The aromas of the holiday season make my heart sing. This cake baking in the oven will fill your home with pumpkin spice goodness. It is so moist and flavorful. The perfect accompaniment to a steaming hot cup of tea. Call some friends over, fire up the kettle and have a great time! Make 2 and thank me later.
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- The dry ingredients:
- • 2 cups (290 g) all-purpose flour
- • 1 and ½ teaspoon baking powder
- • 1 teaspoon baking soda
- • 2 teaspoons ground cinnamon
- • ¼ teaspoon ground ginger
- • ¼ teaspoon ground cloves
- • ¼ teaspoon salt
- • Optional: 1 cup dried cranberries
- The wet ingredients:
- • ¾ cup light olive oil
- • 2 eggs
- • 1 (15 ounces) can pumpkin puree
- • 1 cup granulated sugar
- • ¼ cup brown sugar
- • Zest of a small orange
- The icing:
- • 2 cups confectioner’s sugar
- • ¼ cup (or more) orange juice
- • Finely chopped pistachios
Preheat the oven to 350 °F, 180 °C.
Sift the dry ingredients (except for the cranberries) together and set aside. Place the cranberries in a separate bowl with a tablespoon of flour and mix together.
In the bowl of a stand mixer fitted with the paddle attachment (you can also whisk by hand in a big bowl) beat the eggs, oil, and sugar until combined.
Add the pumpkin puree with the orange zest and beat until combined.
Slowly add the dry ingredients in 2-3 batches and beat on low speed until just incorporated. Do not over mix.
Fold in the cranberries. The flour will keep them suspended in the cake and not on the bottom.
Pour the batter into a greased and parchment paper-lined loaf pan.
Bake in the center rack of the oven for about 55-80 minutes or until a toothpick that is inserted in the center comes out clean.
Remove from the oven and allow the cake to rest in the pan for 15 minutes.
Remove the cake from the pan and transfer onto a cooling rack to cool completely.
Make the icing while the cake cools by combining the sugar with the orange juice and whisking until smooth. Add more juice if a thinner icing is desired.
Pour on top of the completely cool cake and sprinkle the top with the chopped pistachios.
This cake freezes well so, make an extra batch or 2! Store it in the freezer tightly wrapped with parchment and plastic to keep fresh for up to 3 weeks.
You may also add pistachios or walnuts to the batter of the cake. Make sure to coat them in a teaspoon of flour so that they do not sink to the bottom. Fold them into the batter with the cranberries.