Pumpkin Pound Cake
Learn how to make a pumpkin pound cake that is a satisfying dessert for fall. This recipe features pumpkin, cinnamon and nutmeg.
Equipment
- mixer
Ingredients
- ½ cup pumpkin puree canned pumpkin, NOT pumpkin pie filling
- 1⅓ cup butter softened
- 1⅓ cup sugar
- 3 eggs
- ½ tsp vanilla
- 1½ cup all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
- Preheat your oven to 350℉. Spray your loaf pan with nonstick spray or run with butter to coat.
- Cream butter and sugar together in standing mixer or hand held mixer for 5 minutes on medium speed until creamy.
- Add eggs and vanilla and mix on low until combined.
- In a separate bowl, sift the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk together until evenly combined.
- Turn the mixer back on low and add ½ of the pumpkin to the batter. Let it mix in. Then add ½ of the flour mixture and let it combine.
- Add the rest of the pumpkin puree, let it combine. Then finish with the rest of the flour mixture. Continue mixing on low speed until it is combined. Stop the mixer and scrap down the sides of bowls. Run the mixer around on low for another 30 seconds.
- Pour the batter into the prepared loaf pan.
- Bake the pumpkin pound cake for 60-70 minutes until the cake is firm to the touch and a toothpick comes out clean. Mine took 65 minutes to bake.
- Let the cake sit in the pan for 10 minutes before turning out and letting it cool on a wire rack. You can serve warm after 30 minutes or at room temperature later.
Notes
This pound cake can be made in a bundt pan. Typical sized bundt will take 35-45 minutes to bake.
If you want a drizzle on top you can add one. I like it serve plain or with some fresh whipped cream or vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.