Pumpkin Cake Recipe With Pumpkin Puree

Pumpkin Cake Recipe With Pumpkin Puree – This incredibly easy Pumpkin Loaf Cake will quickly become your favorite seasonal bake! A light and moist sponge cake filled with fragrant, warming spices, made with pumpkin puree and topped with a soft and fluffy cream cheese frosting. A simple and delicious cake for every day, perfect to enjoy with a cup of tea or coffee.

Unfortunately, summer is coming to an end, it’s time to prepare for the change of season. And since September, October, and November are the months that dominate all things pumpkin, this pumpkin loaf cake is a great way to celebrate this fantastic ingredient!

Pumpkin Cake Recipe With Pumpkin Puree

I’ve been making this pumpkin bread recipe for years, and once you try it, I’m pretty sure it will become your favorite too. It is based on my banana bread recipe and is similar to my pumpkin cookies.

Pumpkin Cake (no Eggs, Butter Or Milk)

This savory loaf holds together beautifully and can be enjoyed as a dessert, snack or part of a healthy breakfast. I love pumpkin bread because it’s unpretentious and super easy to make, and it’s full of those warming, fragrant, and flavorful spices. It also freezes great, so you can always have an emergency slice in the freezer!

This spice-rich loaf is made with simple and basic ingredients, all of which you probably already have in your kitchen. Here’s what you’ll need to make this moist pumpkin bread:

First, beat the butter and sugar. Beat them for 2-3 minutes until pale and fluffy, then add the eggs, one at a time, mixing well after each addition. Continue to beat the ingredients for about 1-2 minutes until you have a smooth, pale and fluffy mixture.

Better Than Anything Pumpkin Spice Cake

Then mix all the dry ingredients in a bowl and add them to the bowl with the egg and sugar mixture. Mix the dry ingredients together, then add the pumpkin puree (about 1 cup canned pumpkin). Mix everything together until you have a smooth, thick dough.

Finally, place the dough in a bowl, smooth the top with the back of a spoon or spatula, and let it bake. It will take about 60 minutes to bake, but the time may vary in different ovens. I recommend checking it after about 50 minutes using a skewer test.

Pumpkin pie is delicious on its own, just as it is. But you can take it a step further and make it even tastier by simply adding a few extras:

Easy Pumpkin Spice Cake

For this cake recipe, you’ll need an electric hand or stand mixer with an attachment.

As for the baking pan, you can use a standard 2 pound loaf pan or any pan of similar capacity.

Tip: Use mini pans to make smaller versions of this pumpkin bread. They would make fantastic gifts for the holiday season! (reduce baking time accordingly).

Pumpkin Cake With Spiced Buttercream

This loaf keeps well at room temperature for up to 4-5 days (without freezing). Store in a cake tin or in an airtight container.

If you use the cream cheese frosting for the pumpkin pie, refrigerate leftovers for up to 3 days.

To freeze, cut the cooled cake into individual slices. Wrap each piece in kitchen foil and place in a zip lock bag suitable for the freezer. It can be frozen for up to 3 months. Defrost the cake overnight at room temperature.

Easy Pumpkin Dump Cake With Streusel Topping

Preheat the oven to 180 C. Cut the pumpkin into circles, leaving the skin on. Wrap the pumpkin teeth loosely in kitchen foil and bake for about an hour until ready.

Once cooked, peel the pumpkin flesh and blend using a food processor or electric mixer.

Pumpkin puree is a fantastic and very versatile ingredient that can be used in a wide variety of pumpkin recipes, both sweet and savory. Be sure to visit my recipe page for more delicious ideas!

Easy Pumpkin Pie Poke Cake

If you’ve tried this Pumpkin Loaf Pie or any of my recipes, please leave me a comment and rating below. Great to hear from you!

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A quick and easy pumpkin pie full of warm, fragrant spices. This delicious, fragrant and moist sponge cake covered with cheese frosting for the perfect cake for every day!

Spiced Pumpkin Layer Cake With Cream Cheese Frosting

Please note that all my recipes are designed and tested in metric grams. For more accurate results, I recommend using digital scales. In the recipe, I listed the conversion to US standard, but note that I have not tested this method.

