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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.
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.
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!
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.
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
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)
- â…“ 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
Here are a few more pumpkin recipes you might enjoy:
- Pumpkin Crème Brûlée ~ from Saving Room for Dessert
- No Churn Pumpkin Pie Ice Cream ~ from The View from Great Island
- Pumpkin Coffee Cake Muffins ~ from Recipe Girl
- Pumpkin Chiffon Pie ~ from Better Homes & Gardens
Happy Halloween to you and yours! Â 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! Â Thanks so much for stopping by!
Tricia
JoJo
I make pumpkin and chocolate chip loaf . I use the pumpkin pie filling and everyone loves it.
Tricia Buice
Sounds delicious JoJo! Thanks
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?
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!
John/Kitchen Riffs
Pumpkin is so versatile, isn’t it? So much you can do with it! But I think it really shines in a cake like this — its flavor really dominates. Good stuff — thanks.
Tricia Buice
I seem to be a bit pumpkin obsessed lately – but when the creative mood strikes – you gotta make it happen! Thanks for stopping by John – have a lovely week!
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!
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 🙂
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!
Abbe@This is How I Cook
So many questions and I do agree>Like what akes a muffin different than a cupcake-minus all the frosting, etc…. In any case I know a good cake/bread/loaf when I see one. Thanks Tricia!
Tricia Buice
Thank you Abbe!
Susan
I should now better than visiting right before dinner 🙂 Wow, this looks so good, Tricia. I think I need this in my life soon!
Tricia Buice
Aww thanks Susan! This cake is so easy to make – but easier to eat – haha. Hope you enjoyed a spooky Halloween!
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.
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!
Monique
Perfect fall/thanksgiving/Halloween dessert/tea time treat Tricia:)
Tricia Buice
And it’s so easy to make Monique. Hope you’re enjoying a Happy Halloween with your adorable littles 🙂
sue | theviewfromgreatisland
All I can say is, I want some! And what a great idea to make a buttermilk icing, that makes my mouth water 🙂
Tricia Buice
Thank you Sue! Buttermilk icing is pretty yummy 🙂
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!!!
Tricia Buice
It’s almost scary how fast Thanksgiving is coming this year Cheri. Thanks so much!
Chris Scheuer
Pumpkin doesn’t get much better than this, it’s beautiful and so delicious looking Tricia, whatever anyone decides to call it!
Tricia Buice
Thank you so much Chris! Pumpkin has me in it’s grasp this year 🙂 Hope you’re having a wonderful Halloween!
Angie@Angie's Recipes
Save me a large slice, Tricia. The cake looks awesome!
Tricia Buice
Thank you so much Angie! Come on over 🙂
Sara
What a beautiful cake! My pumpkin obsession has reached new levels, so I’ll be trying this ASAP!
Tricia Buice
I seem to be a bit obsessed this year too – what’s not to love!?! Hope you and your girls have fun trick-or-treating!
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!!
Tricia Buice
When I put icing on it – it seems like cake, without I could call it bread. Either way this is a keeper!
Jennifer @ Seasons and Suppers
I love to eat pumpkin loaf (cake 🙂 year-round, so I will be trying your recipe, for sure 🙂 Pinned!
Tricia Buice
Thank you Jennifer! I hope you love it too 🙂
Karen (Back Road Journal)
Prefect for our fall season and into winter.
Tricia Buice
Thanks Karen!
Summer
Nice loaf ♥
Tricia Buice
Thank you Summer!