Monday, September 15, 2014

Pumpkin spice loaf cake


Behold, my first pumpkin recipe of the season! I couldn't wait any longer! Over the weekend I decided it was high time to kick off pumpkin season with this pumpkin spice loaf cake. This loaf is pretty simple to make and while I usually love to toss in nuts and/or chocolate chips when I make pumpkin baked goods, I wanted this to be all about the pumpkin and pumpkin spices that we all crave in the fall. While baking, the whole place smelled of warm pumpkin spice, which was perfect for a crisp day. This is a lovely treat for after a day outside or with a hot cup of tea for an autumn weekend snack.

This recipe will make one 9 x 5-inch loaf. Most quick breads/loaf cakes have at least one cup of sugar in them, but I almost always cut down the sugar. Feel free to add more for a sweeter cake. I dusted it with powdered sugar only to make it look prettier for the photo - that's completely optional. A glaze would also be nice, or a smear of pumpkin butter on individual slices would be even better.

Have you made your first pumpkin recipe of the season yet??


Pumpkin spice loaf cake
1-1/2 cups all-purpose flour
1-1/4 teaspoons ground cinnamon (my favorite)
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pumpkin puree
1/2 cup plain yogurt
1 teaspoon pure vanilla extract
2 large eggs
1/3 cup packed brown sugar
1/2 cup granulated sugar
butter, for greasing the pan

Preheat the oven to 350 degrees. Butter and flour the loaf pan.

In a medium bowl, whisk together the dry ingredients (flour through baking soda). In a large bowl, whisk together the wet ingredients (pumpkin puree through sugar). Stir the dry ingredients into the wet ingredients using a wooden spoon until combined.

Pour into the prepared loaf pan and spread the batter evenly. Bake for about 55-65 minutes, until the loaf is golden and an inserted toothpick comes out cleanly.

Set on a wire rack to cool and then gently slide the loaf out onto a cutting board. Slice and enjoy.


What was I cooking one year ago?: Indian-spiced eggplant, cauliflower, and chickpeas
Two years ago?: chicken tikka masala
Three?: Spanish rice
4?: celery root and apple puree

13 comments:

  1. Pumpkin! I haven't make any pumpkin recipes yet this fall, but now I'm dying to. Love the use of yogurt in this recipe too!

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  2. The aroma while baking is so comforting...And the bread is delicious! Thank you.

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  3. I finally bought some canned pumpkin yesterday. But it's still in the 90's where I live!!! But this cake looks mighty fine and fallish!

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  4. I love pumpkins. This pumpkin loaf looks really moist and delicious.

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  5. Amy, this pumpkin cake looks delicious, I love all the spices in it...great with a cup of tea!
    Have a wonderful week :D

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  6. I bet your house smelled wonderful while it was baking. Slice me off piece and I will be right over

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  7. I love a good pumpkin loaf! So excited that I have leftover pumpkin in the fridge RIGHT NOW.

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  8. I haven't broken out the pumpkin yet! I can't wait! This looks and sounds delicious - especially topped with pumpkin butter! That's the best.

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  9. Hi Amy, it seems like pumpkin season goes by so fast, why can't we enjoy it all year long it's so good.

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  10. Hi Amy,
    Love your lovely pumpkin loaf ! I bet it's tasty & flavourful . Looks amazing & perfectly baked . ;)

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  11. This loaf cake would be pure danger in my house. I'd eat it all. Probably in one day. Oh, it looks perfect!

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  12. i'm deep into the pumpkin goodies at this point! i like to keep my pumpkin bread simple too, though walnuts are my addition of choice.

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