This Pumpkin Loaf Cake Is So Soft and Moist

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If you’re craving a cozy fall dessert that’s unbelievably tender, flavorful, and easy to make, this Soft and Moist Pumpkin Loaf Cake is the one. It’s warm, spiced, perfectly sweet, and has that melt-in-your-mouth texture that makes you want slice after slice. The pumpkin purée keeps it incredibly moist, while the blend of fall spices brings the most comforting aroma to your kitchen.

This loaf cake is perfect for breakfast, snacks, afternoon tea, or dessert — and it stays soft for days. Whether you’re baking for guests or just treating yourself, this recipe delivers every time with minimal effort.

2. Ingredients

This pumpkin loaf is made with simple pantry staples and classic fall flavors.

Ingredients List

Dry Ingredients:

  • 1¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cloves (optional)

Wet Ingredients:

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ⅓ cup milk (or buttermilk for extra moisture)
  • 2 teaspoons vanilla extract

Optional Add-ins:

  • ½ cup chocolate chips
  • ½ cup chopped walnuts or pecans
  • Streusel topping (brown sugar + flour + butter + cinnamon)

Key Ingredients

  • Pumpkin Purée: Makes the loaf incredibly moist without being heavy.
  • Brown Sugar: Adds depth and a hint of caramel flavor.
  • Fall Spices: Cinnamon, nutmeg, and ginger give it that warm, cozy taste.
  • Oil: Keeps the loaf soft for days (oil adds more moisture than butter).

Optional Add-Ons / Variations

  • Add chocolate chips for a dessert-style loaf
  • Add nuts for crunch
  • Top with cream cheese frosting
  • Add raisins or cranberries
  • Make a cinnamon swirl by adding brown sugar + cinnamon in layers

3. Step-By-Step Instructions

This loaf cake uses a simple mix-and-bake method anyone can master.

Preparation Steps

  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9×5-inch loaf pan with parchment paper.
  3. In a bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices.
  4. In another bowl, whisk pumpkin purée, eggs, oil, milk, and vanilla until smooth.
  5. Combine wet and dry ingredients gently (do not overmix).

Cooking Steps

  1. Pour batter into the prepared loaf pan and smooth the top.
  2. Optional: sprinkle chocolate chips or streusel on top.
  3. Bake for 55–70 minutes, depending on your oven.
  4. Check with a toothpick — it should come out clean or with a few crumbs.
  5. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
  6. Let cool completely before slicing for clean, even pieces.

Serving Suggestions

Serve this moist pumpkin loaf:

  • Warm with butter
  • With cream cheese frosting
  • With a hot cup of coffee or tea
  • With a drizzle of maple syrup
  • As dessert with vanilla ice cream

Perfect for breakfast, gatherings, or fall-themed treats.

4. Tips, Substitutions & Notes

Pro Tips for Better Results

  • Don’t overmix — it keeps the loaf light and tender.
  • Use pumpkin purée, not pumpkin pie filling.
  • If the top browns too fast, cover loosely with foil.
  • Let the loaf cool completely for the best texture.

Common Mistakes to Avoid

  • Overbaking — this can dry out the loaf.
  • Scooping flour directly from the bag — always spoon and level.
  • Using old baking soda or powder — affects rise.
  • Cutting while hot — loaf may crumble.

Ingredient Substitutions

  • Use whole-wheat flour for added fiber
  • Replace oil with applesauce for a lighter version
  • Substitute milk with almond or oat milk
  • Use coconut sugar instead of brown sugar

Texture, Flavor, or Health Variations

  • Add Greek yogurt for extra moisture
  • Add 1 tbsp maple syrup for richer flavor
  • Mix in pumpkin seeds for crunch
  • Add extra cinnamon for a warm, spicy loaf

5. Storage & Reheating

Refrigeration

  • Store in an airtight container for 4–5 days.
  • Keeps moist even after refrigerating.

Freezing

  • Freeze whole or sliced for up to 2 months.
  • Wrap tightly to prevent freezer burn.

Reheating

  • Microwave slices for 10–12 seconds for a fresh-from-the-oven taste.
  • Toast lightly for crispy edges and a soft center.

6. Nutrition (Optional)

(Approximate per slice)

  • Calories: ~220–260
  • Carbs: ~30–35g
  • Fat: ~10–12g
  • Sugar: ~18g
  • Fiber: ~2g

7. Conclusion

This Soft and Moist Pumpkin Loaf Cake is the perfect fall comfort bake — easy, flavorful, and wonderfully tender. With warm spices, rich pumpkin flavor, and a texture that stays soft for days, it’s a recipe you’ll find yourself making again and again. One bite and you’ll understand why it’s a seasonal favorite.

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