Pumpkin Tea Cake
Warm, cozy, and irresistibly spiced, this Pumpkin Tea Cake is the ultimate autumnal treat. Infused with aromatic cinnamon, nutmeg, ginger, and cloves, each bite bursts with the comforting flavors of fall. Made with real pumpkin puree for a soft texture and rich taste, this moist loaf is perfect as a quick snack or a companion to your favorite cup of tea or coffee. With just 20 minutes of prep time and a fragrant 50-minute bake, this easy recipe brings the essence of pumpkin spice straight to your kitchen. Whether you're hosting a brunch or simply craving something sweet, this Pumpkin Tea Cake will hit all the right notes. Make it the centerpiece of your autumn baking repertoire!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 units large eggs
- 2 teaspoons pure vanilla extract
- 1 cups pumpkin puree
- 0.5 cups whole milk
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
Fold in the pumpkin puree and mix just until combined. The batter may look slightly curdled at this stage—that’s okay.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix just until combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the Pumpkin Tea Cake with your favorite tea or coffee. Enjoy!
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 514.7 g | 187% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 311.5 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
