This cake is truly anything you want it to be. While titled cake, this is really more of a pumpkin bread, baked in a bundt pan. You can double the recipe to make two pumpkin bread loaves or you can stick with this method and dust with powdered sugar for a simple and appealing finish. You can even follow the recipe below to make muffins (bake time ~15-20 mins). Regardless, the taste is the same. And that taste is what makes this recipe so special.
Spiced with the classic mix of warm spices – cloves, nutmeg, and cinnamon, this is the recipe that pumpkin cake dreams are made of. It’s moist and lush – as easy to cut as butter. It’s as appealing, if not more, than the dense pumpkin bread slices you see during the colder months in your local coffee shops pastry windows.
While it’s the beginning of January, I think it’s safe to enjoy Pumpkin desserts for the duration of winter! It’s cozy and comforting, especially as the days get colder.
Happy New Year!
Spiced Pumpkin Bread
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 8 oz. pumpkin (canned pumpkin puree, not pumpkin pie filling)
- 1 1/2 cups flour
- 1/2 tsp. cloves
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 cup walnuts, coarsely chopped (optional)
- Dusting of powdered sugar to finish
- Preheat the oven to 350F degrees. Grease a bundt cake pan; set aside.
- Whisk together the sugar and oil in a large bowl to blend. Whisk in the eggs and pumpkin.
- Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder in a medium bowl. Gradually stir into the pumpkin mixture until combined. Optionally fold in the walnuts.
- Transfer batter to the bundt cake pan. Bake for 50 minutes – 1 hour, or until a toothpick comes out clean.
- Once baked, allow to cool for 10 minutes before inverting the cake onto a cooling rack to cool completely.
- Finish with a sprinkling of powdered sugar and serve with whipped cream or a hot beverage. Enjoy!
Recipe adapted from Bon Appetit, November 1995.