The ultimate fall cake: spiced pumpkin loaf with a maple glaze that brings cozy autumn vibes to every bite.
This spiced pumpkin loaf cake is a fall classic reborn. Moist, tender, and bursting with cinnamon, nutmeg, and cloves, it's elevated by a glossy maple glaze that drizzles perfectly. Perfect for holidays, coffee breaks, or cozy breakfasts.
This single-bowl recipe takes just 20 minutes of prep and bakes into a warm, aromatic loaf. The maple glaze adds a sweet finish that complements the spices without overpowering them.
Whether you're baking for a fall gathering, a cozy afternoon, or a special breakfast, this cake is guaranteed to impress. The maple glaze is easy to make and adds a professional touch.
With its moist texture and comforting spices, this cake is a must-bake for autumn. The maple glaze brings everything together for a dessert that feels indulgent yet simple to make.
Save this recipe for your next fall baking day—it's a crowd-pleaser that will become a seasonal favorite!
Why This Recipe Works
Moist Texture
The combination of pumpkin puree, oil, and buttermilk creates a cake that stays tender for days without drying out.
Easy One-Bowl Mix
No need for multiple bowls or complicated steps—just mix, pour, and bake in a single bowl for streamlined prep.
Autumnal Flavor
Cinnamon, nutmeg, and cloves create a warm spice profile that defines fall baking, while the maple glaze adds a touch of sweetness.
Make-Ahead Friendly
Bake the cake in advance and store it at room temperature until you're ready to add the maple glaze.
Spiced Pumpkin Loaf Cake Recipe
A moist autumnal treat with a maple glaze.
Ingredients
- - 1 ½ cups (375g) pumpkin puree
- - 1 cup (200g) granulated sugar
- - ½ cup (120ml) vegetable oil
- - 2 large eggs, room temperature
- - 1 cup (240ml) buttermilk
- - 1 tsp vanilla extract
- - 2 cups (250g) all-purpose flour
- - 1 tsp baking soda
- - ½ tsp baking powder
- - 1 tsp ground cinnamon
- - ½ tsp ground nutmeg
- - ¼ tsp ground cloves
- - ½ tsp salt
- - Maple glaze (see recipe below)
Instructions
Prep: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or butter and line with parchment paper for easy release.
💡 Use a non-stick pan for best results.
Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, sugar, oil, eggs, buttermilk, and vanilla extract until smooth.
💡 Room-temperature eggs blend more easily into the batter.
Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.
💡 Sift the dry ingredients to remove lumps and ensure even distribution of spices.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the texture tender.
💡 Mix until no streaks of dry ingredients remain.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
💡 Let the cake cool completely before adding the glaze.
Glaze: In a small bowl, whisk ½ cup powdered sugar, 2-3 tbsp maple syrup, and 1-2 tsp milk until smooth. Drizzle over the cooled cake and let set before serving.
💡 Adjust sweetness by adding more syrup or powdered sugar as needed.
Nutrition (per serving):
Ingredient Notes & Substitutions
Pumpkin Puree
Use canned pumpkin puree for convenience, or make your own by roasting and blending fresh pumpkin. Avoid using pumpkin pie filling, which contains added sugar and spices.
Substitutions: Sweet potato puree or butternut squash puree can be used in place of pumpkin.
Buttermilk
Buttermilk adds moisture and a slight tang that complements the spices. If unavailable, substitute with 1 cup milk plus 1 tsp lemon juice or vinegar.
Substitutions: Whole milk or yogurt can work, but the texture may be slightly drier.
Maple Syrup
Use pure maple syrup for the best flavor. Avoid pancake syrup, which lacks the depth of real maple.
Substitutions: Honey or brown rice syrup can be used, but the flavor profile will change slightly.
Spices
The combination of cinnamon, nutmeg, and cloves creates the classic pumpkin spice flavor. Adjust quantities to taste.
Substitutions: Pumpkin pie spice can be used as a shortcut (use 2 tsp total).
Pro Tips for Perfect Spiced Pumpkin Loaf Cake
Spice Balance
Taste the batter before baking to ensure the spices are balanced. Adjust cinnamon or nutmeg as needed for your preference.
Mixing Technique
Mix the batter just until the dry ingredients are fully incorporated. Overmixing can lead to a dense, tough cake.
Cooling Time
Let the cake cool completely (at least 1 hour) before adding the glaze. A warm cake will melt the glaze and cause it to slide off.
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Variations & Customizations
Add Nuts
Fold ½ cup chopped walnuts or pecans into the batter for added texture and flavor.
Swap the Glaze
Try a cream cheese glaze (mix cream cheese, powdered sugar, and vanilla) for a tangy twist.
Mini Loaves
Divide the batter into 4 mini loaf pans and bake for 25-30 minutes. Perfect for individual servings.
Gluten-Free Option
Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Steaming cup of spiced chai or black coffee
- Warm apple cider with cinnamon sticks
- Vanilla ice cream for a cozy dessert
🍷 Drink Pairings:
Pair with a bold red wine like Zinfandel or a spiced cider for a fall-inspired meal.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Bake the cake up to 3 days in advance. Store it in an airtight container at room temperature until ready to glaze and serve.
Refrigerator Storage
Glazed cake can be stored in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezer Storage
Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating Instructions
Reheat slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.
Troubleshooting & Common Questions
Q: Why did my cake come out dry?
A: Overbaking or using too much flour can dry out the cake. Check the cake at 50 minutes and avoid overmixing the batter.
Q: Can I use a different pan size?
A: This recipe is designed for a 9x5-inch loaf pan. Using a different size may affect baking time and texture.
Q: How do I prevent the glaze from sliding off?
A: Ensure the cake is completely cool before adding the glaze. A warm cake will cause the glaze to melt and slide.
Q: Can I make this gluten-free?
A: Yes, use a gluten-free flour blend and ensure all other ingredients are gluten-free. The texture may vary slightly.
Final Thoughts
This spiced pumpkin loaf cake is more than just a dessert—it's a celebration of fall in every bite. The combination of warm spices, moist texture, and sweet maple glaze creates a cake that's perfect for any occasion. Whether you're baking for a cozy breakfast, a weekend treat, or a holiday gathering, this recipe is sure to become a favorite.
With its simple one-bowl preparation and make-ahead flexibility, this cake is ideal for both novice and experienced bakers. The maple glaze adds a professional touch that elevates the recipe without requiring advanced skills. Save this recipe for your next fall baking day and enjoy the comforting flavors of autumn in every slice.
