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!
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Servings 8
Calories 289kcal
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
Serving: 1g | Calories: 289kcal | Carbohydrates: 53g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 325mg | Fiber: 2g | Sugar: 33g