Kirbie's Cravings

Pumpkin Tea Cake

photo of three slices of Pumpkin Tea Cake on a plate

Week 2 of my pumpkin themed baking, and I’ve been scouring food blogs for creative pumpkin recipes.  I found these cute pumpkin tea cakes from No Special Effects and thought I’d try them out.  I loved how the tea cake have a pretty sugar crystal crust.

I thought it was a sign when the recipe called for one cup of canned pumpkin because I had exactly one cup of canned pumpkin left. The recipe was super easy to follow. The recipe calls for sugar to be dusted on top, but doesn’t specify what type of sugar.  I chose to use raw sugar because I thought it would make a prettier presentation.

overhead photo of a loaf of Pumpkin Tea Cake in a panclose-up photo of a loaf of bread

Pumpkin Tea Cake

Servings: 14 slices (approximately)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Breakfast, Snack
Cuisine: American
This simple cake is perfect for snacking. I dusted mine with raw sugar which gives the cake a pretty crust.


  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp + 1 tsp ground cinnamon
  • 2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree
  • 1 cup vegetable oil
  • 1 1/3 cups sugar
  • 3/4 tsp salt
  • 3 large eggs
  • 2 tbsp raw sugar


  • Preheat the oven to 325°F. Line two 7x3 inch loaf pans with parchment paper or foil, or grease your baking pans.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
  • In a large bowl, add the oil, cup of sugar, pumpkin puree, and salt. Whisk vigorously until combined. Add the eggs one at a time, mixing well after each so it is completely incorporated. Scrape down the sides of the bowl with a rubber spatula. Sift the flour-spice mixture over this and stir with the spatula or a wooden spoon until just combined.
  • Divide the mixture evenly between the pans and smooth the surface. Sprinkle each evenly with 1 tablespoon sugar. Bake approximately 45 minutes. Remove from the oven and let cool.


Recipe adapted from No Special Effects


Serving: 1slice, Calories: 172kcal, Carbohydrates: 34g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 35mg, Sodium: 185mg, Potassium: 123mg, Fiber: 1g, Sugar: 21g, Vitamin A: 2775IU, Vitamin C: 0.7mg, Calcium: 46mg, Iron: 1.2mg, Net Carbs: 33g

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!

overhead photo of slices of bread

2 comments on “Pumpkin Tea Cake”

  1. so much pumpkin! 🙂 at first i thought there was tea in the cake too, but it’s just the name of the type of cake?

  2. Yup, it’s just the name of the type of cake. But now that you mention it, a tea and pumpkin flavored cake sounds delicious. I’m going to have to experiment with that

Leave a Reply

Your email address will not be published. Required fields are marked *