Product Used In This Recipe
Pumpkin Pecan Loaf Cake
PREP: 10 MINUTES
COOK: 55 MINUTES
SERVINGS: 8 - 10 SERVINGS
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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.
Posted by nancy
I’ve made this several times. For the latest round, I substituted dried cranberries for raisins. It’s always a hit at work. I make two batches, one with and the other without nuts.
Posted by Samantha
This is an excellent bread! Especially good toasted with a little cream cheese!!! Makes more batter than the pan can hold.
Posted by Riley
I am going to write a review for every recipe I try on here bc I am a big fan of nordicware but sometimes not of every recipe. This is my first review, this is a very good recipe. I switched out eggs for egg replacer for a friend and it still was super good. It molded in the pan nice, had a moist but not too moist texture, delicious flavor. Great.
Posted by Kathy Reid
I’ve made this several times and always to good reviews. I do add a bit more raisins and nuts: 1/3 cup instead of 1/4; 3/4 cup instead of 1/2. Even without adding that bit more, the recipe does indeed make more than the pan will hold (you don’t want to fill it more than 3/4 full). One batch will make one loaf and 3 muffins. This is the only reason I gave it 4 stars instead of 5. I think if the recipe provided to sell the pan should fit the pan or make the pan larger.
Posted by Lita
Good recipe. I doubled the volume of the spices to 2 tsp ground cinnamon, 1 tsp ground ginger, and 1 tsp ground nutmeg, and used dried cranberries instead of raisins. The recipe makes more batter than will fit into a standard molded loaf pan, so have an extra mini pan available for the excess batter. I used MAGIC CAKE PAN RELEASE (equal volumes of all purpose flour, shortening, and vegetable oil) to prepare the pans, so I had no sticking problems.
Posted by Elizabeth
I just received a new Nordic loaf pan as a gift (not the one in this recipe- although that one is lovely). And since it is fall, was craving something pumpkin. This turned out delicious. I didn’t have raisins, but I was able to substitute dried cranberries and was just as satisfying, I used cooking spray in my loaf pan then a combo of flour and sugar to coat the pan. I had to bake it for 65 mins. It smelled DELIGHTFUL as it was baking. Highly recommend this.
Posted by Sarahfina
Came out picture perfect and oh so yummy!
Posted by Lisa
Tasty spice cake. Cooked a long time, about 60 minutes. Good recipe but next time I will add more pecans and more raisins too. Glad I bought this pretty pan.