Need a recipe that’s easy to make but packs a punch in presentation? Look no further than this delicious festive spiced pumpkin loaf cake. Combine just a few basic ingredients in this beautiful pan and voila! In just about an hour you’ll be ready to slice into this delightful dessert!
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It can be intimidating to make a dessert that is both a crowd pleaser in flavor AND beautiful on display! I was thrilled after testing my Wheat and Pumpkin Cast Loaf Pan because the cake came out really easily!
I hope you love this recipe like my family does, make this treat to share at your upcoming holiday parties! Happy baking friends.
Tips for making A Festive Spiced Pumpkin Loaf Cake:
- GREASE YOUR PAN! I used solid vegetable shortening and a paper towel to grease the little nooks and cranny’s of my pan. Then to be extra sure, I sprayed non-stick cooking spray on the bottom of the pan. The cake came right out with no issues after cooling for 10 minutes or so!
- The cake will rise and be rounded after baking. Using a serrated knife, I simply sliced straight across the top (using the pan edge as my guide). When you turn the cake out onto the cooling rack, it will sit flat on display!
- Fill your pan only 3/4 full. There will be a tiny bit of extra batter in your bowl (just be like Elsa and “Let it go, let it go!”). You don’t need it!
- Sprinkle your cake with powdered sugar or cinnamon and sugar if you’d like. I would not suggest adding glaze as you will hide the beautiful pumpkin harvest design!
Festive Spiced Pumpkin Loaf Cake
Sweet and spiced pumpkin loaf cake packed with flavor and perfect for your next gathering!
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable or canola oil
- 1 cup canned pumpkin puree
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
Optional filling ingredients
- 1/2 cup chopped pecans
- 1/4 cup raisens
Instructions
- Preheat oven to 350°F. Prepare loaf pan carefully with Pam baking spray made with flour, or shortening using a paper towel and making sure to get some in every nook and cranny. In a bowl, combine flour, baking soda, spices and salt. Using a mixer, blend sugars, oil and pumpkin. Add eggs one at a time, mixing thoroughly after each addition. Slowly add flour mixture, milk and vanilla and mix until blended. Fold in chopped nuts. Pour batter into prepared pan, filling only 3/4 full. Pour raisins over the top and using a small spatula, slowly swirl raisins into the batter until evenly incorporated. Gently tap pan on counter top to remove air bubbles. Bake for 60-65 minutes or until toothpick inserted in center of loaf comes out clean. Let cake cool in pan for 10 minutes before inverting onto a cooling grid.
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