Loaf cakes are the ultimate easy bake for home cooks who want delicious results without a lot of fuss. These rectangular cakes work for breakfast, afternoon tea, or dessert.
Their compact shape makes them great for sharing or gifting. You can choose from classic flavors or try something new.
Below, you’ll find 15 loaf cake recipes that cover everything from bright citrus and tropical fruits to warm spices and rich chocolate. Each recipe uses seasonal ingredients and classic flavor pairings.
I’ve included both traditional favorites and creative twists, so you’ll have plenty of options for your next baking session.
Why You’ll Love These Loaf Cakes
Each loaf cake recipe is easy to follow and uses simple ingredients. Whether you’re new to baking or looking to try something different, you’ll find these recipes approachable and fun.
Tips for Perfect Loaf Cakes
- Always grease your loaf pan well or line it with parchment for easy removal.
- Don’t overmix your batter—stop when everything is just combined.
- Let cakes cool before slicing to keep them moist.
1) Lemon Poppy Seed Loaf Cake
This moist, flavorful cake packs bright citrus and a subtle crunch from poppy seeds. Fresh lemon juice and zest bring a perfect tart-sweet balance.
The cake has a tender crumb and works for breakfast, dessert, or tea. A simple glaze adds extra moisture and sweetness.
Ingredients:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon salt
For glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Instructions:
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Cream butter and sugar until fluffy.
- Beat in eggs, then add lemon juice and zest.
- In another bowl, combine flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture.
- Fold in poppy seeds and pour into the pan.
- Bake 50-60 minutes, until a toothpick comes out clean.
- Mix powdered sugar and lemon juice for the glaze.
- Drizzle glaze over the cooled cake.
Total calories: About 2,400 for the loaf (200 per slice if cut into 12)
2) Classic Banana Nut Loaf Cake
This recipe turns overripe bananas into a moist, flavorful loaf. Sweet bananas and crunchy nuts give it the perfect texture.
It’s great for breakfast, snacks, or lunchboxes. You probably have all the ingredients in your pantry already.
Ingredients:
- 1/2 cup shortening
- 1 1/3 cups brown sugar
- 2 eggs, well beaten
- 1/4 cup sour milk
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup mashed bananas
- 1/2 cup chopped nuts
- 1 teaspoon vanilla
Instructions:
- Preheat oven to 350°F and grease a loaf pan.
- Cream shortening and brown sugar until fluffy.
- Add eggs and mix well.
- In another bowl, combine flour and baking soda.
- Alternate adding dry ingredients and sour milk to the creamed mixture.
- Fold in bananas, nuts, and vanilla.
- Pour into the pan and bake for about 1 hour, until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then turn onto a wire rack.
Total Calories: About 2,400 for the loaf (200 per slice, 12 slices)
3) Chocolate Raspberry Swirl Loaf Cake
This chocolate raspberry loaf cake packs rich chocolate flavor with sweet-tart raspberry bursts. The crumb is moist and tender.
Fresh raspberries create beautiful swirls and a pop of color in each slice.
Ingredients:
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1⅓ cups granulated sugar
- ¾ cup unsalted butter, room temp
- 2 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup Greek yogurt
- ½ cup boiling water
- 1 cup fresh raspberries
- ½ teaspoon baking soda
Instructions:
- Preheat oven to 350°F. Butter and flour a 10×5-inch loaf pan.
- Sift flour, cocoa, and baking soda together.
- Cream butter and sugar until fluffy.
- Add eggs, then vanilla and yogurt.
- Alternate adding dry ingredients and boiling water to the butter mixture.
- Gently fold in raspberries.
- Pour into the pan and bake 55-65 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then move to a wire rack.
Total Calories: About 2,400 for the loaf (200 per slice)
4) Orange Almond Loaf Cake
This orange almond loaf blends fresh orange zest with nutty almonds for a bright, moist cake. Almond flour keeps the texture soft and rich.
A quick orange glaze on top gives it even more citrus flavor.
Ingredients:
- 1½ cups all-purpose flour
- ½ cup almond flour
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 3 large eggs
- ½ cup milk
- 2 tablespoons orange zest
- ¼ cup orange juice
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sliced almonds
Instructions:
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Mix dry ingredients in a bowl.
