Pumpkin Pound Cake
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.
Servings: 12 slices (1 loaf)
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!
Nutrition
Serving: 1 slice | Calories: 284kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 273mg | Potassium: 83mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3718IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!
Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!