Pumpkin Teacake

10 Oct

The third, and final, recipe from Tartine that I used for the October Salt Salon featuring Corrina Bain. I love pumpkin-flavored baked goods. This one tastes a lot like gingerbread in the best way possible. And it’s really easy to make. I topped this cake with raw pumpkin seeds (also known as pepitas). Unfortunately, I didn’t measure the quantity — enough to cover the batter in the pan.

Pumpkin Tea Cake
from Tartine by Elisabeth M. Prueitt and Chad Robertson
makes 6-8 servings (1 large loaf)


All-purpose flour 1 2/3 cups 8 ounces/225 grams
Baking powder 1 ½ teaspoons 7 ml
Baking soda ½ teaspoon 2 ml
Ground cinnamon 1 tablespoon + 2 teaspoons 25 ml
Nutmeg, freshly grated 2 teaspoons 10 ml
Ground cloves ¼ teaspoon 1 ml
Pumpkin purée 1 cup + 2 tablespoons 9 ounces/255 grams
Vegetable oil such as safflower or sunflower 1 cup 8 ounces/250 ml
Sugar 1 1/3 cups 9.5 ounces/270 grams
Salt ¾ teaspoon 4 ml
Large eggs 3
Sugar for topping 2 tablespoon 30 ml


Preheat the oven to 325ºF. Lightly butter the bottom and sides of a 9-by-5-inch loaf pan.

Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl and set aside.

In another mixing bowl, beat together the pumpkin purée, oil, sugar, and salt until well mixed. Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg. Scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and beat just until combined. Scrape down the sides of the bowl, then beat to make a smooth batter. The batter should have the consistency of a thick purée.

Transfer the batter to the prepared loaf pan and smooth the surface with an offset spatula. Sprinkle evenly with the sugar and pumpkin seeds (if using). Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely. Serve the cake at room temperature. It will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.

One Response to “Pumpkin Teacake”


  1. Salt Salon Featuring Corrina Bain, The Menu « Salt Salon - October 23, 2011

    […] Pumpkin Tea Cake […]

Comments are closed.

%d bloggers like this: