If my picky eaters fell in love with this fall cake, it’s a great success for the baker โmeโ. This cake is moist with fall flavors. It can be served as it is or with your favorite fruits.
I have used homemade pure pumpkin puree but you can use a canned pure one.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Ingredients
- 1 cup granulated sugar
- 1 cup ground raw pistachios (shelled) plus extra for garnish
- 1 cup milk (whole or skim)
- 1 cup pure pumpkin puree
- 1/3 cup vegetable or canola oil
- 2 cups flour
- ยฝ tsp baking powder
- ยฝ tsp baking soda
- ยฝ tsp pumpkin pie spice
- ยฝ tsp vanilla extract
- 3 eggs
- 2 tbsp pumpkin syrup
Instructions
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Preheat oven to 350 ยฐF.
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In a bowl, whisk the eggs and sugar until light and fluffy.
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Add in pumpkin puree, vanilla and pumpkin pie spice, whisk to combine.
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Drizzle oil little by little into the batter while continuously whisking.
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Add in milk and pistachios. Mix well.
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Sift in together flour, baking powder and baking soda.
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Mix to combine but don't over mix it. The batter should be thick.
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Pour the batter in a nonstick 9 inch x 5 inch loaf pan.
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Bake for 1 hour or until fully cooked through.
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Using kitchen brush, brush cake with syrup on top, and sprinkle with ground pistachios.
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Let cool for a bit and serve.
Note:
For pumpkin spice syrup, check out my homemade recipe here: https://www.myexcellentdegustations.com/pumpkin-spice-syrup/
The syrup does not have to be Pumpkin spice, you can use any syrup you like.
