Pumpkin Loaf Cake

5 from 2 votes

Discover how to make the perfect moist pumpkin loaf cake this fall! It's soft, tender, and full of warming spices and deliciousness.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 310kcal

Author: Claudy

Preheat oven to 350 degrees, spray a 9x5-inch loaf pan with vegetable oil spray or brush with oil, set aside.
In a bowl combine the flour, salt, baking soda, cinnamon, nutmeg, and baking powder, whisk until thoroughly combined, set aside.
Whisk the pumpkin puree, sugar, oil, and vanilla in a separate large bowl until thoroughly combined.
Add the eggs, whisking until thoroughly combined.
Add the dry ingredients to the pumpkin mixture, stir until incorporated.
Pour batter into prepared loaf pan, bake for 50-60 minutes. Bread is done when a toothpick inserted in the center comes out clean or internal temperature reaches 200 degrees.
Remove feom the oven, allow it to sit in a pan for 5 minutes. Transfer it to a coolng rack let it cool, then cut and serve.

Avoid overmixing the cake batter once you add in the flour. Doing this will cause it to become dense, and not have that light and fluffy texture you're looking for.

Remember to use room temperature eggs for this recipe. It will ensure the batter has an even consistency and cooks perfectly.

You can slice the cake loaf and enjoy it as-is, or top it with some sugar icing or just a light dusting of powdered sugar.

To make cleanup easier, you can line the loaf pan with parchment paper and leave a bit overhang from both the sides for you to easily pull up the cake.

The key to getting the perfect texture and flavor is to measure the ingredients accurately. Use measuring spoons and cups to get it right!