Are you a lover of Starbucks pumpkin loaf cake? Do you crave this flavorful cake all year round? We’ve got you covered! In this article, we’ll show you how to make a delicious pumpkin loaf cake that tastes just like the one at Starbucks. The best part? You can make it from the comfort of your own home at a fraction of the price.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup water
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate large bowl, beat together the pumpkin puree, sugar, oil, eggs, and water.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- If desired, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin loaf cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information
Each serving of this pumpkin loaf cake contains approximately:
- Calories: 285
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 41mg
- Sodium: 245mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Total Sugars: 23g
- Protein: 4g
Cooking Time
This pumpkin loaf cake takes approximately 60-70 minutes to bake.
Equipment
- 9×5 inch loaf pan
- Medium bowl
- Large bowl
- Whisk
- Mixing spoon
- Cooling rack
Serving Suggestions
This pumpkin loaf cake is delicious on its own or served with a dollop of whipped cream or cream cheese frosting. It’s the perfect treat for a cozy autumn day with a cup of hot coffee or tea.
Variations
If you want to switch things up, try adding in some chocolate chips or raisins to the batter before baking. You could also top the cake with a streusel topping for some added crunch.
Substitutions
If you don’t have pumpkin puree on hand, you could use sweet potato puree or even butternut squash puree instead. You could also substitute the vegetable oil for melted coconut oil or melted butter.
Storage
This pumpkin loaf cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months.
Tips
- Be sure to measure your flour accurately using a kitchen scale or by spooning the flour into the measuring cup and leveling it off with a knife.
- Don’t overmix the batter or your cake will be tough. Mix until just combined.
- Allow the cake to cool in the pan for 10 minutes before removing it to cool completely on a wire rack. This will prevent it from sticking to the pan.
Notes
This recipe makes one 9×5 inch loaf cake.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced, so it won’t work in this recipe. Be sure to use pure pumpkin puree.
Can I make this pumpkin loaf cake gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free flour blend.
Can I make this pumpkin loaf cake vegan?
Yes, you can substitute the eggs for flax eggs and the granulated sugar for a vegan sugar alternative like coconut sugar.
Personal Thoughts
This pumpkin loaf cake recipe is one of my favorites. It’s moist, flavorful, and tastes just like the one at Starbucks. I love to enjoy a slice of this cake with a cup of coffee on a chilly autumn day. It’s also a hit with my family and friends. I highly recommend giving this recipe a try!