Pumpkin Spice Cake

Autumn is here! I love this time of year. The leaves are changing, the air is crisp, Sukkot and Thanksgiving are fast approaching. It is most definitely my favorite season… in part, because of pumpkins! I can’t help smiling when I go to the grocery store and see gorgeous orange pumpkins piled high in the produce section. It’s the symbol of the season.

The pumpkin originated in Central America over 7,500 years ago and made its way throughout North America before the arrival of Christopher Columbus in 1492. Native Americans cultivated pumpkins and prized them as a food source; because of their thick and solid flesh, they could easily be stored throughout the winter. Like other forms of squash, pumpkins are easy to grow. They became a favorite with immigrants to the New World, particularly in New England. Pumpkins were prized for their versatility; they were cooked into pies, stews, tarts, soups, and puddings. The flesh could be boiled or roasted, fried or mashed. Pumpkin seeds were dried and salted as a nutritious snack food. In the early 1800’s, decorative pumpkins called jack-o’-lanterns were carved to celebrate the autumn harvest season. In 1819, Washington Irving featured a jack-o’-lantern in his short story The Legend of Sleepy Hollow as the “head” of his Headless Horseman character, which likely led to the jack-o’-lantern’s association with the Halloween holiday. In the mid 1800’s, it became stylish to serve pumpkin pies for the Thanksgiving holiday, a trend that continues to this day. As you can see, pumpkins play a large role in American food history.

I love cooking and baking with pumpkin; the flavor is subtly warm and delicious. Pureed pumpkin adds gorgeous color and moisture to baked goods, and a special essence that just feels like fall. When combined with spices like cinnamon, nutmeg, ginger and cloves, pumpkin takes on a magical quality.

Case in point, my Pumpkin Spice Cake (or quick bread, if you want to call it that). This delicious loaf cake is one of my favorite harvest-style desserts. When you bake it, your house will smell like autumn. It’s soft, moist, sweet, and delicious. Try topping a warm slice of cake with salted butter for a sweet and salty treat. Serve it with a steaming hot cup of your favorite tea or coffee. Heaven!

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Pumpkin Spice Cake

Ingredients

  • 1/2 cup raisins
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • Pinch of ground cloves
  • 1/2 cup chopped walnuts
Servings: 10-12
Kosher Key: Pareve
  • Place the raisins in a small bowl and cover with hot water. Let the raisins plump in the hot water while you create the cake batter.
  • Use an electric mixer to mix together sugar, brown sugar, vegetable oil and eggs till smooth. Add pumpkin puree and vanilla. Mix again till blended.
  • In a separate mixing bowl, sift together flour, baking powder, cinnamon, salt, allspice, nutmeg, ginger, and cloves.
  • Pour liquid ingredients into dry. Mix together till blended. Do not overmix.
  • Drain the raisins and pat dry with a paper towel. Fold the raisins and chopped walnuts into the batter.
  • Grease a medium loaf pan. Pour batter into the pan.
  • Bake cake at 325 degrees F for about 1 hour, until the edges brown and a toothpick inserted into the thickest section of the cake comes out clean. Remove from oven and let cool in the pan for 15 minutes.
  • Gently release the cake from the pan and place on a wire cooling rack.
  • Allow to cool completely before slicing.

Comments (53)Post a Comment

  1. I happen to have a pumpkin loaf in the oven right now. Sounds similar, but sans raisins and nuts. Nice to smell pumpkin while reading your recipe!

  2. Beautiful Bread, I love all these autumn recipes but i feel like its going by too fast to make them all. It still feels like a little bit of summers hanging on in southern California but its always like that here. I’ll just have to wait till dark to get the real autumn feel. thanks for sharing :)

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I saw this on the Zabar’s website – it’s a terrific cake! Moist, delicious and I’d LOVE some with a cup of coffee….I’ll make the coffee if you bring the cake!

  4. I haven’t had any baked pumpkin deliciousness yet this season, for I fear I won’t look back once it starts, but this bread – if it were in front of me, I would not be able to resist.

  5. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    wonderful recipe! I changed it just a tad, doubled the recipe, used 3 eggs and cut the oil back to 2/3 cup. used half white whole wheat flour, added about 2 T flaxseed meal and 2 T wheat bran. doubled the nuts and the fruit! used dried cranberries and cherries instead of raisins. awesome!!! thank you, I love your recipes

  6. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Tori, this cake is FABULOUS! I made this today with my 15-year old son – spending quality time with him and creating this amazing cake = heaven!

  7. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This cake (although I consider it more of a sweet bread) was a terrific hit with everyone on Sukkot. I’ve already made and frozen more for Thanksgiving!

    1. When I lived in Israel in the 90’s I could never find pumpkin puree, but I could always find pumpkin chunks in the produce department. I microwaved them till they were soft, then mashed them up and used it cup for cup in recipes. Honestly, it’s not that hard, and it’s tastier than the canned pumpkin!

  8. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Living in Israel, I ‘forget’ about Thanksgiving – till I saw this recipe. I was able to find canned U.S. style pumpkin puree, decided to swap the raisins with unsweetened dried cranberries to make it really seasonally appropriate. Yum -give it a try!

    1. Karen good question! I’ve never made this with GF flour but most easy cakes and quick breads like this one do pretty well with all-purpose GF flour substitutes. Please let us know how it works out for you, and what brand you used– it will help other gluten free readers. Thanks!

  9. this seems like the perfect recipe to make a healthy one. It’s so hard to find Jewish alternatives to the heavy sugary old traditional recipes. What if you replaced the vegetable oil for grape seed oil? And the sugar and brown sugar for applesauce, honey or molasses? And the white flower for whole grain flower? Then pumpkin loaf might actually be a healthy treat. For those looking for a low sugar treat try “the boys” in Boca. They have a killer Mandel bread no sugar added recipe?

  10. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I’m Swedish and live in Stockholm. We do not celebrate Thanksgiving here nor use pumpkin in cooking/baking. But I thought we’d try something for fun and found your recepie from picture googling pumpkin cake and after a few scrolls landed upon this.

    It’s yummy!

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