Pumpkin Pound Cake Recipe

This pumpkin pound cake is sweet, satisfying, and packed with warm fall spices. There's no better way to satisfy your pumpkin cravings!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword Pumpkin pound cake, pumpkin recipe

Prep Time 10

Cook Time 1

Cooling Time 30

Servings

Calories 298kcal

Heat oven to 350 and line a loaf pan with parchment paper.
In a large bowl, combine flour, baking powder, baking soda, salt, and spices. Whisk together all ingredients.
1 1/2 cups all purpose flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 tsp pumpkin spice
In a separate medium bowl, combine pumpkin puree and eggs. Mix with a whisk or an electric mixer on low to medium speed until well combined.
1 cup pumpkin puree, 2 eggs
Add the melted butter, white sugar, and brown sugar, and continue mixing until well blended.
2/3 cup white sugar, 1/4 cup melted butter, 2/3 cup brown sugar
Gradually add in the rest of the dry ingredients, stirring after each addition until all the flour mixture has been added.
Pour batter into the prepared pan and bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool on a wire rack for at least 30 minutes before removing from the pan and slicing.

When using parchment to line the loaf pan, be sure to use enough so that it extends over the sides of the pan. This will keep your cake from sticking and also make it easier to remove the cake from the pan.
For best results, your ingredients should be at room temperature. Doing this will give your cake the perfect texture.