Easy Pumpkin Cake Recipe

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A simple fall pumpkin cake from Southern Living That’s  Loaded with nuts and delicious autumn flavor.

Pumpkin Loaf Cake

Warm & Flavorful Pumpkin Cake With Nuts

Yes, it’s that time of year leaves falling, chilly temps, sweaters, pigskin and pumpkin. And friends, you definitely can’t have fall without the pumpkin flavor.

Now, when I think pumpkin my mind immediately conjures up visions of yummy Starbuck’s Pumpkin Spice Lattee (PSL). It’s Flavored with cinnamon and nutmeg and sweetened with 10k grams of sugar (which we’ll ignore). To me pumpkin flavor just equals cinnamon and nutmeg,

Now friends, that’s what I thought, until I tried this easy pumpkin loaf cake recipe, which has NO CINNAMON OR NUTMEG. Can you imagine, pumpkin without cinnamon and nutmeg? How could this cake even remotely taste pumpkin?

Well it tastes every bit as yummy and fall flavored, but it’s a different pumpkin taste. Let’s call this Pumpkin 2.0. Pumpkin 2.0 is flavored with dark corn syrup and toasted nuts, as opposed to cinnamon and nutmeg.

You will love the toasty flavor of the toasted nuts and the rich, robust flavor of the dark corn syrup. They blend together perfectly to make a cozy, warm, fall flavored pumpkin bread, that is not pumpkin spiced (pumpkin 1.0).

As well as its bold, rich, toasty flavor, this recipe is easy to make with very simple ingredients and it freezes super well. It’s perfect for your fall breakfasts and brunches or to take to neighbors (my neighbors loved it). So, add this to your fall recipe collection today. Your neighbors will love you for it.

Easy Pumpkin Cake With Nuts

Easy Pumpkin Cake Ingredients

  • All purpose flour 
  • Salt
  • Baking soda
  • Baking powder
  • Shortening
  • White sugar
  • Brown sugar
  • Eggs
  • Dark corn syrup
  • Buttermilk
  • Pumpkin
  • Nuts
  • Vanilla
The Best Pumpkin Cake

Easy Pumpkin Loaf Cake Recipe

  • Sift flour, salt and powder together
  • Cream shortening, add sugars and eggs.
  • Combine soda, syrup, buttermilk, pumpkin, nuts and vanilla.
  • Add to creamed mixture alternately with flour mixture.
  • Grease only the bottom of the loaf pan and line with parchment paper.
  • Pour batter in pan and bake at 350° for 1 hour.
  • Cool for 10 minutes
Pumpkin Cake From Southern Living

CAN YOU FREEZE PUMPKIN CAKE?

I love to freeze cakes. It allows me to bake them ahead and also save the leftovers. It’s my belief that cakes taste better after serving some freezer time.

According to this post by Sally’s Baking Addiction, you can freeze just about any cake. However, it’s import that they cool completely before freezing.

Super flavorful cakes like pumpkin cake, banana cake, chocolate cake and carrot cake freeze really well. They freeze best when wrapped in double layers.

So, don’t hesitate to bake that cake a month or two ahead of time and definitely don’t throw out those last slices of pumpkin cake. The freezer will take care of both of those.

Pumpkin Cake With Nuts

FINAL THOUGHTS ON EASY PUMPKIN LOAF CAKE

A lovely autumn twist on the flavor pumpkin. Instead of using cinnamon and nutmeg, this recipe uses dark corn syrup and nuts for its fall flavor. This creates a bold, rich, warm, toasty flavored cake that is perfect with a warm cup of coffee on a chilli fall evening.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Delicious Cakes And Quick Breads

Easy Pumpkin Cake Recipe
Print Jump to Recipe Pin Recipe

Easy Pumpkin Loaf Cake (With Nuts)

Easy loaf cake with uniquely delicious pumpkin flavor.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword pumpkin, loaf cake, dark corn syrup, nuts
Prep Time 20 minutes
Cook Time 1 hour
10 minutes
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 360kcal
Cost $4

Ingredients

  • 2 cups all purpose flour sifted
  • ½ tsp salt
  • ½ tsp baking soda
  • 3 tsp baking powder
  • ½ cup shortening
  • ½ cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 Tbsp dark corn syrup
  • ½ cup buttermilk
  • cup pumpkin
  • cups nuts
  • 1 tsp vanilla

Instructions

  • Sift flour, salt and powder together
  • Cream shortening, add sugars gradually and cream thoroughly.
  • Add eggs to creamed mixture one at a time, beating well after each addition.
  • Combine soda, syrup, buttermilk, pumpkin, nuts and vanilla.
  • Add to creamed mixture alternately with flour mixture.
  • Stir after each addition until barely smooth.
  • Grease only the bottom of the loaf pan and line with parchment paper.
  • Pour batter in pan and bake at 350° for 1 hour.
  • Cool for 10 minutes

Nutrition

Calories: 360kcal

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