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5 from 1 vote

Pumpkin Tea Cake

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

  • 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

Instructions
 

  • 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.

Notes

Recipe source: Tartine originally found on Use Real Butter
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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