- Whisk melted butter, eggs, milk, orange zest, and juice in another bowl.
- Combine wet and dry ingredients until just mixed.
- Fold in half the almonds.
- Pour into the pan and top with remaining almonds.
- Bake 45-55 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack.
Total Calories: About 2,400 for the loaf (200 per slice, 12 slices)
5) Blueberry Yogurt Loaf Cake
This blueberry yogurt loaf is super moist thanks to Greek yogurt. Fresh blueberries and lemon zest make it perfect for breakfast or tea.
The recipe calls for simple pantry staples and comes together easily.
Ingredients:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 tablespoon flour (for coating berries)
Instructions:
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Whisk oil, egg, yogurt, vanilla, and lemon zest in another bowl.
- Combine wet and dry ingredients until just mixed.
- Toss blueberries with 1 tablespoon flour and gently fold into the batter.
- Pour into the pan and bake 50-65 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes before removing.
Total calories: About 2,200 for the loaf (180 per slice, 12 slices)
6) Zesty Lemon Ginger Loaf Cake
This lemon ginger loaf offers a bright citrus kick with a gentle ginger warmth. The crumb stays moist and tender.
The ginger adds subtle spice without overpowering the lemon.
Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon ground ginger
- ½ teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk flour, baking powder, salt, and ginger in a bowl.
- Cream butter and sugar until fluffy.
- Beat in eggs, then add yogurt, lemon juice, zest, and vanilla.
- Gradually mix in the dry ingredients.
- Pour into the pan and bake 50-55 minutes, until golden.
- Cool in the pan for 10 minutes, then turn onto a rack.
Total Calories: About 2,100 for the loaf (175 per slice, 12 slices)
7) Maple Walnut Spice Loaf Cake
This maple walnut loaf blends sweet maple syrup and crunchy walnuts with cozy spices. The result is a moist, dense cake that’s perfect for fall.
Walnuts add a satisfying crunch in every bite.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup milk
- 1 cup chopped walnuts
Instructions:
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Mix flour, baking powder, salt, and spices in a bowl.
- Cream butter and brown sugar until fluffy.
- Beat in eggs, then add maple syrup.
- Alternate adding dry ingredients and milk to the butter mixture.
- Fold in walnuts and pour into the pan.
- Bake 55-60 minutes, until a toothpick comes out clean.
Total Calories: About 2,400 for the loaf (300 per slice)
8) Coconut Pineapple Tropical Loaf Cake
This tropical loaf cake mixes coconut and pineapple for a moist, flavorful dessert. Crushed pineapple brings natural sweetness, while shredded coconut adds texture.
I love serving this cake for brunch or dessert. The combination of tart pineapple and sweet coconut creates a great flavor.
The batter comes together easily in one bowl. Toasted coconut on top gives a crunchy contrast to the tender crumb.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup coconut for topping
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Mix flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to the butter mixture.
- Fold in pineapple and coconut.
- Pour into pan and sprinkle coconut on top.
- Bake 65-70 minutes, until a toothpick comes out clean.
- Cool in pan for 15 minutes before removing.
Calories
Approximately 2,400 calories for the whole loaf (about 200 calories per slice, 12 slices).
9) Honey Lavender Loaf Cake
This honey lavender loaf cake blends floral lavender with sweet honey for a delicate, elegant dessert. It’s perfect for spring gatherings or afternoon tea.
The flavors are subtle and not overpowering, so it’s a crowd-pleaser.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon dried culinary lavender
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ⅓ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
Instructions
Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
Whisk flour, baking powder, salt, and lavender in a bowl. Cream butter and sugar until fluffy.
Beat in honey, eggs, and vanilla. Alternate adding dry ingredients and milk, starting and ending with flour mixture.
Pour batter into pan. Bake for 55-60 minutes, until a toothpick comes out clean.
Cool in the pan for 10 minutes, then remove to a wire rack.
Calories
Approximately 2,200 calories for the whole loaf (about 275 calories per slice, 8 slices).
