Recipe: Lazy Pumpkin Spiced Loaf Cake

pumpkin spiced loaf cake

It’s officially the start of October! Not only does that mean that I can start wearing extra spooky accessories on the regular (I MAY have treated myself to some ridiculous fabulous golden skeleton earrings already, ghoulfriends!), but it also means pumpkin spiced everything is in abundance – and I am totally OK with that.

Yes, that sweet n’ spicy cliche might be done to death by 2017, but it’s a cliche that I’m more than happy to indulge in!  To me (and about a million others I am sure!), pumpkin spiced scents and flavours signify the start of Autumn. And besides, it tastes amazing!

October also means that some pretty nasty weather is likely to kick in and there are going to be some days when you just can’t bear to put on real clothes and go outside. But your local coffee shop does a mean pumpkin spiced loaf cake – wah! What’s a gal to do?

pumpkin spiced loaf cake

Well, over the weekend I found myself in a similar position! My big plans to go out for the day had been totally thwarted by the weather, so I decided to stay home and bake something pumpkin-y and spicy #becauseoctober. A few of you have been sliding into my DM’s asking for the recipe (if you can really call it that!), so I thought I’d share it today!

If you’ve seen any of my other recipes, you’ll know by now that I am extremely lazy in the kitchen and this post is no exception! Here’s my quick and easy take on a pumpkin spiced loaf cake…

pumpkin spiced loaf cake

You will need:

  • 1 can of pumpkin filling (I used a brand called Baking Buddy, from Tesco)
  • 3 medium eggs
  • 1 box of cake mix (I used Devil’s Food by Betty Crocker)
  • 8 tablespoons of oil (I used coconut oil)
  • 230ml water
  • White chocolate chunks
  • DIY spice mix (below – ground nutmeg, cinnamon, ginger and allspice)
  • Frosting (I used the pre-made kind, also Betty Crocker!)

Preheat the oven to 180 (or whatever your cake mix dictates!). While that’s heating up, combine the eggs, oil, water and cake mix in a big bowl. Add the pumpkin filling and chocolate chunks and mix well. Sidenote: I couldn’t see the chocolate chunks after I baked the loaf, so it’s up to you if you want to bother with them! 

Spice up your life! Make your own spice mix using 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, half a teaspoon of ground ginger and half a teaspoon of ground allspice (the kind with clove listed in the ingredients). Mix together then add into your batter.

Pour your mixture into a loaf tin and bake in the oven for about half an hour. Enjoy the smell of warm pumpkin spiced sponge as it fills your home. Mmmm.

pumpkin spiced loaf cake

Once your cake is baked, let it cool. I personally think the loaf is nice on its own, BUT this time around I added a cinnamon frosted topping. This sounds fancy, but it was actually a tub of vanilla frosting mixed with a teaspoon of cinnamon – bada bing, bada boom!

You’re good to go – slice your loaf cake and cosy up with your favourite hot drink.

And that’s how I made this PSL: Pumpkin Spiced Loaf cake! I hope you give this seasonal treat a try – I have a feeling that this batch won’t be around for very long and I’ll be making it again soon…

Leave a Reply