Pumpkin Loaf Cake with Walnut Glaze

It seems everywhere I go this time of year I see truckloads of pumpkins, piles of them at the grocery stores, waiting to be carved, decorated, perched on a front porch. And then I buy a can of puree. No fun, I know, maybe I should buy a couple pumpkins just because? I think I just might. But for now I made this Pumpkin Loaf Cake which turned out delicious. I improvised on the glaze with some spices and nuts, so feel free to adjust to your taste. This recipe makes 2 loaf cakes, and with one pan on hand I put half of the batter in muffin tins, which came out to about 6 muffins. I took them out slightly earlier than the loaf cake, around the 45 minute mark and they came out fine. 

The photo shoot was a bit of a struggle, brown food is always a challenge, I kept everything neutral as possible with the hopes it wouldn’t look flat. And I’m still finding myself all over the place as far as location for food photos, my prime spot, which is where I shot here, is more often than not occupied by our adorable Maine Coon Willow. Curious cats and carefully arranged food set ups do not mix. I will outsmart that cat yet! ha ha. We will see. Enjoy.

Pumpkin Loaf Cake with Walnut Glaze

(Adapted from Martha Stewart)

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin spice*
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 can (15 ounces) pumpkin puree (1 3/4 cups)
  • 3 large eggs

Walnut Spice Glaze

  • 1 1/2 cup powdered sugar
  • 3 tablespoons water
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground cardamom
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 1/2 cup toasted walnuts, chopped

Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.

Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. 

To make the glaze, whisk together the sugar and water, add vanilla and spices, stir in the walnuts, then drizzle over loaf cake.

* The original recipe called for ground ginger, after reviewing the comments some thought it was too much ginger, or that fresh ginger tasted better, I used pumpkin spice and really liked the way it came out

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