Pumpkin Tea Cake

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READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
  • Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
  • This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
  • Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
  • In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
  • Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
  • Scrape down the sides of the bowl with a rubber spatula.
  • On low speed, add in the flour mixture and beat just until combined.
  • Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
  • The batter should have the consistency of a thick puree.
  • Transfer batter into loaf pan; smooth the surface with an offset spatula.
  • Sprinkle evenly with sugar.
  • Bake about 1 hour, or until a cake tester or pick comes out clean.
  • Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
  • Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.
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