A delicious and easy Pumpkin Cake recipe. This moist pumpkin bread is perfect for autumn or Halloween. It’s also easily made gluten free. Oh and it’s better than the Starbucks version!
Oh hello AUTUMN! Aren’t you pretty?! (Or Fall if you’re in the USA of course.)
This is one of my most favourite seasons, we are into the land of cosy jumpers, log fires and.. PUMPKIN!
Have you ever tried the Starbucks Pumpkin Spice Loaf? Once a week, on the way home from school, George and Harriet and I stop at Starbucks for a Babycino (them) and a Flat White (me) and a treat.
Plus, I discovered this cake a few years ago. I loved it so much, I made a tiny version in these Mini Pumpkin Bread Loaves and later as a big layer cake with coffee icing in my Pumpkin Spice Latte Layer Cake (are you seeing a theme? This cake is goooood!).
I realised this year, that I’ve never made a full size loaf.. so here it is.
This pumpkin cake feels healthy enough to eat for breakfast with a cup of coffee and also naughty enough as an afternoon treat.
It freezes really well and keeps for a few days in a tin. What’s not to love?!
How do you make Pumpkin Bread?
This Pumpkin Cake is a really simple cake batter, mixed up in just a few minutes with either an electric whisk or by hand. You simply mix all of the wet ingredients together, and then combine with the dry, easy!
Pop it all into a greased and lined loaf tin, and bake until firm and cooked through.
Do I need to use fresh pumpkin to make Pumpkin Cake?
No, you don’t need to use fresh pumpkin to make this Pumpkin Spice Loaf. I must admit that I hate cutting up fresh pumpkins and scooping them out.
I use pumpkin puree in tins, I’ve found it on Ocado online (and Waitrose stores) and I think other big supermarkets stock them too, especially at this time of year.
However, with Halloween approaching, if your house is anything like mine there will be an abundance of pumpkins ready for carving, so this makes a great way of using up all of that left over flesh.
To use up lots of pumpkin, scoop out the fresh, cook, puree and freeze some so you can have your little bit of Starbucks at home on future cozy autumnal afternoons.
(The toasted seeds of the pumpkins are a yummy snack too.)
TIPS FOR MAKING THE PUMPKIN SPICE CAKE:
- Be careful not to over bake your Pumpkin Spice Loaf. Take it out of the oven when the skewer only just comes out clean. (Allow it to cool in the tin for five minutes and then turn out)
- Use the zest of your lemons in the cake batter and save them to use the juice in the drizzle icing.
- This recipe can easily be made gluten free, buy substituting the plain flour for a gluten free equivalent.
WHAT I USED TO MAKE THE PUMPKIN CAKE
- Microplane Zester – My secret weapon for any recipes with citrus zest in is my Microplane Zester. I know I’m a wimp but I used to hate making lemon drizzle cake before splashing out on one of these. They have SO many glowing reviews. You can buy them here on Amazon: Microplane Premium Zester.
- Good Quality Loaf Tin – A sturdy tin that conducts the heat evenly will really make a different to your bakes. This Non Stick Loaf tin on Amazon is a good buy.
Fancy some other easy loaf cake recipes? How about my Orange Drizzle Cake or Nutella Cake?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Pumpkin Spice Loaf recipe. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Pumpkin Cake - Better than Starbucks!
- 212 g Tinned pumpkin puree About half a tin
- 100 g Dark brown sugar
- 225 g Caster sugar
- 120 ml Sunflower oil
- 75 ml Water
- 2 Medium eggs
- 1 Lemon, zest only
- 0.5 tsp Table salt
- 1 tsp Cinnamon
- 0.5 tsp Allspice
- 0.5 tsp Nutmeg
- 180 g Plain flour
- 1 tsp Baking powder
- 30 g Pumpkin seeds
- Preheat oven to 160c.
- Grease and line your 23x13 cm loaf tin with baking paper.
- Mix together the pumpkin, sugars, oil, water, eggs, lemon zest, salt and spices. Beat until combined.
- In another bowl combine the flour and baking powder, add to the bowl with the other ingredients in, and whisk until combined and smooth.
- Pour into a lined and greased loaf tin, sprinkle on pumpkin seeds and bake for about 1 hour until cooked through and a skewer comes out clean. (Check after 45 minutes but it may take up to 1 hour 15 depending on your oven).
- Allow to cool for five minutes and remove from the tin.
Nutrition (per serving)
Can’t wait to try this 🤤
Made this with my daughter today! We really enjoyed making this cake. It was delicious! We’re totally in the autumn mood now! Thank you for sharing this recipe!
Sarah Barnes says
Hi Debora, so happy to hear it went down well! Thanks for taking the time to comment 🙂
Have made this pumpkin loaf twice now and love it. So easy to make and very yummy. And even better it’s a dairy free sweet treat I can have.
Janet Schreyer says
I’ve eaten a piece now, it’s very nice but still on the sweet side. I will make it again but reduce the sugar further and up the spices a little. Nice easy recipe and well written up.
Hi, can you use another oil as I don’t have any sunflower oil?
Sarah Barnes says
Any flavourless oil should be fine x
Made this today and delicious 💕
Made this ,this afternoon, Amazing 👏 😋
Absolutely delicious and so easy to make. I couldn’t get tinned pumpkin so I used steamed and puréed butternut squash which worked very well. I would definitely reduce the amount of sugar used next time though as it’s very very sweet. Will make this again and again 🤤
I can’t wait to try this! Does the water have to be cold/hot/room temp?
Sarah Rossi says
Just room temperature is fine Emily! Enjoy!
Brilliant spice combo and quantity, the crusty outside and soft inside was a favourite combination of mine! It was very sweet for my tastes, been reducing my sugar intake recently so when I do have it I really notice it! Thanks for a great dairy free recipe