By Ashley of Sugar & Cloth
November means one more month of shameless pumpkin plugs (without judgement!), so I decided to take advantage of that fact with this pumpkin loaf cake recipe. It’s simple to make and a delicious addition to your Thanksgiving Day spread—keep it out on the kitchen counter so your dinner guests can help themselves to a slice (or two!).
Keep reading for the recipe after the jump…
Pumpkin Loaf Cake
Makes one 9″ loaf cake
• 1 3/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/4 cups sugar
• 3 large eggs
• 1 cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
1. Preheat the oven to 350°F.
2. In a medium-size bowl, sift together the first five ingredients.
3. In a large bowl, beat the butter until smooth (either using a mixer or by hand).
4. Gradually add the sugar, eggs (one at a time), pumpkin, and vanilla to the butter mixture.
5. Add the dry ingredients into pumpkin mixture, alternating with milk.
6. Fill the loaf pan with the pumpkin batter and bake for 55 minutes or until a toothpick inserted into the center comes out clean.
To give your loaf cake a little extra appeal, you can can add a crumble topping by combining the dry ingredients with a tiny bit of melted butter sprinkled over the top. Or drizzle of your favorite glaze or icing recipe over the loaf once it has cooled. To keep your pumpkin loaf fresh, wrap it tightly in plastic and store at room temperature for up to two days.
Photos: Jared Smith
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