Fall is the perfect time to bake some pumpkin cake. If there is one stable item that I always have in my pantry during the fall time is pumpkin pure can. Not the pumpkin pie filling, just pure. These are perfect to use in baking, whether it’s a cake or muffins. This recipe is really simple and easy to follow. I used a fun fall pumpkin shape loaf pan, but you can use whatever you have, because it’s the taste that matter, right?! Hope you recreate this recipe and enjoy it with your family and friends and yourself of course. This is also perfect to take to your next family gatherings!

Pumpkin Cake

Pumpkin Cake, simple and easy with few ingredients. Perfect to serve during fall season.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 1 loaf

Ingredients

  

• 2 large eggs
• 3/4 cup brown sugar
• 1/2 cup extra virgin light olive oil
• 1/2 cup almond milk
• 1 15 oz. can pumpkin pure
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 2 cups flour

Instructions

 

• Preheat oven to 350° F and grease or line a loaf pan.
• In a separate bowl add your dry ingredients: flour, baking soda, baking powder, cinnamon, and pumpkin pie spice and stir until combine and set aside.
• In a standing mixture or using a hand mixer, mix eggs until slighter lighter in color.
• Add sugar and mix.
• Add milk and olive oil and mix.
• Add pumpkin pure and vanilla extract and mix.
• Add dry ingredients to wet and mix until well combined.
• Transfer batter to pan and to the oven and your pumpkin cake will bake from 50-60 minutes.