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!

No ratings yet

Print Pin

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 1

Additional Time: 30

Total Time: 1 45

Servings:

Calories: 289kcal

Author: Krista

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.

Nutrition