10) Carrot and Walnut Loaf Cake
This carrot and walnut loaf cake brings together the cozy flavor of carrot cake with the ease of a loaf. Warm spices like cinnamon, nutmeg, and ginger add depth, while walnuts give a nice crunch.
It’s a great choice for breakfast, dessert, or a snack. Carrots add natural sweetness to keep the loaf balanced.
Ingredients
- 1 cup vegetable oil
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup chopped walnuts
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces carrots, grated
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Mix flour, baking powder, cinnamon, and salt in a bowl.
- Whisk eggs, sugar, oil, and vanilla in another bowl.
- Combine wet and dry ingredients until just mixed.
- Fold in grated carrots and walnuts.
- Pour into pan and bake 55-60 minutes.
Calories
Approximately 2,400 calories for the whole loaf (200 per slice).
11) Strawberry Cream Cheese Loaf Cake
This strawberry cream cheese loaf cake pairs tangy cream cheese with sweet, fresh strawberries. Cream cheese makes the loaf extra moist and tender.
It’s perfect for breakfast, tea time, or dessert. The strawberries add color and natural sweetness.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup butter, softened
- 1 cup cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
- 1¼ cups fresh strawberries, diced small
Instructions
Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
Mix flour, baking powder, and baking soda in a bowl. Beat butter, cream cheese, and sugar until smooth.
Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk.
Fold strawberries into the batter gently. Pour into pan.
Bake 55-60 minutes, until a toothpick comes out clean. Cool completely before slicing.
Calories
Approximately 2,400 calories for the whole loaf.
12) Chocolate Chip Banana Loaf Cake
This chocolate chip banana loaf cake turns overripe bananas into a moist, delicious treat. Sweet bananas and chocolate chips make every bite tasty.
Bananas add moisture, and brown sugar gives a rich flavor. Chocolate chips bring extra bursts of sweetness.
This loaf is great for breakfast or dessert. It pairs perfectly with coffee or tea.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- Mix mashed bananas with melted butter.
- Add brown sugar, egg, and vanilla.
- Combine baking soda, salt, and flour in another bowl.
- Fold dry ingredients into the banana mixture.
- Stir in chocolate chips gently.
- Pour batter into pan.
- Bake for 60-65 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes before removing.
Calories
Approximately 2,200 calories for the whole loaf (275 calories per slice, 8 slices).
13) Apple Cinnamon Streusel Loaf Cake
This apple cinnamon streusel loaf features a tender spiced cake with fresh apple pieces and a crunchy streusel topping. The buttery streusel adds a perfect texture contrast.
Cinnamon and nutmeg bring cozy, warm flavors to every bite. The topping makes each slice extra special.
Ingredients
- 1⅓ cups all-purpose flour
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- ½ cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¾ teaspoons baking powder
- ½ cup milk
- 1 large apple, peeled and diced
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
For Streusel
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ⅓ cup chopped walnuts
- 2 tablespoons flour
- 2 tablespoons cold butter
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- Mix streusel ingredients in a small bowl until crumbly.
- Cream butter and both sugars until fluffy.
- Beat in eggs and vanilla.
- Combine flour, baking powder, cinnamon, and nutmeg in another bowl.
- Alternate adding dry ingredients and milk to the butter mixture.
- Fold in diced apples.
- Pour batter into pan and sprinkle streusel on top.
- Bake 55-60 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes before removing to a wire rack.
Calories
Approximately 2,850 calories for the whole loaf (285 calories per slice, 10 slices).
14) Pumpkin Spice Loaf Cake
Pumpkin spice loaf cake is a classic fall treat. Warm spices like cinnamon, nutmeg, and cloves fill every bite with cozy flavor.
This moist pumpkin loaf is easy to make and perfect for breakfast or an afternoon snack.
Ingredients
- 1¾ cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup water
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Mix dry ingredients in one bowl.
- Combine wet ingredients in another bowl until smooth.
- Mix dry and wet ingredients together.
- Pour into pan and bake 50-60 minutes, until a toothpick comes out clean.
Calories
Approximately 1,680 calories for the whole loaf (140 per slice, 12 slices).
