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Wheat & Pumpkin Loaf Pan

Wheat & Pumpkin Loaf Pan

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Pumpkin Pecan Loaf Cake

4.5 based on 4 reviews

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.

Read Recipe Reviews

    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.

    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.

    Came out picture perfect and oh so yummy!

    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.

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Product Used In This Recipe

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Wheat & Pumpkin Loaf Pan

Wheat & Pumpkin Loaf Pan

SEE PRODUCT
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