Kirbie's Cravings

Pumpkin Tea Cake

photo of sliced Pumpkin Tea Cake
I love pumpkin cake and so when I found a recipe for a pumpkin tea cake from Tartine last week I absolutely had to make. It looked so perfect.

The original recipe calls for the cake to be encrusted in sugar. I decided to bake mine in my Pumpkin Loaf Pan*. I was surprised at how much cinnamon was in this recipe, but it didn’t taste overwhelming.
photo of two slices of Pumpkin Tea Cake with the rest of the loaf
The cake was very moist with a tender crumb. It was easy to make and devoured in a day. This recipe is definitely a keeper.

Pumpkin Tea Cake

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Pumpkin Tea Cake

Servings: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
This cake is moist with a tender crumb.


  • 1 2/3 cups (225 g) all-purpose flour
  • 1 1/2 tsp (7 ml) baking powder
  • 1/2 tsp (2 ml) baking soda
  • 1 tbsp (25 ml) + 2 tsp ground cinnamon
  • 2 tsp (10 ml) nutmeg, freshly grated
  • 1/4 tsp (1 ml) ground cloves
  • 1 cup (255 g) + 2 tbsp pumpkin purée
  • 1 cup (250 ml) vegetable oil
  • 1 1/3 cups (270 g) sugar
  • 3/4 tsp (4 ml) salt
  • 3 large eggs


  • Preheat oven to 325°F. Grease a 9×5-inch loaf pan. 
  • Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl. Then in the bowl of a stand mixer, beat the pumpkin purée, oil, sugar, and salt together until well blended. Beat the eggs in one at a time. Scrape the sides of the bowl as necessary. Add the flour and mix until just combined. You don’t want to overbeat the batter as it will result in a tougher crumb. Then beat for 5 to 10 seconds until smooth. Pour the batter into the loaf pan and tap the pan on the counter to help flatten the batter out.
  • Bake for approximately one hour or until a toothpick inserted comes out clean. Let cake cool before removing.


Recipe source: Tartine originally found on Use Real Butter

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

10 comments on “Pumpkin Tea Cake”

  1. Isn’t this the most amazing pumpkin bread ever? I’ve made it a couple times. It’s almost silky, the texture is so nice.

  2. I love your loaf pan!

    • Thanks! You might want to look out for it. During the off season they sell it for cheap. I think I got mine at Kohl’s during a sale on Nordicware pans they were doing online.

  3. I love the loaf pan!

  4. Ooooh, that book was just added to my wishlist!! I went to school in the Bay area, so anything that reminds me of that place I loved is must-have! Your cake looks perfectly made!

  5. am I missing the baking time?

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