Pumpkin Pound Cake
This pumpkin pound cake is the perfect fall cake. This tender cake is full of warm fall spices and pumpkin flavor that is perfect with a cup of coffee on a cool fall day!
Every year I look forward to the fall season because it is time for pumpkin everything! This pumpkin pound cake recipe is one of our favorites because it is simple to make and full of flavor. It is a nice moist cake made with ingredients that are easy to find in your local grocery store. It is a great cake for dessert, snacking, bake sales and holiday parties!
Pumpkin Pound Cake
Ingredients
- 1 ½ Cups Flour
- ½ tsp Salt
- ½ tsp Cinnamon
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Ground Cloves
- ¼ tsp Ground Nutmeg
- ½ tsp Pumpkin Pie Spice
- 2/3 Cup White Sugar
- 2/3 Cup Brown Sugar
- 2 Eggs
- 1 Cup Canned Pumpkin Puree not pumpkin pie filling
- ¼ Cup Melted Butter
Instructions
- Preheat the oven to 350 and line a loaf pan with parchment paper.
- In a large bowl whisk together dry ingredients- flour, salt, baking soda, baking powder, pumpkin spice, cloves and nutmeg.
- In a separate bowl with a whisk or an electric hand mixer or in the bowl of a stand mixer on low speed combine pureed pumpkin and eggs until well mixed, add in melted butter and sugars and continue mixing until well blended.
- Gradually add the flour mixture, into the wet ingredients stirring after each addition until all of the flour has been added.
- Pour batter into the prepared pan and place in the oven.
- Bake for 60 minutes or until a toothpick or cake tester comes out of the center clean.
- Remove from the oven and place on a cooling rack to cool.
- Let the cake cool for at least 30 minutes before removing from the pan and slicing.
- Store leftovers in an airtight container.
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Tips & FAQ
Top this cake– I think this cake is perfect the way it is but if you prefer cake with frosting or glaze you can top your cooled cake. You can make a cream cheese frosting and spread over the top of the cake. Or make a simple glaze like this one and pour over the top for a glazed pumpkin pound cake. Another simple option is to sprinkle the top with powdered sugar for a pretty and sweet topping!
How to store this cake– This cake stores well in an airtight container in the fridge. It also freezes well. To freeze let cool completely and wrap in a layer of plastic wrap and aluminum foil. You can freeze the entire loaf or in slices.
Ingredients for this Pumpkin Pound Cake
1 ½ Cups Flour
½ tsp Salt
½ tsp Cinnamon
½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Ground Cloves
¼ tsp Ground Nutmeg
½ tsp Pumpkin Pie Spice
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2/3 Cup White Sugar
2/3 Cup Brown Sugar
2 Eggs
1 Cup Canned Pumpkin Puree (not pumpkin pie filling)
¼ Cup Melted Butter
Here’s how to make this pumpkin cake
Preheat the oven to 350 and line a loaf pan with parchment paper.
In a large bowl whisk together dry ingredients- flour, salt, baking soda, baking powder, pumpkin spice, cloves and nutmeg.
In a separate bowl with a whisk or an electric hand mixer or in the bowl of a stand mixer on low speed combine pureed pumpkin and eggs until well mixed, add in melted butter and sugars and continue mixing until well blended.
Gradually add the flour mixture, into the wet ingredients stirring after each addition until all of the flour has been added.
Pour batter into the prepared pan and place in the oven.
Bake for 60 minutes or until a toothpick or cake tester comes out of the center clean.
Remove from the oven and place on a cooling rack to cool.
Let the cake cool for at least 30 minutes before removing from the pan and slicing.
Store leftovers in an airtight container.
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