Perfectly Simple Easy Pumpkin Loaf Cake - Bake Then Eat

Perfectly Simple Easy Pumpkin Loaf Cake

It may be coming to the end of the all-glorious pumpkin season. But that doesn’t mean we can’t squeeze another pumpkin recipe, or two in before we all move on to peppermint and gingerbread. Easy Pumpkin Loaf Cake is the perfect recipe to start winding down pumpkin season with. It’s easy to make, the ingredients are all pantry staples and its damn delicious.

 

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Easy Pumpkin Loaf Cake | An easy to follow recipe with all the flavours of Fall, pumpkin and aromatic sweet spices | BakeThenEat.com

 

Sugar & Spice and all things nice!

One thing that I think we can all agree on is that pumpkin has a few natural partners in baking. Brown sugar is one of them, I do like to try and reduce sugar in my bakes when possible but I found with this one I still needed some to give it the perfect texture. I used light brown unrefined sugar to sweeten this easy pumpkin loaf cake as I find it imparts a richer flavour than white granulated sugar. And it does help to keep this cake moist. I kept the amount as low as I could 150g (3/4 cup) in total.

 

Easy Pumpkin Loaf Cake | An easy to follow recipe with all the flavours of Fall, pumpkin and aromatic sweet spices | BakeThenEat.com

 

As for the spices, the usual suspects are found in here. Cinnamon, allspice and nutmeg, they all help to give this easy pumpkin loaf cake a lovely warming spicy flavour.

 

Butter.

I have used melted then cooled unsalted butter, which is quite unusual for me in this kind of recipe. I usually use oil as my main fat for loaves, but I found I prefer the crumb of this cake when butter and in particular melted butter was used. It gave it a tighter more cake-like crumb. Because of its cake-like quality, I had to chuck the word cake in the title somewhere!

 

Easy Pumpkin Loaf Cake | An easy to follow recipe with all the flavours of Fall, pumpkin and aromatic sweet spices | BakeThenEat.com

 

But that doesn’t stop me enjoying it like a loaf and smearing butter on each slice!!! Hey, I never made any claims that this was a healthy recipe because like anything it must be enjoyed in moderation.

 

Easy Pumpkin Loaf Cake | An easy to follow recipe with all the flavours of Fall, pumpkin and aromatic sweet spices | BakeThenEat.com

 

Pumpkin Fans.

If you are a fan of all things pumpkin and wish to grab a few more ideas before the season is up then head over to my friend’s at The Hip Horticulturist Blog for a pumpkin recipe round-up. They were kind enough to include my Peanut Butter Pumpkin Fruity Breakfast Bake on their list. There are some other amazing looking pumpkin recipes to drool over as well. Also, this Easy Pumpkin Loaf Cake is a worthy addition to any pumpkin recipe list.

 

Easy Pumpkin Loaf Cake | An easy to follow recipe with all the flavours of Fall, pumpkin and aromatic sweet spices | BakeThenEat.com

Recipe:

Perfectly Simple Easy Pumpkin Loaf Cake
 
Prep time
Cook time
Total time
 
Easy Pumpkin Loaf Cake is an easy to follow recipe. With all the flavours of Fall, pumpkin and aromatic sweet spices in every bite.
Author:
Recipe type: cake
Cuisine: British
Serves: 10-12 slices
Ingredients
  • 175 grams plain / all purpose flour (1 + ⅜ cup)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 and ½ teaspoons ground cinnamon
  • ½ teaspoon of each ground nutmeg and ground allspice
  • ½ teaspoon salt
  • 150 grams light brown sugar (3/4 cup lightly packed)
  • 200 grams pumpkin puree (3/4 cup)
  • 3 tablespoons milk
  • 1 large egg
  • 50 grams unsalted butter - melted & cooled (1/4 cup)
Instructions
  1. Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease or line a 2-pound loaf tin, then place it to one side.
  2. In a medium-sized mixing bowl, add in the flour, baking powder, baking soda, spices, salt and sugar. Gently mix them all together until well combined. Then place the bowl to one side.
  3. In a small bowl add in the pumpkin puree, milk, egg and melted butter and stir until everything is very well combined.
  4. Pour the wet ingredients into the bowl of dry and with a gentle hand combine the two. Careful not to over-mix the batter.
  5. Pour the batter into your loaf tin and place it in your hot oven for 45 minutes.
  6. Test that your cake is baked through, then take it out of the oven but allow it to sit in its tin for 10 minutes.
  7. Then remove the cake to a cooling rack and allow it to fully cool down.
  8. This loaf will freeze really well for 3 months. To defrost take it out of the freezer and place it into the fridge to defrost overnight. Or Slice it up and freeze the individual slices.
  9. Kept in an airtight tin this loaf will keep well for 5 days. Actually, the flavour improves on day 2!

 

 

Author: Emma

Always Vegetarian and sometimes Vegan. I'm a Sugar & Banana addict. I make healthy treats when I have just inhaled my body weight in sugar!

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22 Comments

    • There is something so lovely about pumpkin loaves at this time of year, thank you Anu 🙂

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  1. hooray for a double dose of butter! 😉 your loaf looks perfect and i’m sure it smells and tastes perfect too!

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    • I must admit I really do love butter in baked goods. It adds a richness and flavour that no other product can match 😉 Thanks, Grace.

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  2. My kids would eat this pumpkin loaf all year round! And I love the idea of using melted butter instead of oil!!

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    • Thanks, Liz. The butter definitely gives it a richer more cake-like texture, which makes a nice change.

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  3. Pumpkin season should never end! I could happily eat pumpkin year-round, especially in the form of this beautiful loaf!

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    • Thank you, Kelsie. I too wish it was all year round its such a great ingredient to bake with.

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  4. This looks so tasty! We seem to have pumpkins or squash all year round which is nice because I love the flavour. I lost my pumpkin bread recipe so maybe I should try this one! 😀

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    • I promise you won’t be disappointed Lorraine. Pumpkin and squashes are all year round in the UK as well but for some reason, it’s only acceptable to talk about it from late September to early November….. oh well 😀

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  5. Looks so stinkin’ moist! I will NEVER get sick of pumpkin sooooo I shall make this pumpkin loaf in the VERY near future… But “GiGi” style! 😉

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    • Good luck on making it a GiGi approved recipe, I’d love to know how that turns out!

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  6. Love how delicious moist and spiced this bread is. We are all about everything pumpkin at the moment. sharing, of course!

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    • Thank you, It’s always fun during pumpkin season all the different recipes to try. It’s a shame its such a short season.

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  7. I loveeeee me a good pumpkin loaf!! You are definitely making me wish I had some of this on hand right now!

    Post a Reply
    • Thanks Heather, no point in cutting flimsy thin slices 😉

      Post a Reply

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