Pumpkin Cake Or Bread
A moist and flavorful pumpkin bread or cake bursting with warm cinnamon and nutty undertones. Perfect for fall gatherings or cozy afternoons, it combines the richness of pumpkin with a tender crumb and optional nuts for added texture. Versatile and crowd-pleasing, it suits breakfast, dessert, or snack time.
Ingredients
Instructions
- Mix eggs, oil, and sugar together in a bowl and add pumpkin.
- Mix well. In a separate bowl, combine flour, baking soda, salt, cinnamon, and baking powder.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in nuts or raisins if using.
- Pour the batter into a floured bundt pan or loaf pans.
- Bake for 1 hour at 350 degrees Fahrenheit.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you don't have pumpkin, mashed sweet potatoes can work as a substitute. To enhance the spices, try adding a pinch of nutmeg or ginger. Make sure to sift the dry ingredients to avoid lumps.
Serving Suggestions
Serve pumpkin cake or bread warm or at room temperature, dusted with powdered sugar or drizzled with cream cheese frosting for added sweetness. It pairs beautifully with Whipping Cream Potatoes for a cozy meal. For a delightful contrast, consider serving alongside a fresh Green Bean And Radish Salad In Sour Cream Vinaigrette to balance the richness.
Storage & Reheating
Store leftover pumpkin cake or bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap in plastic wrap and freeze for up to 3 months. To reheat, simply microwave slices for 10-15 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake Or Bread contains roughly 488 calories, with 2g protein, 27g carbohydrates, and 42g fat. It is a good source of calcium (12% of the Daily Value) and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 1249mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin; just make sure to cook and puree it first. You'll need about 2 cups of cooked pumpkin, which can be made by roasting or steaming the pumpkin until tender, then blending until smooth. This gives your cake a fresher taste and texture.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use unsweetened applesauce, mashed bananas, or flaxseed meal mixed with water. Each egg can be replaced with 1/4 cup of applesauce, 1/4 cup of mashed banana, or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water. This works well in maintaining moisture.
How do I know when the cake is done baking?
To check if your pumpkin cake is done, insert a toothpick or a cake tester into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking for an additional 5-10 minutes, checking periodically.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).