cooled loaf cake, slice and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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Notes
- To make your own pumpkin puree: Heat the oven to 180° C (350°F). Cut the pumpkin into wedges, leaving the skin on. Loosely wrap the wedges into kitchen foil and bake for about an hour, until they are soft and cooked. Pull away the pumpkin flesh from the skin, and blend using a food processor or an electric blender until smooth.
- Store unfrosted pumpkin bread at room temperature in an airtight container for up to 4 days. Frosted loaf should be stored in the fridge for up to 3 days.
- Freezing instructions: Slice the cooled loaf into individual slices. Wrap each slice into kitchen foil and place them in a freezer-friendly zip-lock type bag. The cake can be frozen for up to 3 months. Thaw at room temperature overnight.