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When fall rolls around, pumpkin everything starts popping up. I’m always on the lookout for a good, moist pumpkin cake recipe that isn’t overly sweet but still flavorful. This pumpkin cake recipe hits all the right notes with the warmth of cinnamon and cardamom, plus a little crunch from the walnuts.
Similar to my yogurt loaf, olive oil cake and French apple cake, this recipe It’s a lighter version than many others out there, thanks to yogurt and olive oil. Whether you’re serving it for dessert or enjoying it with tea, it’s a fall treat that everyone loves. Enjoy with my famous Persian tea for a delicious afternoon treat.
Table of Contents
About This Recipe
This pumpkin loaf stands out for its incredibly moist texture, thanks to the use of yogurt and olive oil. The yogurt helps the loaf stay soft and tender, while the olive oil ensures the crumb stays moist even after a few days.
The combination of cinnamon and cardamom gives this loaf a cozy warmth that’s perfect for fall, and the walnuts add a delightful crunch in every bite. It’s a lighter alternative to typical pumpkin bread recipes but still feels indulgent enough for dessert.
Why you’ll love this recipe
- A Lighter Option: Olive oil and yogurt not only make the cake more moist but also add a healthy twist compared to traditional butter-based cakes.
- Easy To Make: Everything is mixed in one bowl and baked in a 9-inch cake pan, simple and practical.
- Perfect for Fall: The combination of pumpkin puree, walnuts, and warm spices like cinnamon and cardamom makes this cake the ultimate fall treat. It pairs perfectly with a cup of tea or coffee!
Ingredients
- Eggs: Eggs provide structure and richness to the loaf.
- Sugar: Regular white sugar works to sweeten the loaf without overpowering the other flavors.
- Yogurt: This keeps the loaf extra moist while adding a slight tang.
- Olive oil: Olive oil adds moisture and a rich, subtle flavor to the loaf.
- Pumpkin puree: Pumpkin puree brings in that classic fall flavor and gives the loaf its beautiful color. Make sure you’re using pure pumpkin, not pumpkin pie filling.
- All-purpose flour: The base of our pumpkin loaf, it creates a soft yet sturdy structure.
- Baking powder: Helps the loaf rise properly in the oven.
- Salt: Enhances all the flavors in the loaf.
- Cinnamon: Warm, earthy cinnamon is a must in any fall pumpkin recipe.
- Cardamom: Cardamom adds a unique spice note that pairs perfectly with pumpkin.
- Chopped walnuts: For a satisfying crunch and a bit of nuttiness.
How To Make Pumpkin Cake
Step1: Preheat the Oven and Prepare the Pan
Before we start preparing the batter, make sure your oven is preheated to 350°F (175°C). Also, line a 9-inch loaf pan with parchment paper. This will ensure easy removal of the loaf once it’s baked and cooled.
Then in a large mixing bowl, whisk together the eggs and sugar until the mixture is smooth and slightly pale. Next, add the yogurt, olive oil, and pumpkin puree to the egg mixture. Whisk until all the wet ingredients are fully combined.
Step 2: Add The Dry Ingredients
Add in the all-purpose flour, baking powder, salt, cinnamon, and cardamom followed by the walnuts. Slowly start mixing using a spatula, being careful not to overmix. Make sure there are no lumps of flour left, so everything is evenly distributed.
Step 3: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Place it in the preheated oven and bake for 45 minutes to 1 hour. Baking time can vary slightly depending on your oven, so start checking around the 45-minute mark. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Step 4: Cool the Cake
Once your pumpkin cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, lift the cake out using the parchment paper and transfer it to a wire rack to cool completely. Letting it cool ensures the cake sets properly, making it easier to slice.
Recipe Tips
Use Room Temperature Ingredients: Make sure your eggs, yogurt, and pumpkin puree are at room temperature before mixing. This helps the batter combine more easily and results in a smoother cake texture.
Drain Excess Liquid from Pumpkin Puree: If your canned pumpkin puree is watery, drain any excess liquid using a fine mesh strainer. This prevents the cake from becoming too moist and soggy.
Toast the Walnuts: Toast the chopped walnuts before folding them into the batter for an extra layer of crunch and nutty flavor.
Line the Pan Well: Be sure to line your cake pan with parchment paper, leaving an overhang for easy removal. This ensures your cake doesn’t stick and comes out perfectly.
Test for Doneness: Start checking the cake after 45 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done. Be cautious not to overbake it, as this can dry out the cake.
Cool Completely Before Serving: Let the cake cool fully in the pan before transferring it to a serving plate. This helps the flavors develop and makes slicing easier without crumbling.
Variations and Substitutes
Flavor Variations:
- Vanilla Extract: Add 1 teaspoon of vanilla extract to the wet ingredients for extra warmth and depth of flavor.
- Spice Mix: Instead of just cinnamon and cardamom, try adding a blend of your favorite fall spices like nutmeg, cloves, or ginger for a spicier cake.
Ingredient Substitutes:
- Alternative Oil: If you don’t have olive oil on hand, you can use avocado oil. It will maintain the cake’s moist texture.
- Chopped Pecans: Swap the walnuts for pecans for a slightly sweeter and softer nut option.
How To Store Pumpkin Cake
Room Temperature:
Store your pumpkin cake in an airtight container at room temperature for up to 3 days. If you’ve frosted it, you may want to refrigerate it to keep the frosting fresh.
Refrigerator:
The cake can be stored in the fridge for up to a week. Just be sure to wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
Freezer:
You can also freeze the pumpkin cake for up to 3 months. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. To enjoy, thaw at room temperature or warm in the microwave for 20-30 seconds.
More fall Treats to try
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Easy Moist Pumpkin Cake
Ingredients
- 2 eggs
- ¾ cup sugar
- 1 cup yogurt
- ½ cup olive oil
- 1 cup pumpkin puree
- 2¼ cup all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ cup walnuts, chopped
Instructions
- Preheat the oven to 350°F and line a 9-inch cake pan with parchment paper.
- in a large bowl whisk the eggs and sugar together. Then, add yogurt, olive oil, and pumpkin puree.
- Add in the flour, baking powder, salt, cinnamon, and cardamom followed by chopped walnuts.
- Mix using a whisk or spatula until just combined. Make sure not to overmix.
- Transfer the batter to the prepared pan.
- Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and it was delicious. It was the perfect combo of pie and cake. Following the directions, it seemed like a lot of oil, but it blended just fine. (I mixed by hand w a whisk in a bowl, not electric mixer. Also, I used a container of yogurt which was only 5.3 oz but I made up for it w a couple of tablespoons of heavy cream.) I recommend for someone who wants something pumpkin-y but not pie.