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Product Used In This Recipe

Wheat & Pumpkin Loaf Pan

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Pumpkin Pecan Loaf Cake

Prep: 10 Minutes

Cook: 55 Minutes

8 - 10 Servings

Bake this sweet and spiced pumpkin pecan loaf cake for the ultimate fall treat! This moist and perfect pumpkin cake recipe combines pecans and raisins for a delicious breakfast or dessert. Made beautifully in the Wheat and Pumpkin Loaf Pan for a festive autumn display.

  • Ingredients
    • 1 1/2 cups flour
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/2 tsp ground nutmeg
    • 1/2 tsp salt
    • 1 cup sugar
    • 1/2 cup brown sugar
    • 3/4 cup canola oil
    • 1 cup canned pumpkin
    • 2 eggs
    • 1/2 cup milk
    • 1 tsp vanilla
    • 1/2 cup chopped pecans
    • 1/4 cup raisins
  • Directions

      Preheat oven to 350°F. Prepare loaf pan with baking spray containing flour or butter and dust with flour. In a bowl, combine flour, baking soda, spices and salt. Using a mixer, blend sugars, oil and pumpkin. Add eggs one at a time, mixing thoroughly after each addition. Slowly add flour mixture, milk and vanilla and mix until blended. Fold in chopped nuts. Pour batter into prepared pan, filling only 3/4 full. Pour raisins over the top and using a small spatula, slowly swirl raisins into the batter until evenly incorporated. Gently tap pan on counter top to remove air bubbles. Bake for 55-65 minutes or until toothpick inserted in center of loaf comes out clean. Let cake cool in pan for 10 minutes before inverting onto a cooling grid.

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Product Used In This Recipe

Wheat & Pumpkin Loaf Pan

See Product

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