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Pumpkin Pound Cake
Indulge in the flavors of fall with this moist Pumpkin Pound Cake, perfect for dessert or breakfast. A delightful blend of rich pumpkin and warm spices.
Course
Dessert
Cuisine
American
Keyword
all-purpose flour, pumpkin pie spice, Pumpkin Puree
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
Calories
4043
kcal
Author
Corrie
Ingredients
1
cup
pumpkin puree
2
cups
all-purpose flour
1½
cups
granulated sugar
4
large eggs
1
cup
butter
softened
1
teaspoon
baking powder
½
teaspoon
baking soda
2
teaspoons
pumpkin pie spice
or a mix of cinnamon, nutmeg, and cloves
½
teaspoon
salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, cream butter and sugar together until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Stir in the pumpkin puree.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Gradually mix the dry ingredients into the wet mixture until just combined.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Let cool, then remove from pan and serve.
Notes
Ensure all ingredients are at room temperature for even mixing.
Do not overmix the batter, as it can result in a denser cake.
Use a toothpick or skewer to check doneness. If it comes out clean, your cake is ready.
Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
For added flavor, consider folding in some nuts or chocolate chips into the batter.
Nutrition
Calories:
4043
kcal
|
Carbohydrates:
515
g
|
Protein:
53
g
|
Fat:
205
g
|
Saturated Fat:
123
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
54
g
|
Trans Fat:
8
g
|
Cholesterol:
1143
mg
|
Sodium:
3866
mg
|
Potassium:
1103
mg
|
Fiber:
14
g
|
Sugar:
309
g
|
Vitamin A:
44763
IU
|
Vitamin C:
11
mg
|
Calcium:
520
mg
|
Iron:
20
mg