The Pumpkin and Almond Loaf Cake is one of those pantry cakes that surprise you at first bite! It’s butter-free, super soft, and melts in your mouth!
A while back, I shared the pumpkin and amaretto ring cake recipe with you. It is a really special pumpkin-based cake that truly left me speechless!
I liked it so much that I quickly made this delicious pumpkin and almond loaf cake as well. It is very fragrant, a moist dessert, and really delicious, perfect for breakfast or a snack.
I must confess that, due to forgetfulness, both of these recipes stayed for a long time in the famous (for us bloggers) “drafts” folder! I can finally share this delightful pumpkin loaf cake.
Unlike the pumpkin ring cake enriched with amaretti, this time I used almonds. The result is a fragrant cake, with a unique taste and incredible softness.
The beauty of this pumpkin and almond loaf cake is that the pumpkin is used raw, which makes the execution very simple and quick.
This pumpkin and almond dessert is so soft that it keeps perfectly for days at room temperature. Just make sure to cover it, otherwise, it dries out. A great solution to prevent waste is to slice it and freeze it. At the end of the recipe, you will find all the tips!
Other delicious recipes you might be interested in!
- Cost: Medium
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 3 eggs (medium-sized whole)
- 5.6 oz sugar (white or brown)
- 1.6 cups all-purpose flour
- 2.8 oz almonds (with or without skin)
- cup vegetable oil
- 9 oz pumpkin (cleaned weight)
- Half vial almond flavoring
- 1 packet baking powder
- to taste powdered sugar (only if desired, for final decoration)
Tools
- Bowl
- Mixer
- Spatula
- Sieve
- Loaf Pan
Steps
If you want to prepare this dessert in no time, you can use the pre-cleaned pumpkin you find in the supermarket fridge section.
Otherwise, the first thing to do is to remove the skin and strings, then cut the pumpkin into chunks.
Rinse under water to remove any impurities and dry well with kitchen paper.
Then, place the pumpkin in a jug blender or food processor and blend for a few seconds until it becomes a cream.
If you have a immersion blender, you can use it as well, but use a tall container to avoid splashing!
Add the vegetable oil and blend again. Your pumpkin cream is ready!
On a cutting board, chop the almonds, not too finely. You can use both skinned and unskinned ones.
Break the medium-sized whole eggs into a bowl. Add sugar and beat for about 5-10 minutes with an electric mixer.
Once you get a nice light and fluffy mixture, incorporate the flour and baking powder with a sieve.
Work again with the beaters to combine the dry ingredients and finally add the pumpkin cream and chopped almonds.
Mix with a spatula and then pour everything into a loaf pan (11 inches) greased and floured or lined with parchment paper.
If you don’t have a loaf pan, you can use a ring or cake pan of 9.5 inches.
Bake in a preheated oven, fan mode at 338°F for about 35 minutes. Or static mode for about 45 minutes.
After the time has passed, do the toothpick test first, and if dry, remove the pumpkin loaf cake from the oven and let it cool.
Then remove it from the pan and let it completely dry on a cooling rack.
Before enjoying it, you can dust the pumpkin and almond loaf cake with powdered sugar.
I hope you enjoyed this recipe! Credit to my colleague Leyla, from the Dulcisinforno blog, whom I relied on ❤️
Enjoy your pumpkin loaf cake, everyone! I’ll see you with another simple and delicious recipe soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
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FAQ (Frequently Asked Questions)
Can I use brown sugar instead of classic sugar?
Yes, if you prefer, you can also use brown sugar. When using brown sugar, the final color of the cake may change, resulting in a slightly darker hue.
How do I store the almond and pumpkin loaf cake?
Just cover it with a cake dome or place it in food bags to prevent it from drying out and keep it moist and soft.
Can I freeze the loaf cake? For how long?
Yes, of course, you can store the dessert in the freezer to avoid unnecessary waste. In this case, I always recommend slicing the dessert beforehand and placing it in bags specifically for freezing food. To prevent the slices from sticking together, separate them with pieces of parchment paper. You can store the dessert in the freezer for about 3 months, but I assure you it will be finished in just a few days!
Can I use almond flour instead of chopped almonds?
If it’s already in your pantry, yes, but if you have to choose to buy flour instead of almonds, I recommend using almonds for a reason. The flour is very fine, and when you taste the loaf cake, you don’t get the bits of chopped almonds, which, in my opinion, make the dessert much more delicious. However, if you prefer the texture of almond flour, it is fine too.
I can’t eat/don’t like almonds? What can I do?
No problem! Instead of almonds, you can use walnuts or hazelnuts, also chopped not too finely.
