Pumpkin Cake(Bread)
A moist, flavorful pumpkin bread with warm spices, perfect for autumn gatherings or a cozy treat, appealing to those who enjoy classic fall flavors.
Ingredients
Instructions
- Combine all the ingredients in a mixing bowl.
- Beat with an electric mixer for 4 minutes until smooth.
- Pour the batter into a greased and floured tube or loaf pan.
- Bake at 350°F for 60 to 70 minutes until the cake springs back when touched.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider adding 1/2 cup of chopped nuts or chocolate chips to the batter. If you don’t have yellow cake mix, you can substitute with a vanilla cake mix. Adjust the spices according to your preference; for instance, add more cinnamon for a bolder taste. Remember to check the cake a few minutes before the minimum baking time to avoid overcooking.
Serving Suggestions
Slice and serve the pumpkin cake on its own or topped with a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider serving it alongside a scoop of vanilla ice cream or drizzling with caramel sauce. This cake also makes a wonderful dessert at gatherings, alongside other treats like Tutti-Frutti Cake.
Storage & Reheating
Once cooled, wrap the pumpkin cake tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, simply microwave a slice for 10-15 seconds or warm it in the oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake(Bread) contains roughly 172 calories, with 2g protein, 22g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron and calcium. It also contributes 7g of dietary fiber toward your daily target.
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 puree instead of canned. Make sure to cook and puree the pumpkin before measuring. You will need about 2 cups of fresh pumpkin for this recipe, and be sure to drain any excess moisture to keep the cake from becoming too wet.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) for each egg. This will help maintain the moisture and binding in the cake.
How can I tell when the cake is done baking?
To check if the pumpkin cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. The cake should also spring back when lightly touched. If it looks too brown on top, you can cover it loosely with aluminum foil during the last few minutes of baking.
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).