Wednesday, October 3, 2012

Easy, low fat Pumpkin Spice Loaf Cake

"Change is the only constant" - Source unknown.
Be it season, be it our mood or be it the numerous things that happen in our lives. When we are happy, we want it to stay put. When we are sad, we want that to pass as fast as it can. But we forget that everything comes to an end. Happy moments and sad moments and everything in between. Without sounding philosophical further, I love fall of all the seasons in a year. It is neither too cold, nor too hot and even when spring is colorful with bright and beautiful flowers, fall is beautiful in its own way with different shades of color on leaves. Ground covered with different colored leaves is a nice sight to watch. Most of all, I love fall because I love to bake. It is nice to turn the oven on which warms up your entire kitchen area and the smell of baked goodies fill the air.
Here is a very easy pumpkin cake recipe. It is so easy that a child can make it. And to top it, I have cut down fat quite a bit making it perfectly suitable as a snack cake or a tea cake.
One Year Back - Vegan applesauce Corn Muffins
Two Years Back - Cake Decorating Basics Part - 7
Adapted from Banana Spice cake
Makes two 8 X 4 loaves, or one tube pan, or 8 mini loaves or 6 chubbier mini loaves or 24 - 28 cupcakes.
All purpose flour - 3 cups
Sugar - 2 cups ( See Notes)
Pumpkin puree - 15 Oz can or 1 3/4 - 2 cups
Eggs - 3 large (Or 3 TBSP of flax meal mixed with 9 TBSP of warm water)
Baking Soda - 2 tsp
Salt - 1/2 tsp
Canola oil - 1/2 cup
Thick Yogurt or sour cream - 1/2 cup
Powdered Cinnamon - 1 tsp
Powdered Ginger - 1 tsp
Powdered All spice - 1/4 tsp
Powdered Cloves - 1/4 tsp
Nutmeg - 1/8 tsp
Preheat the oven to 350 F. Grease and flour two 8 X 4 loaf pans or a tube pan. You could use a bundt pan too. In a bowl, whisk together flour, salt, baking soda, spices. Set aside. In another bowl, beat pumpkin puree, sugar, oil, yogurt or sour cream together using an electric beater. Add eggs and continue to beat. Dump the dry ingredients to wet and beat at low speed. Towards the end, fold with a spatula. Pour into the prepared pan/s and bake for 45 - 50 minutes in case of the loaf pan or 60 - 70 minutes in case of a tube pan or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn it on to the wire rack to cool completely.

This is more of a snack cake than dessert cake. It can definitely be converted into cupcakes with cream cheese frosting or layered cake. If you do not want to frost it, but like it sweeter, increase the sugar to 2 1/2 cups.

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  1. Thats a perfect blend of spices with pumpkin...Awesome, love this guilt free version..

  2. Oh pumpkin season started on your blog!!! now I am waiting for these delicious recipes!! these look so delicious and yummy!
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  3. Delicious cake, never tried pumpkin in baking.

  4. superb soft n moist looking pumpkin loaf...i love it
    Super Yummy Recipes

  5. Good one, Champa... Haven't yet seen pumpkins here, though fall has begun here too... waiting for them to try some of your pumpkin bakes...

  6. This looks delicious, my mouth is watering. Also love the click,please do link it with my event lets cook for halloween event. Thankyou.

  7. Love the combination of spices, and perfect loaf cake

  8. Wow ! Really its tempting me to taste it right now :)

  9. Hi Champa... cake looks absolutely delicious... just one question though... can we make this pumpkin puree at home?? I am really eager to try it but can't find the canned pumpkin puree... Thanks.. Bindu

    1. Bindu,
      Yes. You can make pumpkin puree at home. Just cut up the pumpkin into big slices (with its skin on) but scoop out the fibrous part and seeds out. Place in a baking pan and bake at 400 F for 30 - 45 minutes (depends on how thick the pumpkin flesh is) or until it is fork tender. Remove from the oven and scoop out the flesh and mash them. You can use this puree instead.

  10. Using pumpkin should be so good..never tried it myself..cake looks so inviting..

  11. Hi Champa,

    I tried this recipe last night and it turned out just right. I halved the recipe and used whole wheat pastry flour. Warm pumpkin and spices flavor wafted throughout the house and I ended up with a good sized loaf of moist pumpkin bread. Thank you for your wonderful recipes.

    1. Deepa,
      Thanks for the feedback. I am glad you liked it.


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