Saving Room for Dessert

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Pumpkin Loaf Cake

5 from 4 votes

Pumpkin Loaf Cake - a richly spiced loaf cake with a moist and light texture that holds together beautifully. Don't forget the buttermilk glaze!

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Pumpkin Loaf Cake - a richly spiced loaf cake with a moist and light texture that holds together beautifully. The fragrant spices are warm and sweet, and the easy to make recipe yields consistent, delicious results. www.savingdessert.com

 

Pumpkin Loaf Cake – a richly spiced loaf cake with a moist and light texture that holds together beautifully.  The fragrant spices are warm and sweet, and the easy to make recipe yields consistent, delicious results.

I LOVE this time of year!  The colors of fall are gorgeous with vibrant hues of red, orange and yellows.  Even our baked goods can take on the warm colors of fall.  Most importantly, during this time of year, we get to add canned pumpkin to just about everything we eat from smoothies and puddings, to cakes and cookies!  Pumpkin is a great, healthy substitute for an egg or two in baked goods, and pumpkin puree leaves cakes with a soft moist texture, plenty of flavor and terrific color too.

 

 

Pumpkin Loaf Cake - a richly spiced loaf cake with a moist and light texture that holds together beautifully. The fragrant spices are warm and sweet, and the easy to make recipe yields consistent, delicious results. www.savingdessert.com

Have you ever wondered about the nuances between loaf cakes and quick breads?

Like the subtle differences between  muffins and cupcakes, you’ll get a bunch of different answers to a not-so-easy question. Can it be as simple as making a cake in loaf form?  Also what about banana bread which, to me, is more like cake without icing but it’s called bread?  What do you call it when we put icing on a quick bread, besides a delicious homemade treat? Quick breads are designed to come together quickly using a whisk or spatula, skipping the mixer completely. However loaf cakes and quick breads often have the exact same ingredient list as a layer cake.

And what about breakfast cakes, and parking on a driveway, and driving on a parkway? In the end it all makes perfect sense … we should make more muffins, cupcakes, cakes and quick bread recipes and see for ourselves!

 

 

Pumpkin Loaf Cake - a richly spiced loaf cake with a moist and light texture that holds together beautifully. The fragrant spices are warm and sweet, and the easy to make recipe yields consistent, delicious results. www.savingdessert.com

The texture of this easy Pumpkin Loaf Cake falls somewhere in the middle of quick bread and cake.

It’s a richly spiced loaf cake with a moist and light texture that holds together beautifully like a good slice of banana bread. The spices are warm and sweet and the recipe is super easy to make with consistent, delicious results.  That makes this cake (loaf or bread) a wonderful hostess gift or perfect treat to store in your freezer. The icing is a nice addition for a sweeter dessert, but the cake is just as terrific with a little sprinkle of turbinado sugar.

 

 

Pumpkin Loaf Cake - a richly spiced loaf cake with a moist and light texture that holds together beautifully. The fragrant spices are warm and sweet, and the easy to make recipe yields consistent, delicious results. www.savingdessert.com

Finally, if you’re looking for a quick, easy and perfectly wonderful recipe with lots of pumpkin flavor, this is the one!  Be ready for rave reviews and repeat baking requests.  This Pumpkin Loaf Cake recipe is a keeper!

 

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Pumpkin Loaf Cake topped with a simple vanilla icing and chopped pecans

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Pumpkin Loaf Cake

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 8 slices
Course: Dessert
Author: Tricia
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5 from 4 votes
A richly spiced loaf cake with a moist and light texture that holds together beautifully. The fragrant spices are warm and sweet, and the easy to make recipe yields consistent, delicious results.

Ingredients

  • ½ cup granulated sugar
  • ½ cup lightly packed light brown sugar
  • 2 large eggs
  • ½ cup vegetable or canola oil
  • ¾ cup canned pumpkin puree (not pie filling)
  • ⅓ cup buttermilk, well shaken
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (see NOTES for a DIY recipe)
  • 1 tablespoon turbinado sugar, or coarse sugar, optional

For the buttermilk icing:

  • ½ cup powdered sugar, more or less as needed for desired consistency
  • ½ teaspoon vanilla bean paste, or vanilla extract
  • 1 tablespoon buttermilk, plus more if needed
  • Chopped pecans for garnish

Instructions

  • Preheat oven to 350°F. Lightly grease the sides and bottom of an 8 ½ by 4 inch loaf pan. Set aside.
  • In a medium mixing bowl, whisk together the sugars, eggs and vegetable oil until smooth.
  • Add the pumpkin puree, buttermilk and vanilla to the egg mixture and whisk until combined.
  • Place a fine mesh sieve / sifter over the bowl with the egg and buttermilk mixture. Add the flour, baking soda, salt and spice to the sieve and sift over the bowl with the egg mixture. Use a rubber spatula to gently fold the dry ingredients into the egg and buttermilk mixture. Blend until smooth.
  • Pour the batter into the prepared pan and sprinkle with turbinado sugar, if using.
  • Bake at 350°F for 50 to 55 minutes or until the center is set and firm to the touch, and the cake is lightly browned and cracked down the middle.
  • Remove and allow the cake to rest for 10 to 15 minutes, then remove to a wire rack to cool. Drizzle with icing if desired.

