Description
Pumpkin Caramel Loaf Cake Recipe
Ingredients:
For the Pumpkin Cake:
1 and 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
For the Caramel Topping:
1/2 cup caramel sauce (store-bought or homemade)
2 tbsp heavy cream (optional, for a smoother drizzle)
Pumpkin seeds and crushed nuts for garnish (optional)
—
Instructions:
1. Prepare the Pumpkin Cake:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate large bowl, whisk together the pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
2. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
3. Add the Caramel Topping:
If the caramel sauce is too thick, warm it slightly and stir in the heavy cream for a smoother consistency.
Drizzle the caramel sauce generously over the cooled pumpkin loaf.
4. Garnish:
Sprinkle pumpkin seeds and crushed nuts on top for added texture and flavor.
5. Serve:
Slice and enjoy this moist and spiced pumpkin loaf with a rich caramel topping! Perfect for autumn gatherings.
Step-by-Step Guide
Follow this detailed guide for a perfect loaf every time. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven and prepare the pan by greasing it thoroughly or lining it with parchment paper. When combining the wet and dry ingredients, use a spatula and fold gently until no flour streaks remain; overmixing leads to a tough cake. Use the toothpick test for doneness, but also look for the cake pulling away slightly from the pan’s edges. Cooling is crucial—a warm cake will absorb the caramel topping unevenly.
Serving Suggestions
This loaf cake is incredibly versatile. For a decadent dessert, serve a slice warm with a scoop of vanilla ice cream and an extra drizzle of caramel. For a festive brunch, pair it with a dollop of spiced whipped cream. It also makes an excellent edible gift; wrap the cooled, un-topped loaf in parchment and tie with twine, including a small jar of caramel sauce on the side. Enjoy it with a hot cup of coffee, chai tea, or a glass of cold milk.
How-to Summary
In summary: Whisk dry ingredients. Separately, whisk wet ingredients until smooth. Fold dry into wet until just combined. Bake in a greased loaf pan at 350°F for 50-60 minutes. Cool completely. Drizzle with thinned caramel sauce and garnish.
Frequently Asked Questions
Can I use fresh pumpkin instead of puree?
Yes, but ensure it’s cooked, pureed, and drained of excess moisture. Canned puree is more consistent for texture.
How should I store this loaf cake?
Store covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze (without topping) for up to 3 months.
Can I make this recipe into muffins?
Absolutely. Divide batter into a lined muffin tin and bake for 20-25 minutes. Top with caramel after cooling.
My caramel sauce is too runny. What can I do?
Allow it to cool and thicken at room temperature. For more control, use a thicker, high-quality store-bought sauce or a homemade salted caramel.
What’s a good substitute for the vegetable oil?
An equal amount of melted coconut oil or a neutral-tasting melted butter works well, though butter may create a slightly denser crumb.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a dense, rubbery loaf. Mix until just combined.
- Using the wrong pan size: A 9×5-inch loaf pan is standard. A smaller pan will cause overflow; a larger one yields a flat loaf.
- Adding topping too soon: Drizzling caramel on a warm cake causes it to soak in and make the top soggy. Patience is key.
- Inaccurate measurement of flour: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, leading to a dry cake.
- Opening the oven door early: This can cause the cake to fall. Wait until the last 10 minutes to check for doneness.
Conclusion
This Pumpkin Caramel Loaf Cake masterfully combines the warm, comforting spices of autumn with the luxurious sweetness of caramel. It’s a straightforward recipe that yields impressive results, perfect for both novice bakers and seasoned pros. By following the detailed steps and avoiding common pitfalls, you’ll create a moist, flavorful centerpiece for any fall occasion. We hope this enhanced guide helps you bake with confidence and enjoy every delicious slice.