This Pumpkin Loaf Cake is a simple autumn bake that puts pumpkin and warm spices firmly at the centre. Pumpkin purée gives the loaf a soft, moist texture and its characteristic colour, while a generous amount of pumpkin spice brings warmth and depth without needing any additional toppings or decoration.
Light brown sugar complements the pumpkin particularly well, adding a subtle caramel note alongside the sweetness of the granulated sugar. Cinnamon and the other warming spices in the pumpkin spice mix give the loaf its distinctly seasonal flavour, while the oil helps keep the crumb tender and moist.
The result is an uncomplicated pumpkin cake with a soft crumb, plenty of spice and a rich autumnal flavour. Served simply by the slice, this Pumpkin Loaf Cake is an easy way to make the most of pumpkin during the cooler months and works particularly well when you want something straightforward but still full of flavour.
Anyway, lets get started, shall we?
Ingredients
Pumpkin Loaf Cake
- 90ml whole milk
- 1 tsp white vinegar
- 120ml flavourless oil
- 320g pumpkin purée
- 120g light brown sugar
- 115g granulated sugar
- 280g self-raising flour
- 2¼ tsp baking powder
- ¾ tsp bicarbonate of soda
- 2½ tsp pumpkin spice mix
- ½ tsp salt
Method
Preheat your oven to 180°C/350°F and line a loaf tin with baking parchment.
Begin by combining the whole milk and white vinegar in a small jug. Give the mixture a quick stir, then set it aside while you prepare the remaining ingredients. This creates a simple buttermilk-style mixture to use in the cake batter.
Place the light brown sugar, granulated sugar, self-raising flour, baking powder, bicarbonate of soda, pumpkin spice mix and salt into a large mixing bowl. Mix everything together until the dry ingredients are evenly distributed.
Add the prepared milk mixture, flavourless oil and pumpkin purée to the dry ingredients. Mix until everything is thoroughly combined and you have a smooth, evenly coloured batter. The finished mixture should have a rich orange colour with visible flecks from the pumpkin and ground spices. Make sure to scrape around the sides and bottom of the bowl so that no pockets of dry ingredients remain.
Transfer the cake batter to the prepared loaf tin and gently level the surface, giving the tin a light jiggle if necessary to help the mixture settle evenly.
Place the loaf into the preheated oven and bake at 180°C/350°F for approximately 40–45 minutes, or until well risen and a cake tester or skewer inserted into the centre comes out clean.
Once baked, remove the loaf from the oven and allow it to cool completely.
Once cooled, slice the Pumpkin Loaf Cake into portions and serve.
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