15) Pear and Cardamom Loaf Cake
This pear and cardamom loaf cake pairs sweet, ripe pears with the warm spice of cardamom. The result is a moist, fragrant cake that feels special for fall.
It’s great as an afternoon snack or dessert. Cardamom gives the loaf a unique, aromatic flavor.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 medium pears, peeled and diced
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Whisk flour, baking powder, salt, and cardamom in a bowl.
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk to the butter mixture.
- Fold in diced pears and pour into pan.
- Sprinkle with sliced almonds if you like.
- Bake 55-60 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes before turning out onto a wire rack.
Calories
Approximately 2,200 calories for the whole loaf (about 275 calories per slice, 8 slices).
Seasonal Ingredients for Vibrant Loaf Cakes
Fresh, seasonal ingredients turn loaf cakes into flavorful treats that celebrate each season. The right mix of fruits and spices adds depth and keeps every bite interesting.
Best Fruits by Season
Spring brings tender rhubarb, early strawberries, and tart cranberries. These add bright acidity to loaf cakes.
Rhubarb works great for creating moist, tangy cakes. It balances sweetness perfectly.
Summer offers an abundance of options like blueberries, peaches, apricots, and blackberries. These fruits bring natural sweetness and moisture to your bakes.
Summer loaf cakes bring refreshing variety with their burst of seasonal flavors.
Fall introduces apples, pears, and persimmons. These fruits create warming, comforting flavors and hold their shape well during baking.
They also add natural sweetness to your loaf cakes.
Winter features citrus fruits like lemons, oranges, and grapefruits. These brighten up cold-weather baking.
Cranberry-orange combinations create vibrant, flavorful loaves with just the right tart-sweet balance.
Essential Spices for Enhanced Flavor
Warm spices like cinnamon, nutmeg, and cardamom work especially well in fall and winter. I love using them in apple and pear loaves for extra depth.
Bright spices such as ginger, lemon zest, and vanilla are perfect for spring and summer. Fresh ginger adds a little heat and complexity to fruit-forward cakes.
Aromatic herbs like rosemary, thyme, and lavender bring a sophisticated twist. These pair especially well with citrus and stone fruits.
Baking spices like allspice, cloves, and mace add warmth and complexity. I often combine these with seasonal fruits for fragrant loaves bursting with flavor.
Tips for Baking Perfectly Moist & Flavorful Loaf Cakes
Getting consistent results with loaf cakes means paying attention to mixing and temperature. Storing your cakes properly keeps them moist and fresh for days.
Batter Preparation Techniques
I always bring eggs, butter, and dairy to room temperature before mixing. Cold ingredients don’t combine well and can make the batter lumpy.
When I cream butter and sugar, I beat them for about 3–4 minutes until they look light and fluffy. This adds air and helps create a tender crumb.
I add eggs one at a time, mixing well after each. This keeps the batter smooth and evenly mixed.
For dry ingredients, I sift flour, baking powder, and salt together. Sifting removes lumps and spreads out the leavening.
I alternate adding dry ingredients and liquids in three parts, starting and ending with flour. I mix just until everything comes together.
I stop mixing as soon as I don’t see any more dry flour. Overmixing can make cakes tough and dense.
These essential baking tips help you get great results every time.
Proper Cooling and Storage
Let your loaf cakes cool in the pan for about 10-15 minutes. This helps keep them from breaking when they’re still soft.
After that, turn the cakes out onto a wire rack. Good air flow keeps the bottom from getting soggy.
Let the cakes cool completely on the rack. This usually takes 1-2 hours, depending on the size.
Don’t wrap your cakes while they’re still warm. If you do, the steam will make the outside soggy.
Once your cakes are cool, wrap them tightly in plastic wrap or aluminum foil. This keeps them moist and fresh for up to 5 days.
If your cake has a glaze or frosting, store it in an airtight container at room temperature. The fridge can dry out the crumb and change the texture.
Unfrosted cakes freeze really well. Just wrap them in plastic wrap and pop them in a freezer bag—they’ll keep for up to 3 months.
I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.
I’m off to find out the different types of grill foods, their seasons, and how to conduct outdoor cooking properly. I’ll also show you some of my grill-worthy cooking tools & accessories!
