Pumpkin Loaf Cake with Cherry Sauce

This Cherry Pumpkin Loaf Cake is soft, moist, and full of warm pumpkin spice, juicy cherries, and little pockets of chocolate.

It’s a simple pumpkin loaf cake recipe that feels a bit more special than a basic pumpkin bread, and it’s lovely served on its own or with a little extra cherry sauce spooned over the top.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1 can cherry pie filling
• 1/2 cup (120 g) pumpkin purée
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 tsp vanilla extract
• 1/2 cup (85 g) chocolate chips

Prep and Cook Time

• Servings: 8–10
• Prep: 15 min
• Bake: 50–60 min
• Cool: 15 min

How to Make Pumpkin Loaf Cake

Preheat the oven to 350°F (175°C).

Grease and line a 9 x 5-inch loaf pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

Set aside.

In a large mixing bowl, beat the eggs and brown sugar until well combined.

Add the pumpkin purée, vegetable oil, and vanilla extract.

Mix until smooth.

Spoon a few cherries from the cherry pie filling into the wet mixture.

Gently stir them in.

Keep the remaining cherry pie filling for the topping.

Add the dry ingredients to the wet mixture and gently fold with a spatula until no dry flour remains.

Do not overmix.

Fold in the chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the loaf is browning too quickly, loosely cover the top with foil.

Leave the loaf in the pan for 10–15 minutes, then transfer it to a wire rack to cool.

Let it sit for about 5 minutes before slicing.

Serve the extra cherry filling alongside individual slices.

More Delicious Fall Dessert Recipes

• For another cozy fall treat, try these Apple Cinnamon Muffins, filled with warm cinnamon flavor and tender apple pieces.
• Apple Crisp is a simple fall dessert with soft baked apples and a golden, crumbly topping.
• Make these Mini Apple Pies when you want individual fall desserts that are easy to serve at parties or family gatherings.
• A homemade Apple Tart is another lovely way to use apples during fall, with a flaky crust and plenty of sweet fruit.
• For something simple and homemade, Instant Pot Applesauce is an easy way to use fresh apples with very little prep.
• And for a classic cake option, Carrot Cake is moist, warmly spiced, and a great dessert for any time of year.

What Can I Use Instead of Cherries?

You could swap the cherries for several fruits that work well with pumpkin and warm spices:

• Apples: small diced pieces work especially well.
• Pears: use firm pears so they don’t turn mushy.
• Cranberries: fresh or dried; fresh will be more tart.
• Blueberries: easy to fold into the batter and they hold their shape well. Raspberries: use gently because they break down easily.
• Blackberries: a good option if you want a slightly tart fruit.
• Peaches: use well-drained canned peaches or firm fresh peaches.
• Apricots: chopped fresh or canned apricots would pair nicely with the pumpkin.