Fall/Autumn is the time for everything pumpkin, right? You can find them everywhere. Some people even decorate their houses with pumpkins ;P Here in Germany, we use pumpkins mostly in cooking recipes – not that often for baked goods. Which is a shame. You can make so many delicious cakes and other stuff with it. A simple and easy Pumpkin Loaf Cake, for example. Just saying… ;)
I am really a big fan of simple and easy cakes. All those decorated layer cakes with fondant on top – not my cup of tea. I really admire the hard work that goes into cakes like that but eating them… meh. Normally just super sweet. I always remove the decorations and only eat the regular cake that is hidden underneath ;)
If you give me a slice of this cake here – I will eat everything! I am going to inhale the last crumb! ;) The cake has to be baked properly, of course. I don’t like dry and super crumbly cakes. No ma’am! I mean… it can happen but then you have to serve it with a cup of coffee. And try to improve it for the next time ;) This one here is already tested, tried, and perfected. So don’t worry about this one here…
This loaf cake is perfect for all pumpkin lovers out there. You can have it with coffee in the afternoon or maybe toasted with some butter and jam on top in the morning. The American way ;)
If you like cakes like this one here you might want to take a look at other recipes here on the blog. I got quite a collection already for easy pound cakes/loaf cakes. Maybe one of these is going to be your new favorite cake! ;)
INGREDIENTS / ZUTATEN
13 oz. (370g) homemade pumpkin puree
2 medium eggs
1/2 cup (100g) raw cane sugar
1/2 cup (100g) regular sugar
1/2 cup (120ml) vegetable oil
1 tbsp. maple syrup
1 tsp. vanilla extract
1 cup (130g) spelt flour
1 cup (130g) wholemeal spelt flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. salt
1-2 tsp. pumpkin seeds
some raw cane sugar for sprinkling
370g Kürbispüree
2 Eier (M)
100g Vollrohrzucker
100g Zucker
120ml Pflanzenöl (z.B. Sonnenblumenöl)
1 EL Ahornsirup
1 TL Vanille Extrakt
130g Dinkelmehl (Type 630)
130g Dinkelvollkornmehl
1 TL Backpulver
1 TL Natron
1 TL gemahlener Zimt
1/2 TL gemahlener Ingwer
1/4 TL gemahlene Nelken
1/4 TL gemahlene Muskatnuss
1/4 TL Salz
1-2 TL Kürbiskerne
etwas Vollrohrzucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. If you made your pumpkin puree at home, you might want to strain it first so it is not too watery. Place the puree in a cheesecloth (warning: the pumpkin puree will stain it) or wrap it in 2-3 layers of kitchen paper, place that in a sieve over a pot and add something heavy on top – this will force liquid out of the puree. Leave it like that for about 30 minutes.
2. Preheat the oven to 350°F (180°C). Line a 9 inches (23cm) loaf pan with baking parchment and grease lightly. Set aside.
3. Add the eggs and both sugars to a large bowl and whisk until light and fluffy. Add the oil and mix until well combined. Add the strained pumpkin puree, maple syrup, and vanilla extract and mix in. In a second bowl mix both flours with baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Transfer the batter to the prepared loaf pan and smooth out the top. Sprinkle with the pumpkin seeds and some raw cane sugar and bake for about 55-65 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down inside the baking pan for some time, then remove and allow cool down completely on a wire rack. The cake should survive about 2-3 days well wrapped at room temperature.
1. Wer Kürbispüree selbst macht, sollte es zuerst etwas entwässern. Dazu einfach das Püree in ein Passiertuch geben (Achtung – das Püree färbt stark) oder in einige Lagen Küchenpapier wickeln und dann in ein Sieb setzen. Das dann auf einen Topf setzen und einen schweren Gegenstand daraufsetzen – so wird Flüssigkeit aus dem Püree gepresst. Das Ganze etwa 30 Minuten stehen lassen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23cm (9 inches) lange Kastenform mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
3. Eier und beide Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Öl dazugeben und gut unterrühren. Das (entwässerte) Kürbispüree, Ahornsirup und Vanille Extrakt dazugeben und unterrühren. In einer separaten Schüssel beide Mehlsorten, Backpulver, Natron, Zimt, Ingwer, Nelken, Muskatnuss und Salz vermischen. In die große Schüssel dazugeben und alles nur kurz vermengen. Den Teig in die vorbereitete Form füllen und glatt streichen. Mit Kürbiskernen und etwas Vollrohrzucker bestreuen und dann etwa 55-65 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen nehmen und kurze Zeit in der Form abkühlen lassen, dann mit dem Backpapier herausheben und auf einem Kuchengitter komplett abkühlen lassen. Der Kuchen hält sich gut verpackt bei Zimmertemperatur etwa 2-3 Tage.
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Here is a version of the recipe you can print easily.
Print
Easy Pumpkin Loaf Cake
- Prep Time: 00:15
- Cook Time: 01:00
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: America
- Diet: Vegetarian
Description
Fall is pumpkin season – time to make a delicious pumpkin loaf cake. So easy to prepare and always a favorite among our guests that come over for coffee ;)
Ingredients
13 oz. (370g) homemade pumpkin puree
2 medium eggs
1/2 cup (100g) raw cane sugar
1/2 cup (100g) regular sugar
1/2 cup (120ml) vegetable oil
1 tbsp. maple syrup
1 tsp. vanilla extract
1 cup (130g) spelt flour
1 cup (130g) wholemeal spelt flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. salt
1-2 tsp. pumpkin seeds
some raw cane sugar for sprinkling
Instructions
1. If you made your pumpkin puree at home, you might want to strain it first so it is not too watery. Place the puree in a cheesecloth (warning: the pumpkin puree will stain it) or wrap it in 2-3 layers of kitchen paper, place that in a sieve over a pot and add something heavy on top – this will force liquid out of the puree. Leave it like that for about 30 minutes.
2. Preheat the oven to 350°F (180°C). Line a 9 inches (23cm) loaf pan with baking parchment and grease lightly. Set aside.
3. Add the eggs and both sugars to a large bowl and whisk until light and fluffy. Add the oil and mix until well combined. Add the strained pumpkin puree, maple syrup, and vanilla extract and mix in. In a second bowl mix both flours with baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Transfer the batter to the prepared loaf pan and smooth out the top. Sprinkle with the pumpkin seeds and some raw cane sugar and bake for about 55-65 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down inside the baking pan for some time, then remove and allow cool down completely on a wire rack. The cake should survive about 2-3 days well wrapped at room temperature.
Notes
Enjoy baking!
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I had some leftover pumpkin and it wasn’t enough for a pie so I found this recipe and thought I’d try it. I made this using regular all purpose flour instead of the spelt or wholemeal flour and it turned out perfect! It’s surprisingly even better the next day. Delicious and will make again. Thank you!