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Pumpkin Spiced Loaf Cake 

Prep Time 5 mins
Cook Time 45 mins
Rest Time 45 mins
Total Time 1 hr 35 mins
Ratings: 5 from 4 votes
Cooking Method:
Cuisine:
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 12
Best Season: Fall, Winter, Mid-winter
Dietary: Dairy, Nuts
Description

A pumpkin cake with warm spices for the autumn season.

Ingredients:
    Loaf batter:
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (180g) all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2cups (337g) pumpkin purée (undrained)
  • 8 tablespoons (113g) unsalted butter, (melted)
  • 3/4 cup (150g) light brown sugar (or brown sugar alternative)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
    • Maple Pumpkin Icing:
  • 2 cups (240g) Confectioners’ sugar (icing sugar)
  • 2 tablespoons unsalted butter, (melted)
  • 2 tablespoons pumpkin purée
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon real maple syrup
  • 1/4 cup (30g) chopped walnuts or pecans (for garnishing the loaf)
Method:
  1. 1
    Prep:
    1. 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).
    2. 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.
  2. 2
    Making the loaf:
    1. Preheat the oven to 350°F.  
    2. In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together to incorporate and set aside.  
    3. 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. 
    4. 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.  
    5. 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. 
    6. 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.  
  3. 3
    Making the icing:
    1. 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.
    2. Drizzle and spread the icing over the loaf. Sprinkle chopped walnuts over the loaf cake. Slice and enjoy!
Note
  1. 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. 
  1. For easy cleanup, you can use baking parchment to line the loaf pan, instead of using nonstick cooking spray. 
Keywords: pumpkin, pumpkin cake, pumpkin spice, cake, autumn recipes
View it online: https://fashiontalesblog.com/recipe/pumpkin-spiced-loaf-cake/