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–+ servings
My pumpkin spice loaf cake is moist and delicate, gently spiced with warm pumpkin spice and topped with an irresistible maple spiced glaze and pecan pieces. Recipe by movers and bakers
5 from 1 vote

Pumpkin Spice Loaf Cake

A moist spiced pumpkin cake with a delicious maple pecan glaze. Perfect autumn baking!
Servings 12 servings
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes

Ingredients

For the cake

  • 280 g (2 cups) plain (all purpose) flour
  • 210 g (1 cup + 1 tbsp) caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tbsp pumpkin pie spice
  • 0.5 tsp salt
  • 1 tsp vanilla
  • 80 ml (¼ cup + 1 tbsp) milk
  • 80 ml (¼ cup + 1 tbsp) oil
  • 425 g (15oz) pumpkin puree

For the glaze and decoration

  • 200 g (1 ½ cups) icing (powdered) sugar
  • 0.5 tsp pumpkin pie spice
  • 4 tsp maple syrup
  • 4-6 tsp milk (or as much as required to get consistency you like)
  • 3 tbsp pecans, roughly broken

Instructions

For the cake

  • Preheat the oven to 180C/350F. Line the loaf tin with parchment paper (grease the tin to help it stay better if using parchment) or a loaf tin liner and set it aside.
  • In a large mixing bowl, whisk together the flour, caster sugar, baking powder, bicarbonate of soda (baking soda), pumpkin pie spice and salt. Set aside.
  • In a smaller mixing bowl or jug, whisk together the milk, vanilla and oil. Fold this into the dry ingredients, then add in the puree and mix until everything is well combined.
  • Spoon the cake mixture into the prepared tin and level the top. Bake in the preheated oven for 45-55 minutes or until the top is well risen and golden. A wooden skewer inserted into the middle of the cake will come out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before glazing and decorating.

For the glaze and decoration

  • Place the icing (powdered) sugar in a mixing bowl. Add in the pumpkin spice mix and whisk together to combine.
  • Add in the maple syrup and stir through, then add in enough milk to get the consistency of glaze you desire.
  • Once the cake is completely cool, spread the spiced glaze over the top of the cake, gently coaxing it over the edge to form drips. Sprinkle with some pecan pieces and enjoy!

Notes

  • Get some loaf tin liners! They are so easy to use, it makes prep for making any loaf cake a breeze!
  • Make it vegan! The only ingredient you will need to change is the milk. Simply swap out the whole milk for any dairy-free milk alternative (I like oat or almond myself!) and you have yourself a delicious vegan pumpkin loaf cake!
  • Make sure all the ingredients are at room temperature. This small step helps ensure all the ingredients blend together much more smoothly, resulting in a better bake.
  • When combining the wet and dry ingredients to make the cake, make sure to sift the dry ingredients in before stirring it all together. This will help ensure less lumps in the dry ingredients, and so quicker and better mixing together.
  • Do not over mix the wet and dry ingredients when combining or you will end up with a gummy cake texture instead of a light one.
  • When making the glaze, add as much or as little milk to the maple spiced sugar as you wish to get the consistency you prefer. I like my glaze thicker, so I use 3-4 tsp of milk to get the consistency you see in my images.
    • Author: Andrea
    Calories: 320kcal
    Course: Cakes
    Cuisine: American, British
    Keyword: Baking with Canned Pumpkin Purée, Easy Pumpkin Spice Loaf Cake, Spiced Pumpkin Loaf with Cream Cheese Icing

    Nutrition

    Calories: 320kcal