To make the buttermilk icing:

  • Whisk together the powdered sugar, vanilla bean paste and buttermilk until smooth. Add a little more sugar or buttermilk as needed for desired consistency. Drizzle over the top of the cooled cake, sprinkle with chopped pecans, slice and serve.

Recipe Notes

  • Store leftovers in the refrigerator if using the buttermilk icing. Otherwise store in an airtight container at room temperature (or freeze until needed). Do not ice cake before freezing.
  • DIY Pumpkin Pie Spice: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice and ¼ teaspoon ground nutmeg. Blend or shake together in a small jar. Makes 2 teaspoons.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 345kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 282mg | Potassium: 118mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3655IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

 

Here are a few more pumpkin recipes you might enjoy:

Happy Halloween to you and yours!  I hope you give out all your candy tonight so you don’t have to eat the leftovers – because you’re going to want to save room for this simple, moist and tasty cake.

Goodbye October … I’m not sure where you went but you must have had wings!  Thanks so much for stopping by!

Tricia

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37 Comments

  1. Maddie

    5 stars
    This pumpkin loaf came out so good!!! I paired it with a simple cream cheese frosting (1 block of cream cheese & 1 cup of powdered sugar) and it was to die for!!! I’m saving this recipe and definitely making again, thanks for posting 🙂

    Reply

  3. Diane

    My loaf didn’t rise at all. It smells amazing and the texture seems ok, but didn’t rise to even half of what is pictured in this recipe. What did I do wrong?

    Reply

    • Tricia Buice

      Hi Diane. Sorry you had troubles with the pumpkin loaf. Please make sure your baking soda is still active and not too old. Also, did you shake the buttermilk before measuring? The combination of buttermilk and baking soda causes a reaction giving the loaf lift. Perhaps you over-mixed the batter when combining the dry and wet ingredients? Did you skip adding an ingredient? If you want to check your baking soda – try this easy trick. Sorry and I hope you’ll try again!

      Reply

  5. Robyn @ Simply Fresh Dinners

    I’m finally seeing finding time to visit and I’m just marveling at your beautiful creations, Tricia. Wow, you’ve been busy and your dishes are making me so hungry.
    This belongs in a magazine and you make me want to learn how to bake. I never thought I’d say that, lol.
    Is your kitchen finished? I’ve been through a kitchen reno and know what a nightmare it can be!

    Reply

    • Tricia Buice

      You are the sweetest Robyn! Thank you for taking the time to stop by – it is a busy career for sure! I hope you will try this recipe some time. It is so easy and with all the gorgeous creations you make for your blog, I know you can do this! I grew up baking with my mom and grandmother so I had lots of experience and that’s all it takes. Please let me know if I can help in any way – wish we lived close so I could loan you some pans 🙂

      Reply

    • Tricia Buice

      Oops! I forgot to answer your question about the kitchen. Haha – no we have not finished the kitchen. Trying to get samples of back-splashes and need to paint (uuugggghhh) The half bath is also not finished either. I’m going for a record year long renovation nightmare. My contractor wanted to know when I was putting photos on the blog. Sheesh – we have to finish first! We also ordered a custom island (no big deal really) and that won’t be finished for another month at least. I figure it will be spring before I can say it is all done! Nightmare is right – I just hate it but at least the mess is under control. Thanks for asking! Note to anybody that is considering a renovation – hire a decorator!

      Reply

  8. Gerlinde @Sunnycovechef

    Your pumpkin ???? loaf looks delicious, like something I’m tempted to bake. I like the addition of buttermilk. I like baking loaves like these in small pans and then give them away as presents. They probably freeze well.

    Reply

    • Tricia Buice

      Buttermilk just makes everything better doesn’t it Gerlinde? This would freeze beautifully, and tastes great without the icing too. I love gifting baked goods and hope you get the chance to make this one!

      Reply

  11. cheri

    October sure has flown by Tricia, hoping for a little slow down between now and Thanksgiving. Your pumpkin loaf cake looks delicious, love the frosting!!!

    Reply

  15. Monica

    I don’t mind how we categorize this, I just know it’s beautiful to look at and I know it’s lovely to make and to eat! I think using pumpkin in loaf cakes, muffins is my favorite way to use it for baking. This is a wonderful bake to have around the house. I’m ready for afternoon tea! : ) Have a great week and enjoy Halloween today!!

    Reply