Pumpkin Spiced Loaf Cake
Sponsored Partner: Eggland’s Best
As we enter the colder season, there’s nothing like the smell of warm spices baking in the oven. But before the festive season arrives, remember, there’s always time to take out for yourself. How about reading a new book, or get comfy in your favourite nook and have a slice of this tasty pumpkin loaf.
Let the scents of the season fill up your kitchen, and inspire you to make delicious baked goods for moments like these.
This is a simple loaf cake to make for any occasion, not just for the holiday season. I hope you enjoy this easy-to-make pumpkin loaf cake, blended with pumpkin, cinnamon, clove and ginger with pumpkin also in the icing!
Serve it room temperature or warm, eat it alone or with your favourite cuppa.
Equipment:
Pumpkin Spiced Loaf Cake
Description
A pumpkin cake with warm spices for the autumn season.
Ingredients:
Loaf batter:
Maple Pumpkin Icing:
Method:
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Prep:
- Generously spray a standard 9x5 loaf pan with nonstick cooking oil. Dust about 1-2 teaspoons of flour in the inside of the loaf pan, covering the inner sides and bottom. (Alternatively, you can use butter to grease the loaf pan).
- Crack the eggs in a small bowl, then lightly beat the eggs with a whisk. Stir in the vanilla extract to the bowl of lightly beaten eggs, then set aside.
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Making the loaf:
- Preheat the oven to 350°F.
- In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together to incorporate and set aside.
- In a separate large mixing bowl, add the pumpkin purée, melted butter, brown sugar, cinnamon, ginger, clove, and allspice. Use a whisk or silicone spatula to evenly mix.
- Add half of the flour mixture to the bowl of pumpkin mixture, making sure to stir with a silicone spatula or wooden spoon to blend. Then, add the remaining flour and continue to stir incorporated. Do not over blend. Pour the batter in the prepared loaf pan. Smooth the top of the batter evenly with a spatula.
- Place the loaf in the oven and bake for 45 –55 minutes, or until the loaf comes out clean when a toothpick is inserted in the middle. After about 35 minutes, cover the loaf loosely with aluminum foil, then proceed with the remaining baking time until it’s done.
- Remove the loaf from the oven and set aside to cool for 45 minutes to 1 hour. Turn out the loaf onto a wire cooling rack.
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Making the icing:
- Add the Confectioner's sugar, melted butter, and pumpkin purée in a medium bowl. Stir vigorously with a spoon, then add in the vanilla extract, and maple syrup. Blend until smooth and slightly thick. The consistency should be smooth but coat the back of a spoon.
- Drizzle and spread the icing over the loaf. Sprinkle chopped walnuts over the loaf cake. Slice and enjoy!
Note
- If you wait too long after you have made the icing, depending on your environment temperature, the icing might become thick. If the icing gets too thick as you are preparing it, just place the bowl of icing over another bowl filled with hot water (like a double boiler), or you can heat it up a bit for 10 to 15 seconds in a microwaveable bowl. Stir the icing until it becomes smooth, yet still thick enough to ice the loaf.
- For easy cleanup, you can use baking parchment to line the loaf pan, instead of using nonstick cooking spray.
FAQS
Yes. Where there is light brown sugar used, you may use dark brown sugar instead. Brown sugar adds a slightly caramel-like taste, due to the molasses content; this gives the dark brown sugar the deeper colour and richer flavour.
Yes. I have made this recipe refined sugar-free for myself, and low-sugar for family and friends. To make this refined sugar-free, in the batter (where there is brown sugar used), you can use a diabetic-friendly brown sugar alternative, and icing sugar alternative, or any sugar alternative made with allulose that won't spike your blood sugar (like this). Find your favourite and give it a try!
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User Reviews
Sounds incredible!
Allie of
http://www.allienyc.com
Sounds perfect for fall/winter, Madison. Thanks for sharing:)
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