Pumpkin Pound Cake

why make this recipe

This pumpkin pound cake is rich, moist, and full of warm spices. It uses simple pantry ingredients and pumpkin puree. You can make it for breakfast, dessert, or a holiday treat.

introduction

This is an easy pumpkin pound cake that bakes in a loaf pan. The cake keeps well and tastes great with a spiced glaze. The steps are simple and work for many bakers.

how to make Pumpkin Pound Cake

You mix the dry spices with flour, cream butter and sugars, add eggs, then fold in pumpkin and vanilla. Stir in the dry mix until just combined. Bake in a greased loaf pan until a toothpick comes out clean. Cool and glaze if you like.

Ingredients :

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup unsalted butter, softened
• 3 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• Spiced glaze (optional)

Directions :

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in pumpkin puree and vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. If desired, prepare a spiced glaze and drizzle over the cooled cake before serving.

how to serve Pumpkin Pound Cake

Slice the cake and serve at room temperature. Add the spiced glaze or a dusting of powdered sugar. Serve with coffee or a scoop of vanilla ice cream for dessert.

how to store Pumpkin Pound Cake

Wrap the cooled cake in plastic wrap or place it in an airtight container. Keep at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze slices up to 3 months.

tips to make Pumpkin Pound Cake

• Use room-temperature eggs and butter for a smooth batter.
• Do not overmix after adding the dry ingredients. Mix until just combined.
• Check doneness with a toothpick near the center. If it has a few moist crumbs, it is done.
• Let the cake cool in the pan for 10-15 minutes before removing to cool completely.
• If the top browns too fast, cover loosely with foil partway through baking.

variation (if any)

• Add 1/2 cup chopped nuts or chocolate chips to the batter.
• Stir in 1/2 cup raisins or dried cranberries for extra texture.
• Replace half the all-purpose flour with whole wheat flour for a nuttier flavor.
• Use a bundt pan and bake slightly less or until a toothpick comes out clean.

FAQs

Q: Can I use canned pumpkin puree?
A: Yes. Use plain pumpkin puree, not pumpkin pie filling.

Q: Can I make this in a bundt pan?
A: Yes. Baking time may change. Check for doneness with a toothpick.

Q: How do I make the spiced glaze?
A: Mix powdered sugar, a little milk, cinnamon, and a pinch of nutmeg until smooth. Adjust thickness with more sugar or milk.

Q: Can I reduce sugar?
A: You can lower sugars by about 1/4 cup, but texture may change slightly.

Q: Is this cake good for freezing?
A: Yes. Wrap slices well and freeze up to 3 months. Thaw in the fridge or at room temperature.

Conclusion

For more ideas and variations on pumpkin cakes, see Tender Moist Pumpkin Bundt Cake with Brown Butter Glaze … and Pumpkin Bundt Cake Recipe. These links show different glazes and pans that you can try with this pumpkin pound cake.

Pumpkin Pound Cake

This pumpkin pound cake is rich, moist, and full of warm spices, perfect for breakfast, dessert, or a holiday treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.75 cups 1 3/4 cups all-purpose flour
• 1 teaspoon 1 teaspoon baking powder
• 1 teaspoon 1 teaspoon baking soda
• 0.5 teaspoon 1/2 teaspoon salt
• 2 teaspoons 2 teaspoons ground cinnamon
• 0.5 teaspoon 1/2 teaspoon ground nutmeg
• 0.5 teaspoon 1/2 teaspoon ground ginger

Wet Ingredients

• 1 cup 1 cup granulated sugar
• 0.5 cup 1/2 cup brown sugar
• 0.75 cup 3/4 cup unsalted butter, softened Use room-temperature butter for best results.
• 3 large eggs 3 large eggs Use room-temperature eggs.
• 1 cup 1 cup pumpkin puree Canned plain pumpkin puree is recommended.
• 1 teaspoon 1 teaspoon vanilla extract

Optional Glaze

• Spiced glaze (optional) Mix powdered sugar, milk, cinnamon, and nutmeg.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the pumpkin puree and vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared loaf pan.

Baking

1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
2. If desired, prepare a spiced glaze and drizzle over the cooled cake before serving.

Notes

Wrap the cooled cake in plastic wrap or place it in an airtight container for storage. Keep at room temperature for up to 3 days or refrigerate for up to 1 week. This cake freezes well for up to 3 months.