Pumpkin Tea Cake

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 loaf

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


  1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan. 

  2. 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.

  3. 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

All images and content are © Kirbie's Cravings.

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