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Pumpkin Pound Cake

This pumpkin pound cake is rich, moist, and full of warm spices, perfect for breakfast, dessert, or a holiday treat.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
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.