This Pumpkin Pound Cake is cozy, warm and utterly delicious! It's buttery, tender and perfectly dense. All the things you want in a pound cake.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Why We Love This Pumpkin Pound Cake
- This is an easy and quick recipe to whip up. Literally in the oven within minutes.
- Only need basic ingredients to create this delicious cake.
- The pound cake has the most perfect crumb thanks to the abundance of eggs and pumpkin puree.
- This is the perfect holiday cake. Filled with warm and cozy flavors that everyone is craving over the holidays.
- It's insanely delicious! Family will be fighting over the last piece so make more than one!
Pumpkin Pound Cake Recipe Ingredients
- Salted Butter
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Powder
- Ground Cinnamon
- Salt
- Unbleached All Purpose Flour
- Pumpkin Puree
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but add an additional ½ teaspoon of salt to the cake batter.
- Pure Vanilla Extract: Pure extracts are best. Imitation extracts are made with chemicals and artificial flavors which can leave an unpleasant after taste in your baked goods.
- Cinnamon: I only add cinnamon to my pound cake, but if you want even more warm spice flavors feel free to add some pumpkin pie spice or a little bit of ginger, cloves, and nutmeg.
- All Purpose Flour: Whole wheat flour or white whole wheat flour can be used. The cake will be a bit more dense and darker in color but ultimately it will still be delicious. You can also use a blend of flours. Half all purpose flour and half whole wheat flour is always a good option.
- Canned Pumpkin Puree: Be sure to buy 100% pumpkin puree and NOT pumpkin pie filling. The pure pumpkin puree is just straight up pumpkin nothing else added to it. Pumpkin pie mix is already sweetened and spiced.
This is a great recipe for an easy cake that is full of pumpkin flavor. It would make a great addition to any holiday dessert table.
How to Make Easy Pumpkin Pound Cake
- First, preheat oven to 350°F and line a 9x5 loaf pan with parchment paper leaving at least as inch overhang on the long sides. Then lightly grease the pan with nonstick cooking spray.
- Next, in the bowl of a stand mixer fitted with the paddle attachment or a large bowl and electric mixer, cream butter that has been softened and granulated sugar together until light and fluffy. About 1-2 minutes.
- Now beat in the eggs, one at a time, and scraping sides of the bowl as needed.
- Then beat in the vanilla extract.
- Next add the dry ingredients: baking powder, cinnamon, salt and all purpose flour. Mix on low speed just until incorporated.
- Lastly, add the pumpkin puree and beat until everything is evenly combined but being careful not to overmix.
- Pour batter into the prepared loaf pan and then spread it into an even layer. An offset spatula works great for this.
- Bake the cake on center rack in preheated oven for 55-60 minutes or until toothpick or cake tester inserted in center comes out clean.
- Let cake cool in pan for 15 minutes then remove to wire rack and cool completely.
- You can add a simple glaze, cream cheese frosting or cinnamon cream cheese frosting if you like. We actually like it best just the way it is.
How to Make Simple Vanilla Glaze
Whisk together 1 ½ cups powdered sugar, 2 tablespoons milk and ½ teaspoon of pure vanilla extract until smooth. Pour the glaze all over the top of the cake and let it drip down the sides. Use an offset spatula to spread it out evenly if needed. Let the cake sit until the glaze has set. Then slice, serve and devour!
Serving Pumpkin Pound Cake
This cake is so delicious to eat as is but sometimes it is necessary to over indulge! Take this cake over the top and serve it with some of these ala mode options:
- Whipped Cream
- Scoop of Vanilla Ice Cream, Caramel ice cream or Coffee ice cream
- Caramel Sauce
- Crispy Candied Pecans
- Drizzle of Maple Syrup
- A nice warm cup of coffee or a fancy cappuccino pair well with this pound cake.
I love pound cake. It is my second favorite after angel food cake. If you love it too try my Glazed Lemon Pound Cake. It is freaking delicious, that is all!
Storing Pumpkin Pound Cake Loaf
Storing: Store the pound cake tightly covered at room temperature. Use a layer of plastic wrap and aluminum foil or place in an airtight container. It will stay fresh for 4-5 days. It can also be stored in the fridge to help it last a few extra days.
Freezing: Yes this cake can be frozen! Wrap entire loaf or individual slices of cake in a double layer of plastic wrap. Then place in a freezer safe air tight container or zip top freezer bag. Label and date, then store in freezer up to 4 months.
Thawing: Simply thaw the cake at room temperature for a few hours.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making breads, muffins, cookies and so many other things.
- I love these nestled mixing bowls for prepping ingredients.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Find yourself a consultant, host a party and treat yourself to a set.
- This loaf pan from KitchenAid is a good one too!
- An offset spatula is my favorite tool to use for evenly spreading the batter into the baking dish.
- Parchment paper is a life saver and makes clean up so much easier.
Tips for the Best Pumpkin Pound Cake
- Gather all the ingredients before you start preparing the recipe. It is so much easier to bake when all the ingredients are ready.
- Read the recipe from start to finish before you start. I am speaking from experience.
- Use room temperature ingredients. It helps the batter come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cake too dry. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Do NOT over mix the batter, the cake will be tough instead of tender. Mix just until the flour is combined and the pumpkin is evenly incorporated.
- This recipe is easily doubled! Double it and bake 2 cakes.
FAQs
Pound cake got it's name because the traditional recipe called for a pound each of flour, butter, sugar and eggs. Since it's creation, the recipe has evolved using less amounts of ingredients and been infused with other flavors.
A pound cake can be a loaf cake if baked in a loaf pan. A loaf cake is any type of cake baked in a loaf pan.
Since the pound cake is a more dense cake and the batter is thicker the outside of the cake is going to bake first. While the center of the cake is baking, it rises and pushes through the top crust creating a crack.
More Pumpkin Recipes:
- Baked Pumpkin Donuts
- Easy Pumpkin Bread
- Pumpkin Pie Bars
- Cranberry Pumpkin Bread
- Pumpkin Bars with Cream Cheese Frosting
- Homemade Pumpkin Pie
- Pumpkin Cream Cheese Muffins
- Mini Pumpkin Donuts
- Pumpkin Cupcakes
- Whole Wheat Pumpkin Pancakes
- Pumpkin Waffles
Did you make this recipe? Rate it!
If you enjoyed this recipe give it a ⭐⭐⭐⭐⭐ rating in the comments below. It really helps the recipe stand out and I appreciate the feedback to make recipes everyone will enjoy.
Pumpkin Pound Cake
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1½ cups unbleached all purpose flour
- 1 cup pumpkin puree
Instructions
- Preheat oven to 350°F and line a 9x5 loaf pan with parchment paper leaving at least as inch overhang on the long sides. Then lightly grease the pan with nonstick cooking spray.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. About 1-2 minutes.
- Beat in the eggs, one at a time, and scraping sides of the bowl as needed. Then beat in the vanilla extract.
- Add the baking powder, cinnamon, salt and all purpose flour. Mix on low speed just until incorporated.
- Add the pumpkin puree and beat until everything is evenly combined but being careful not to overmix.
- Spoon the cake batter into the prepared loaf pan and then spread it into an even layer.
- Bake the cake on center rack in preheated oven for 55-60 minutes or until toothpick or cake tester inserted in center comes out clean.
- Let cake cool in pan for 15 minutes then remove to wire rack and cool completely.
- You can add a simple glaze or cream cheese frosting if you like.
- Slice, serve and devour!
Leave a comment