Hi Pumpkin!

I made this yesterday and it was too good not to share!


You will need a small loaf pan, approximately 5″ x 9″ x 2-2 ½”


1½ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

½ tsp ground cloves

½ tsp salt

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp vanilla

1 cup canned pumpkin*

½ cup butter, melted and cooled slightly

2 eggs

¼ cup milk

Powdered sugar for dusting (or make glaze, below)


1. Oil and flour the loaf pan or use baking spray (Tip: spray your pan in the dishwasher to avoid getting it all over your countertop!)

2. Preheat oven to 350° F (175° C).

3. Combine flour, baking soda, powder, spices and salt in a bowl and set aside.

4. In bowl of a stand mixer, combine sugars, vanilla, pumpkin, butter, eggs and milk. Mix until smooth.

5. Add flour mixture and mix until you have a smooth batter.

6. Pour batter into the loaf pan and bake 40-50 minutes or until done. (Test by inserting a toothpick into the center of the loaf. It should come out clean or with a few crumbs.)

7. Cool for 10 minutes, then turn over onto a plate to cool completely.

8. Dust with powdered sugar or glaze.


In a small bowl combine: 1 cup powdered sugar, ½ tsp vanilla, 4-5 tsp milk (just enough for a thin icing you can drizzle over the cake.)

*NOTE: By mistake, I used about 1½ cups of pumpkin. It was very moist and needed another 15 or so minutes to bake fully but was delicious. If you prefer a wetter consistency use the larger amount and just keep checking for doneness!

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