Pumpkin Loaf Cake
The fragrance of freshly baked pumpkin with a touch of cinnamon is the staple aroma of autumn! And it just happens that I baked this loaf cake as the season has fully taken charge of nature. The cold mornings already smell like winter and the leaves are so pale that I expect it to snow any minute now. I’m not a huge fan of this time of the year, although I admit it has its charm. So I surround myself with pumpkin, pears, apples, cinnamon, ginger and notes of cardamom. Turning the oven on is my shield against the cold that starts to creep in our houses, against the thousand layers of clothes we need to wear, against the cold breath of air in the morning. This and mulled wine, of course!
This recipe has been adapted after Michel Suas and it couldn’t be better! After making the best banana bread ever following his guidelines, I really had high expectations from this cake and it delivered everything I ever wanted from a pumpkin loaf cake! Moisture, fragrance, deep color, texture – everything’s there! Enough to say that I am impressed by this pumpkin loaf cake!
It’s a simple recipe, but the key is to buy the best pumpkin you can get your hands on and bake it right away then mash it into a silky, vibrant pumpkin puree. You can go a bit further and do as my grandmother used to: sprinkle some sugar and cinnamon over the slices of fresh pumpkin then bake and eat with a teaspoon straight from the pan. How’s that for a treat?!
Pumpkin Loaf Cake
Ingredients
- 220 g white granulated sugar
- 180 g butter (softened)
- 65 g whole eggs
- 185 g pumpkin puree
- 200 g all-purpose white flour
- 2 g baking soda
- 2 g baking powder
- 1 g salt
- 1 g cinnamon powder
- 1 g ground ginger
- 1 g ground cardamom
- Walnuts to top the cake
Instructions
- Preheat your oven to 350°F and line a small loaf cake (about 18x8cm) with baking paper. Place the pan aside.
- Mix the pumpkin puree with the eggs.
- Sift the flour with baking soda, baking powder, salt and spices.
- Combine the sugar and butter and mix for 4-5 minutes until creamy and light.
- Add the pumpkin puree, spoon by spoon, mixing well after each addition.
- Spoon the batter into the prepared pan.
- Top the cake with a few pieces of walnuts then bake in the preheated oven for 30 minutes. Lower the temperature to 335°F and bake 10 more minutes.
- Alow to cool in the pan before slicing and serving.
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