Ingredients

2 large eggs, at room temperature

1 cup (198g) granulated sugar

3/4 cup (149g) vegetable oil

1 tablespoon (17g) King Arthur Pure Vanilla Plus

2 teaspoons baking powder

3/4 teaspoon table salt

2 cups (240g) King Arthur Unbleached Cake Flour

1/2 cup (113g) pumpkin purée

2 teaspoons King Arthur Pumpkin Pie Spice*

1/2 cup (113g) sour cream

3 tablespoons (43g) hot water

3 tablespoons (37g) granulated sugar

1/8 teaspoon King Arthur Pure Vanilla Plus

1/2 cup (57g) sifted confectioners’ sugar

2 1/2 teaspoons (12g) water

1/4 teaspoon King Arthur Pure Vanilla Plus

Instructions

Step 1: Preheat the oven to 350°F and place a rack in the middle position. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or one with at least a 6-cup capacity. Set the pan on a baking sheet for added stability.

Step 2: In a large bowl or stand mixer fitted with the flat beater, beat the eggs and sugar until smooth. Gradually add the vegetable oil while continuing to beat. Stir in the vanilla, baking powder, and salt.

Step 3: Gently fold in the flour, scraping the bowl as needed, until a stiff batter forms and no dry flour remains.

Step 4: Transfer half of the batter (about 1 cup or 350g) to a medium bowl. Mix in the pumpkin purée and pumpkin pie spice until just combined. Set aside.

Step 5: Add the sour cream to the remaining batter and beat briefly, just until incorporated, less than 1 minute.

Step 6: Alternating between the two batters, dollop roughly 2-tablespoon portions into the prepared pan. Aim for a checkerboard pattern but don’t worry about precision.

Step 7: Using an offset spatula or wooden skewer, drag it through the batter once in a figure-8 motion to create swirls without overmixing.

Step 8: Bake for 45 to 55 minutes, or until a paring knife inserted in the center comes out clean or with a few moist crumbs.

Step 9: Let the cake cool in the pan for about 5 minutes, then turn it out onto a wire rack to cool completely. While cooling, prepare the soak or glaze.

Step 10: For the soak: whisk hot water and sugar until dissolved, add vanilla, and brush onto the cake. For the glaze: whisk confectioners’ sugar, water, and vanilla until smooth, then drizzle over the cooled cake allowing drips down the sides.

Tips & Variations

Use canned pumpkin purée or fresh roasted pumpkin for best flavor.

Try adding chopped nuts or chocolate chips to the vanilla batter for extra texture.

The swirl looks more dramatic if you use a skewer to gently create multiple figure-8 motions—but one is enough to avoid overmixing.

If you prefer a more spiced cake, increase the pumpkin pie spice to 2 1/2 teaspoons.

FAQs

Can I use canned pumpkin purée instead of fresh?

Yes, canned pumpkin purée works perfectly and offers consistent moisture and flavor. Just be sure it’s pure pumpkin and not pumpkin pie filling.

What is the best way to get a distinct pumpkin and vanilla swirl?

Dollop the batters alternately and gently drag a skewer or spatula through once in a figure-8 motion. Avoid overmixing so the two batters stay visually separate while still forming swirls.