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Pumpkin Tea Cake

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

  • 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

Instructions
 

  • 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.

Notes

Recipe adapted from No Special Effects
Serving: 1slice, Calories: 172kcal, Carbohydrates: 34g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 185mg, Fiber: 1g, Sugar: 21g, NET CARBS: 33
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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