A moist, vanilla-glazed pumpkin loaf cake full of pumpkin flavor and spice! This easy recipe can be made in a bowl or stand mixer and the icing on top is optional. If you love the pumpkin loaf cake from Starbucks, this recipe is for you!
In this recipe I used Rodelle Fair Trade Vanilla Extract and Rodelle Pumpkin Spice Extract. If you don’t have pumpkin spice extract on hand, you can just leave it out. This loaf cake is yummy with or without it (I have made it both ways).
Pumpkin Loaf Cake with Vanilla Glaze
Print RecipeIngredients
- LOAF CAKE:
- 4 eggs, room temperature
- 1 cup white granulated sugar
- 1/4 cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract (I used Rodelle Fair Trade Vanilla Extract)
- 1/2 teaspoon pumpkin spice extract, optional (I used Rodelle)
- 3/4 cup canned pure pumpkin
- 3/4 cup canola or vegetable oil
- 1-1/2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- VANILLA GLAZE:
- 1 tablespoon butter, melted
- 2 cups powdered sugar
- 2 tablespoons hot water
- 1 tablespoon corn syrup
- pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
Instructions
LOAF CAKE: Line a 9-inch x 5 inch baking pan with foil and spray the bottom and sides with baking spray. Set aside and pre-heat oven to 350-degrees.
In a large mixing bowl, or in the bowl of a stand mixer affixed with the paddle attachment, whisk together the eggs, white sugar, brown sugar, vanilla extract, pumpkin pie spice extract, pumpkin and canola oil. Mix until all ingredients are combined.
Slowly fold in the flour, pumpkin pie spice, baking soda, baking powder and salt into the wet ingredients. Mix until the ingredients are combined. Poor batter into prepared baking pan.
Bake in 350-degree oven for 60-70 minutes. Loaf cake is done when a toothpick inserted in the middle comes out without raw batter on it.
Allow cake to cool and set in the pan. Once the loaf cake has cooled completely (I wait overnight), prepare the glaze.
GLAZE: In a medium bowl, add the melted butter, powdered sugar, hot water, corn syrup, salt, vanilla extract and cinnamon. Mix until combined. Add additional teaspoons of water if needed to thin out the glaze or add additional spoonfuls of powdered sugar to thicken the glaze. Glaze consistency should be thick enough that it won't run off the cake when placed on top, but thin enough to be able to spoon it on.
Notes
Cake stays fresh for 3-5 days when stored in an air tight container at room temperature.
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