Saturday, October 20, 2012

Cake Slice Bakers - October 2012: Pumpkin Walnut Cake

This is the best pumpkin bread you will ever taste. I’m being completely serious here. I know many people are skeptical when it comes to “the best” anything because who am I to tell you what is the best? I am no one, and I am telling you this really is the best pumpkin bread you will ever taste. I should end the post right here; right now, and just give you the recipe. In fact, I’ve contemplated doing so for a few seconds, but I’ve decided against it.

If you haven’t noticed already, it is the 20th of October, which means it’s Cake Slice Bakers time! This marvelously tender cake is the last cake I am baking for the group. Like last year, each group member was allowed to pick any cake they wanted to bake and present. I did not have the luxury of choosing this cake only because the book is in Colorado and I am in South Carolina. Knowing I wouldn’t have the book with me, I asked my mom to go through the book and pick a cake that looked like something I would enjoy baking and eating (she has very different cake taste than I do). Last weekend my mom finally came through and gave me the recipe for the best pumpkin bread in the whole world. (Thank you mama!)

Yes, I know I’m still hyping up this cake, but I don’t care. I really don’t think I have tasted pumpkin bread any better than this, something I thought was impossible. Impossible because there is a pumpkin farm just a few miles away from my home in Colorado. This has the best pumpkin pickings, pumpkin pancake mix, pumpkin squares, and of coarse, the bestest pumpkin bread ever! I’m actually quite depressed that I can’t have that bread this year. But now that I have this recipe, I don’t think I’ll be to dissapointed.

I’m still not sure what to call this. I want to call it pumpkin bread, but the title in the book says Pumpkin Walnut Cake. Whatever, I don’t care, all I know is I can’t stop thinking about this cake.

If you are following me on Instagram (rblooney) you noticed I posted a picture of a cute little mini loaf pan, yeah I baked this cake in that cute little pan. I halved the recipe below and got four mini loaves out of it. I gave one loaf to a family friend after having dinner with her, who later that night e-mailed me asking for the recipe because it was the best pumpkin cake she has ever tasted (see I’m not the only one). That left three loaves for my roommates and me. When I came home from dinner, my roommates sheepishly asked if they could have some. I of coarse said yes, and the first words out of my mouth were “Oh my freaking god this is the best pumpkin bread I’ve ever tasted”. My roommates hurriedly agreed.

This ends the year of The Cake Book. Click here to see what the rest decided to bake. Stay tuned next month for the new book we will be baking from. And if you’re contemplating getting this book, I highly recommend it. It has been the best cake book I have ever baked from.

By the way, I’m so sorry this post is so frantic; I’m just really excited about this cake.

Pumpkin Walnut Cake
From The Cake Book by Tish Boyle
Makes one 9-inch square cake (you can also make it into a loaf)

1 ¾ cups (200g) cake flour
1 tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. ground ginger
¾ tsp. ground nutmeg
½ tsp. salt
2 large eggs, room temperature
¾ cup (142g) sugar
¾ cup (142g) brown sugar
½ cup canola oil
1 cup pumpkin puree
1/3 cup milk
1 tsp. pure vanilla extract
¾ cup chopped walnuts (I omitted this)

Preheat the oven to 350F. Grease a 9-inch square pan with cooking spray; set aside.

Sift together the flour, baking soda, cinnamon, ginger, nutmeg, and salt into a medium bowl. Whisk to combine and set aside.

In a large bowl, beat the eggs and the sugars together until creamy and pale. Add the oil, pumpkin puree, milk, and vanilla. Beat until smooth. Slowly add the flour mixture to the wet ingredients. Mix until all the flour has been completely incorporated. If using walnuts, stir them in now. Pour the batter into the prepared pan.

Bake on the center rack for 25-30 minutes. My mini loaves baked in about 20 minutes, so I would check around the 18-20 minute mark, just to be safe. When a toothpick is inserted in the middle, it should come out clean.

Cut into squares and serve. This cake is so good it doesn’t need anything on top, but if you are one of those people who need a garnishing I recommend a cinnamon glaze (1 cup powdered sugar, ¾ tsp. ground cinnamon, 1-2 tbsp. milk) or some caramel sauce (can be homemade or store bought). 


  1. Hi Becca!

    Love you that you L.O.V.E. this bread/cake! And I love that 'fall' mini pan of yours! Its compliments the month of October!

  2. Indeed, simplicity rules, especially when the food is good! That is one marvelous recipe and way of preparing

  3. Yes!!! Great choice! :) I baked this cake too! I love the molds you used! :)

  4. Glad to hear this one was such a hit, and I love your cake pan, gorgeous!!

  5. The mini pan is a-dor-a-ble, and the cake sounds so good!

  6. Mmmmm! I would have loved to have had one with a large cup of iced milk!

  7. Looks delicious! I wanted to try this cake too, but couldnt find a pumpkin. Will deff try it now if you say it is the best!

  8. I LOVE your little molds! What a perfect fall cake--I need to give this one a try.

  9. Because I could KISS you!!! I've been looking everywhere for a pumpkin bread/cake recipe that I knew someone had tried. Where are you in SC? My boy King Triton is in Charleston. Maybe I'll send him over to kiss you for me :). He's cute I promise :).

  10. Oh I love your little pan! I do follow you on Instagram (mannadonn) and I remember seeing it. So cute!!

    I made this cake too and I agree it is fantastic! Such great flavor! Great job on this month's cake!

  11. I've seen several rave reviews over this one, may have to bake it for Thanksgiving. Love the pan that you used!


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