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Pumpkin Cranberry Loaf Cake

Prep Time: 30 mins
Cook Time: 1 hour(s)
Total Time: 1 hrs 30 mins
Serves: Makes one 9 x 5-inch loaf cake
Pumpkin Cranberry Loaf Cake

This autumnal-inspired recipe comes from Sally Darling, Market Hall Bakery's former director. After baking (and eating!) many variations, Sally perfected a cake that has just the right balance of pumpkin and spice. Her favorite way to enjoy this seasonal treat? "A slice is absolutely delicious served with a little butter or cream cheese."

Recipe courtesy of Market Hall Bakery, food styling and photography by Asha Loupy. This recipe was originally published on October 25, 2018.



Preheat oven to 325°. Grease a 9- x 5-inch loaf pan. Sift all-purpose flour, cinnamon, ginger, cloves, baking soda, baking powder, and salt together into a bowl. Set aside.

Place white and brown sugars, pumpkin purée, and honey into a large bowl. Beat together with a hand whisk until completely combined and smooth. Add the sour cream and vanilla and whisk again to completely combine.

Add eggs one at a time, whisking well after each addition. Add oil to bowl and whisk until incorporated into mixture. Stir the flour mixture into the wet ingredients, mixing until well blended and all lumps are gone. Fold the cranberries into the batter with a spatula.

Spoon the batter into the greased loaf pan. Smooth the top and then sprinkle with pumpkin seeds.

Bake for 45-60 minutes (baking time can vary from one oven to another). Cake is done when a toothpick inserted in center comes out clean.

Place loaf pan on a rack to cool, then loosen around the edges with a knife and remove from pan. Cut into 3/4-inch slices and serve at room temperature. Cake will keep for several days when covered and stored on the counter.