Perfectly Simple Easy Pumpkin Loaf Cake
Easy Pumpkin Loaf Cake is an easy to follow recipe. With all the flavours of Fall, pumpkin and aromatic sweet spices in every bite.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 10 slices
- 175 grams plain/all purpose flour 1 + 3/8 cup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon of each ground nutmeg and ground allspice
- 1/2 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
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.
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.
In a small bowl add in the pumpkin puree, milk, egg and melted butter and stir until everything is very well combined.
Pour the wet ingredients into the bowl of dry and with a gentle hand combine the two. Careful not to over-mix the batter.
Pour the batter into your loaf tin and place it in your hot oven for 45 minutes.
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.
Then remove the cake to a cooling rack and allow it to fully cool down.
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.
Kept in an airtight tin this loaf will keep well for 5 days. Actually, the flavour improves on day 2!
Serving: 1slice | Calories: 175kcal | Carbohydrates: 30.7g | Protein: 2.9g | Fat: 4.9g | Saturated Fat: 2.9g | Cholesterol: 30mg | Sodium: 160mg | Potassium: 144mg | Fiber: 1.4g | Sugar: 15.5g | Calcium: 40mg | Iron: 1.4mg