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