Growing up in Virginia, the arrival of the first cool breeze didn’t just mean sweater weather; it meant the kitchen was about to smell like heaven. There is a specific kind of magic that happens when cinnamon, nutmeg, and cloves hit the heat of the oven—it’s a scent that instantly gathers the family. This cake reminds me of those Sunday afternoons, where the simple act of baking was a way to warm up the house and the hearts of everyone inside.
This pumpkin spice cake is the definition of a reliable fall staple. By using avocado oil and plenty of pumpkin purée, we create a loaf with an incredibly moist, tender crumb that stays fresh for days. It is a straightforward, no-fuss recipe that delivers deep, cozy flavor without requiring a culinary degree to master.
A Slice of Autumn Perfection
There are plenty of reasons this recipe earns a permanent spot in my fall rotation. First, the texture is undeniable—the combination of oil and pumpkin creates a density that is satisfying but never heavy. It captures that elusive balance of a sturdy loaf that melts on the tongue.
Secondly, the spice blend is robust. We aren’t shy with the cinnamon or ginger here, ensuring every bite sings with warmth. It’s versatile enough to serve as a breakfast treat with coffee or dressed up with a glaze for a dinner party dessert. It embodies the best of Southern comfort: simple ingredients, precise technique, and a result that feels like a hug.
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Pumpkin Spice Cake
- Total Time: 1 hour 15 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Experience the essence of autumn with this tender pumpkin spice cake that uses avocado oil for a remarkably moist texture. Bursting with aromatic spices like cloves and ginger, this simple loaf is the perfect companion for a morning coffee or a festive dessert spread.
Ingredients
- 1 cup avocado oil
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temperature
- 15 oz canned pumpkin puree
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 325°F and thoroughly grease a standard loaf pan.
- If using raisins, soak them in hot water for 10 minutes, then drain and pat dry to ensure they remain juicy during baking.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, oil, and eggs with an electric mixer until smooth.
- Add the pumpkin puree and vanilla extract, mixing until the batter is uniform in color.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, nutmeg, ginger, and cloves.
- Gently fold the dry ingredients into the wet mixture until just combined; do not over-mix to maintain a tender crumb.
- Fold in the prepared raisins and walnuts if desired, then pour the batter into the loaf pan.
- Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
Notes
For a professional finish, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If the top begins to brown too quickly in your oven, tent it loosely with aluminum foil during the final 15 minutes of baking to protect the crust while the center finishes.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
The Foundation of Flavor
To achieve that signature Cake Peak crumb, we rely on a few key players. Here is what you will need to gather before you start:
- Pumpkin Puree: Make sure you grab 100% pure pumpkin, not pumpkin pie filling. The puree provides the moisture and the foundational earthiness of the cake.
- Oil: I prefer avocado oil for its neutral flavor and health benefits, but vegetable or canola oil works just as well. Oil is superior to butter in this specific recipe because it keeps the cake moist even when chilled.
- Sugars: A blend of granulated sugar and light brown sugar gives us the best of both worlds—sweetness and a hint of molasses depth.
- Warm Spices: We use a heavy hand with cinnamon, allspice, nutmeg, ginger, and a pinch of cloves. This bouquet creates that nostalgic aroma.
- Flour: All-purpose flour provides the right structure. As always, measure carefully to keep the crumb tender.
- Optional Mix-ins: Raisins and walnuts add texture. If you use raisins, we’ll plump them first to ensure they don’t pull moisture from the cake.
How to Make It
Step 1: Prep the Fruit
If you are using raisins, place them in a small bowl and cover them with hot water. Let them sit and plump up while you prepare the batter. This simple step ensures they stay juicy and don’t dry out your crumb later.
Step 2: Mix the Wet Ingredients
In a large bowl, use an electric mixer to combine the granulated sugar, brown sugar, oil, and eggs. Beat until the mixture is smooth and emulsified. Add the pumpkin puree and vanilla extract, mixing again until fully blended and uniform in color.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, nutmeg, ginger, and cloves. Whisking here aerates the flour and ensures your spices are evenly distributed, so you don’t end up with a pocket of nutmeg in one slice.
Step 4: Combine and Bake
Pour the wet mixture into the dry ingredients. Mix gently until just blended—do not over-mix, or you risk developing too much gluten, which leads to a tough cake. Drain your raisins and pat them dry, then fold them (and walnuts, if using) into the batter. Pour into a greased loaf pan and bake at 325°F for about one hour, or until a toothpick comes out clean.
Jesse’s Secrets to Success
- The Art of Plumping: Never skip soaking your dried fruit. Plumping raisins in hot water rehydrates them so they don’t absorb moisture from your batter during baking. This is a small detail that separates a good cake from a great one.
- Don’t Over-mix: Once the flour hits the wet ingredients, switch to a gentle hand. Over-mixing is the enemy of a tender crumb. Stop as soon as the flour streaks disappear.
- Check for Doneness Early: Ovens vary. Start checking your loaf around the 50-minute mark. You want a tester to come out clean or with just a few moist crumbs attached.
- Room Temperature Ingredients: Ensure your eggs are at room temperature to help them emulsify properly with the oil and sugar. This is one of those foundational recipes techniques that applies to almost every cake we bake.
Make It Your Own
While this classic version is near perfect, there is always room to customize it to your family’s taste:
- Nutty Crunch: Swap the walnuts for pecans for a more distinctly Southern flavor profile. Toast them lightly before folding them in to intensify their flavor.
- Chocolate Twist: Fold in a half-cup of semi-sweet chocolate chips instead of raisins. Pumpkin and chocolate are an underrated pairing that kids absolutely love.
- Glazed Finish: Top the cooled loaf with a simple maple glaze or a cream cheese frosting for a more decadent dessert presentation.
- Fruit Additions: If you are interested in exploring more fruit-forward bakes, you can substitute the raisins for dried cranberries or even chopped apples. For more tips on handling fresh produce in batter, check out our guide on fresh fruit baking.
At the Table
This pumpkin spice cake is incredibly versatile. I love serving it slightly warm for breakfast, perhaps with a pat of butter melting into the crumb. It’s substantial enough to start the day but sweet enough to feel like a treat.
For a gathering, arrange slices on a platter with fresh figs or pear slices for a beautiful autumn display. If you are looking for another crowd-pleasing option for your brunch spread, our blueberry coffee cake is another fan favorite that sits perfectly alongside this pumpkin loaf.
The Final Slice
Baking is about more than just feeding people; it’s about creating a moment of pause in a busy day. This pumpkin spice cake delivers that comfort with every slice. It’s the kind of recipe you’ll want to print out and keep safe, stained with vanilla and love, to pass down to the next generation.
If you enjoyed this fall treat, you absolutely must try our Irish apple cake next—it shares that same rustic, comforting appeal. For even more inspiration, I often look to classic resources like Toria Avey’s pumpkin spice cake which celebrates traditional flavors beautifully.
Don’t forget to share your baking triumphs with us! Tag us in your photos on Instagram or pin this recipe to your fall boards on Pinterest. We love seeing what is coming out of your ovens.