Calorie content: 384 kcal Carbohydrates: 49 g | Protein: 5 g | Fat: 19 g | Saturated fat: 11 g | Polyunsaturated fats: 1 g | Monounsaturated fats: 5 g | Trans-fatty acids: 1 g | Cholesterol: 98 mg | Sodium: 345 mg | Potassium: 128 mg | Fiber: 1 g | Sugar: 33 g | Vitamin A: 4574 IU | Vitamin C: 1 mg | Calcium: 103 mg | Iron: 2 mg

Did you do it? Tell me, how do you like it? Leave a comment or take a photo and tag @anna_wierzbinska on Instagram. I love seeing your thoughts on my recipes! This simple and straightforward pumpkin pie recipe is for those of us who want the pure taste of pumpkin and spice without anything else. Brown sugar and 2 cups of pumpkin puree promise delicious flavor and a moist texture. It’s definitely amazing on its own, but you’ll love the smooth and tangy buttercream frosting on top!

Vegan Pumpkin Cake

One reader, Gracie, says, “This is truly the best pumpkin pie I’ve ever had. I made this exactly according to the recipe and it was so moist and delicious!”

Grease a 9×13 inch pan. You can use a metal baking dish or a glass one. Use 1 bowl to mix the dry ingredients and another bowl to mix the wet ingredients. Combine the two and then pour the batter into the pan. Bake until a toothpick inserted into the center comes out clean. Cool completely, then make and decorate with frosting. For easier serving, chill the frozen cake before cutting.

Cakes with flavors and textures similar to hummingbird cake, carrot cake and banana cake taste incredible with your favorite cream frosting.

Pumpkin Coffee Cake

This is the BEST pumpkin pie I have ever had and I know you will feel the same way! It is extremely moist, soft, rich and full of pumpkin spice.

Sally McKenney is a professional food photographer, cookbook author and baker. Her kitchen-tested recipes and detailed step-by-step instructions give readers the knowledge and confidence to prepare baked goods from scratch. Sally was featured in this easy-to-make pumpkin pie recipe using pie mix, pumpkin puree, pumpkin spice, eggs, and butter! Top with cream cheese frosting.

This pumpkin pie recipe is perfect for all your fall celebrations, from a Halloween party to Thanksgiving dinner. You can even turn it into cupcakes to make serving a breeze!

Easy Healthy Pumpkin Cake (with Pear!)

The 9×13 inch cake is one of the easiest desserts to make if you need to bring a shared dessert to a party, treat, or gathering. It is quick to prepare, completely mobile and can be served straight from the pan. Plus, you can make it ahead of time and the flavors really come together overnight.

We love that this recipe only uses five ingredients plus frosting! Keep cake mix and pumpkin puree on hand to make often.

Place all ingredients except frosting in a bowl and mix on low for 30 seconds. Then mix the dough on medium for 2 minutes.

Pumpkin Bundt Cake • Fit Mitten Kitchen

To make the pumpkin cupcakes for this recipe, mix the batter as directed, then divide into 24 cupcake cups with cupcake liners. Bake at 350°F for 20-25 minutes.

When they are cool, you can frost them with cream cheese frosting or make them look like little pumpkins, but follow the instructions in my Pumpkin Cupcakes post.

Make Ahead: This is the perfect dessert to make ahead of time because it tastes even better after it sits in the fridge overnight!

Pumpkin Spice Crumb Cake Recipe

Storage: After the cake has cooled and you have frosted it, cover it and store it in the refrigerator.

When making this pumpkin pie, I used white cake mix because I had it on hand, but other cake mixes will work. You can try using yellow cake mix, spice mix, butter pecan cake mix, or even carrot cake mix for different flavors. Or, if you prefer to make your pumpkin pie from scratch, try using this recipe for white pie mix.

When making cakes, I prefer to use either a hand mixer or a stand mixer. However, if you don’t have a mixer, you can mix the cake batter with a wooden spoon.

Pumpkin Spice Mug Cake

To make a lighter version of this pumpkin pie, I would suggest using a sugar-free pie mix, three egg whites, and replacing the canola oil with an equal amount of applesauce. For the frosting, you can use light or sugar-free whipped frosting.

Yes, cookies keep well

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