Pumpkin spice loaf cake
Pumpkin has never been as much of a ‘thing’ here in the UK as it is in some other parts of the world (here’s lookin’ at you, American folk). But, since the Internet goes crazy for all things pumpkin at this time of year, and since I’m never one to turn down a good gravy train (mmm, gravy), I thought I’d hop aboard once again. I’ll take a pumpkin break soon, I promise.
But for now, I say spread the pumpkin love, crack open a tin*, and make this unbelievably good pumpkin spice loaf cake. You won’t regret it.
I know that I often say I’m not a very good baker, but I think I might actually stop saying that now – I’m bloomin’ good at it (remind me of this next time I try to act all modest). Sure, I’ll probably never have the finesse to bake macarons, or the patience to make my own puff pastry (not to mention not wanting to see quite how much butter goes into it)… but it turns out I can actually bake a pretty good cake. And not just a super easy crumble cake either – an actual, real live cake!
It definitely helps that I have an electric mixer now (I went years without one), so that’s one thing. Lazy baking = Becca’s preferred style. That thing has changed my baking life (which is an admittedly tiny part of my actual life, but it’s exciting nonetheless).
Don’t get me wrong, I’m not suddenly overly confident in my baking abilities. I was still sitting on the floor in front of the oven, peering through the glass door (which I now realise needs a very good clean), waiting for the cake to rise with my fingers crossed. I felt sure this pumpkin spice loaf cake would be a complete and utter disaster.
But, you know what? It was seriously good!
This cake is nice and soft, and really moist, and it’s light enough that you can enjoy a slice or two without it feeling all heavy in your stomach. It’s got cinnamon, nutmeg, ginger, cloves… so much flavour! It doesn’t feel at all vegetabley – just like a really lovely spiced cake. This is definitely one I’ll be revisiting every year, with my new found sort-of-confidence in baking.
Pumpkin spice loaf cake
Ingredients
- 5 egg whites
- 500 g caster sugar (~ 2 1/2 cups)
- 150 ml oil (~ 1/2 cup)
- 425 g tin of pumpkin (~ 15 oz)
- 150 ml skimmed milk (~ 1/2 cup)
- 450 g plain flour (~ 3 1/2 cups)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- Preheat the oven to 180°C (Gas Mark 4 / 350°F).
- Add the egg whites, caster sugar, oil, tinned pumpkin, and milk to a mixer, and mix well to combine (if you don't have a mixer, just whisk lightly by hand). Add the flour, baking powder and bicarbonate of soda, along with all of the spices, and mix again to combine.
- Divide the mixture evenly into two lightly greased loaf tins. Place the tins onto a baking sheet, and into the oven. Bake for around 1 hour, or until the cakes are slightly crispy on top, and a toothpick inserted into the centre comes out clean.
- Allow the cakes to cool for 5-10 minutes, then turn them out of the tin, and allow them to finish cooling on a rack.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
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Got any more tins of pumpkin? I’d recommend my cheesy pumpkin lentil pot pies!
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Love the simplicity of a warming loaf cake packed with flavour like this. I need to get hold of some pumpkin puree as the thought of making it myself is perplexing… so much faff! Not sure I’ll spot it in Lidl though…
Haha yes I don’t think I would ever bother to make my own pumpkin puree. I’m sure it’s easy, but still more faff than I can be bothered with ;)
I don’t understand why is pumpkin still not a ‘thing’ here? You only see it right before Halloween and they’re usually the carving type which is not as flavoursome. This cake looks delicious and very autumnal :)
I know, it’s weird! I can’t wait until UK supermarkets start stocking tinned pumpkin :)
Love the look of this, such perfect autumnal flavours!
Nothing beats a home made pumpkin spice cake! I usually make my grandmother’s traditional recipe, but I reckon this one is pretty awesome too! I am currently defrosting some home made pumpkin puree – might give this a go today!
I love recipes that have been passed down through the generations – so cool that you have your grandmother’s recipe :)
I have never used a tin of pumpkin puree in anything but seeing this lush cake I’m seriously tempted to get hold of some:-)
If you ever spot it in the shops, make sure you get a few tins, because it’s not easy to find! It does add a great moistness to bakes though :)
I can’t believe I have never made any pumpkin cake yet. I will definitely give this recipe a try… it would be perfect for upcoming bake sale in our school.
I do like a well flavoured loaf cake with none of the faff of decorating it, this sounds delicious, and what a lovely colour it is too.
Yes I don’t think I have the finesse to decorate a cake beautifully so this kind of thing is much more suited to me!
I love that these are made with egg whites, rather than the whole egg. Simple, easy and soft! Love it!
I love pumpkin in just about anything this time of year. It can be hard to find in the summer months so I do look forward to fall baking and cooking. This spice loaf bread looks like it has the right texture and sweetness and perfect for eating anytime.
I tend to stock up when I see it in the shops, because it’s really hard to find in the UK!
I feel like folks don’t actually go crazy over pumpkin (which has almost no taste), it is really pumpkin spice. Put that on anything and the people will go nuts!
Very true!! Seems like you can’t make a pumpkin spice cake without actually including pumpkin too though ;)
Hi Becca. Lovely recipe! I also like your suggestion to Christine to use the yolk for custard! Remarkable idea!!!
Hi Becca,
I love nice, soft, and really moist cake like this one!
Perfect for the season. Thanks for the lovely recipe.
Amy
can’t get tins of pumpkins here, could I use fresh or would it need cooked and mashed first?
Can you get it online like I do? I buy mine from Amazon. If not, you would need to cook and mash the pumpkin flesh first :)
Hi Becca,
Looks good, I am curious why only using egg whites & not whole eggs? I hate to waste so any suggestions what to do with 5 yolks? I guess I could buy a container of just egg whites.
You could always use the yolks to make a homemade custard to pour over the cake :)