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pumpkin pie spice loaf cake sprinkled with confectioners sugar
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Pumpkin Pie Spice Loaf Cake

Made with pumpkin pie spice mix, this quick bread packs a punch. The fall flavors of ginger, cloves, and cinnamon are the showstoppers of this simple loaf cake that will leave your house smelling divine. Top with powdered sugar or homemade pumpkin frosting.
Prep Time10 mins
Cook Time1 hr 5 mins
Cooling time20 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: breakfast tacos, caramel chocolate dessert, cranberry snack cake, loaf cake, pumpkin pie spice, quick bread
Servings: 8
Calories: 414kcal
Cost: $5

Equipment

  • loaf pan
  • hand mixer or stand mixer

Ingredients

Homemade Buttermilk

  • 2 teaspoon white vinegar **you can sub lemon juice if needed
  • cup whole milk

Dry Ingredients

  • .5 teaspoon salt
  • 2 teaspoon baking powder not baking soda! Make sure it is baking powder!
  • 2 cups all purpose flour

Wet Ingredients:

  • 11 tablespoon salted butter softened
  • 1.5 teaspoon vanilla extract
  • 2 teaspoon pumpkin pie spice
  • 1 ¼ cup granulated sugar
  • 3 eggs large size works best. If you only extra large, use 2 whole and 1 egg yolk.

Instructions

PREHEAT OVEN:

  • Always start by preheating your oven! You'll need to preheat your oven to 350 degrees.
  • Grease your loaf pan (either standard size or a 5 x 9 size) with either non-stick spray or butter

Making Homemade Buttermilk:

  • Buttermilk will give a slightly different texture to your bread and will keep it nice and tender. It's easy enough to make homemade if you don't have any on hand. You'll want to start this at the beginning so it has time for the acid to work it's magic.
  • Mix either white vinegar or lemon juice into the milk. Stir and set aside. Or use purchased buttermilk.

Sift your dry ingredients:

  • Place a sifter over a medium sized bowl. Sift in the flour, salt and baking powder. Sifting will get rid of any clumps and introduce a bit of air and lift. If you don't have a sieve, you can use a whisk. I like to double sift, but just once works too.

Creaming the wet ingredients:

  • You'll want your butter to be soft and pliable and not soft and runny. Using a paddle attachment, beat the butter for about 1 minute. I use a stand mixer, but a hand mixer or even a wooden spoon will work with enough elbow grease. You'll want the butter to turn a slightly lighter color, and be a bit fluffier, with no clumps.
  • Still on low speed, slowly pour in sugar. Once mixed in, increase the speed to medium high. Cream this mixture until it's fluffy and well mixed.
  • Add in the eggs, one at a time, waiting until each is mixed in before adding the next.
  • With the mixer on the slowest speed, slowly pour in the vanilla extract. After incorporated, slowly sprinkle in the pumpkin pie spice. Mix until it has been evenly distributed.

Adding in Dry ingredients

  • For all the mixing you do to introduce air into the wet ingredients, you'll want the opposite for the dry ingredients. For this we are going to mix until just combined. If you over beat, you'll have a dense loaf.
  • With the mixer on slow, add in ⅓ of the dry ingredient mixture. Stop when almost all of the flour mixture you just added has been mixed in (Only about 20-30 seconds). If you get mix until you no longer see the white of the flour you can over mix- which leads to a dense loaf.
  • Still on slow speed, slowly pour in ½ the buttermilk mixture.
  • With the mixer on slow, add in ⅓ of the dry ingredient mixture. Stop when almost all of the flour mixture you just added has been mixed in. ( Again - only about 20-30 seconds).
  • Slowly pour in the last ½ of the buttermilk mixture.
  • Add in the last of the dry ingredient mixture. Stop when the last bit of flour has almost been mixed entirely in. Next, use a large spoon and hand stir lightly until just combined.

Ready to go in the oven!

  • Make sure you greased your pan!
  • Place your batter into your greased pan. Level off with the back of your spoon or a knife. Place on the middle rack of your preheated oven.
  • Bake in the oven for just about an hour and check with a toothpick. Keep an eye on the edges if you are using a glass pan. The sides should be browned but not burnt. The top will look a bit under done, but the toothpick should come out clean when done. A typical loaf in an oven takes 57-65 minutes.
  • Place your loaf pan on a cooling rack for about 15-20 minutes. Slide a knife around the edges before popping the loaf out of the pan.
  • You can slice and eat warm - it can be hard to wait!
  • Once cooled, top with powdered sugar or homemade pumpkin frosting!
  • ENJOY!

Notes

See above "Tips and Tricks" for instructions on suggested pan sizes, types of pans, alternatives to pumpkin pie spice and also ideas on how to top this delicious autumn loaf cake!

Nutrition

Calories: 414kcal | Carbohydrates: 57g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 317mg | Potassium: 194mg | Fiber: 1g | Sugar: 33g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg