Moist Best Fall Pumpkin Cake
Discover the best fall cake recipes with our moist pumpkin loaf cake. Perfectly spiced and ideal for cozy autumn baking.
Equipment
- oven
- 9x5 inch loaf pan
- mixing bowl
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
- wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.5 tsp salt
Wet Ingredients
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 0.5 cup buttermilk at room temperature
Instructions
- Preheat your oven to 350°F and generously grease a 9x5 inch loaf pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until fully combined and set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together on medium speed for 2-3 minutes until the mixture is light and fluffy.
- Beat the eggs into the butter mixture one at a time, followed by the vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
- Mix in the pumpkin puree until just combined, then alternately add the dry ingredients and buttermilk in two additions, beginning and ending with the dry ingredients, mixing until no streaks of flour remain.
- Pour the batter into your prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
- Let the cake cool in the pan on a wire rack for 15 minutes before turning it out to cool completely, which should take about 1 hour.
Notes
Let cake cool completely before slicing for best texture.