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Spiced Pumpkin Cake


This is an easy loaf cake recipe with pumpkin and spices. Use the butter frosting or your own favorite cream cheese frosting.

Cook Time: 1 hour

Total Time: 1 hour

Yield: Makes 1 Loaf


  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 3/4 cup chopped pecans
  • 2 1/2 cups cake flour, sifted
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup pumpkin purée, canned or homemade*


Butter and flour a 9x5x3-inch loaf pan; set aside. In a mixing bowl, cream butter and sugar; add eggs and continue beating until light and fluffy. Stir in chopped pecans. Sift together the flour, nutmeg, cloves, cinnamon, baking soda, and salt. Add about 1/3 of the sifted ingredients to the creamed mixture; mix well. Stir in milk. Add remaining sifted ingredients alternately with the pumpkin purée. Pour batter into pan; bake pumpkin cake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes, then turn out onto cake rack. When cool, frost with Butter Frosting, below, or frost with Cream Cheese Frosting.

Butter Frosting

  • 1/4 cup butter
  • 2 cups sifted confectioners' sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla
In a mixing bowl, cream butter; blend in half of the confectioners' sugar. Mix in milk and vanilla, then add remaining sugar and beat until smooth. Enough to frost a loaf cake.

* To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.

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