Eggless Pumpkin Cake

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 What do you need

1 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons pumpkin pie spice mix

1/2 teaspoon salt

1 cup granulated sugar or caster sugar 

1 cup  pure pumpkin puree

1/3 cup flavorless oil 

1/2 cup buttermilk 

1 teaspoon pure vanilla extract

3 tbs pumpkin seeds


What you need to do
  • Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5 inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper.
  • In a medium mixing bowl, sift all the dry ingredients twice, from a height. Add salt, whisk until well combined. Set aside. Add all the other wet ingredients in a medium-sized bowl, whisk until you have a homogeneous mixture.
  • Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
  • Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Sprinkle pumpkin seeds on top. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
  • Transfer the bread to a cooling rack, let it cool in the pan for 15 minutes. Then, remove the bread from the pan, place it on the cooling rack, and allow it to cool completely before slicing. 

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