Pumpkin Pound Cake
Fall is the perfect time to enjoy a warm, delightful treat like Pumpkin Pound Cake. This moist and flavorful cake combines the rich taste of pumpkin with warm spices, creating a homey aroma that fills your kitchen. Whether you’re celebrating a special occasion or simply indulging yourself with a slice of cake and a cup of coffee, this recipe is sure to impress!
Why make this recipe?
This Pumpkin Pound Cake is not only delicious but also incredibly easy to make. It stands out for its dense and moist texture, thanks to the pumpkin puree and buttermilk. Plus, it’s versatile enough to enjoy at any time of year! You can serve it at gatherings, as a thoughtful gift, or simply enjoy a piece whenever you crave something sweet.
How to prepare Pumpkin Pound Cake
Ingredients:
- 🧈 1 cup unsalted butter, softened
- 🍚 2 cups granulated sugar
- 🥚 4 large eggs
- 🎃 1 cup pumpkin puree
- 🍞 3 cups all-purpose flour
- 🥄 1 teaspoon baking soda
- 🥄 1 teaspoon baking powder
- 🌿 1 teaspoon ground cinnamon
- 🌰 1/2 teaspoon ground nutmeg
- 🍂 1/4 teaspoon ground cloves
- 🧂 1/2 teaspoon salt
- 🥛 1/2 cup buttermilk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. 🥄
- Add the eggs one at a time, mixing well after each addition. 🥚
- Stir in the pumpkin puree until fully combined. 🎃
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. 🍞🧂
- Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Mix until just combined. 🥛
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How to serve Pumpkin Pound Cake
Slice the Pumpkin Pound Cake and serve it as is, or add a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness. It pairs wonderfully with coffee or tea, making it an excellent addition to your afternoon snack.
How to store Pumpkin Pound Cake
Store any leftover Pumpkin Pound Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator or freezer. The cake can be frozen for up to 3 months. Just remember to let it thaw before serving!
Tips for preparing Pumpkin Pound Cake
- Make sure your butter is softened to room temperature for better mixing.
- For extra moisture, you can add a little more pumpkin puree if desired.
- Topping the cake with nuts or chocolate chips can add a nice crunch and flavor variation.
Variations
Feel free to experiment with different spices or add-ins! You can toss in some chocolate chips, chopped walnuts, or even dried cranberries for added texture and flavor.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Just make sure to cook and puree the pumpkin until smooth before using it in the recipe.
2. How can I tell when the Pumpkin Pound Cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
3. Can I make this cake ahead of time?
Absolutely! Pumpkin Pound Cake stores well and can be made a day or two in advance. Just wrap it tightly to keep it fresh!
Enjoy baking your Pumpkin Pound Cake, and indulge in each delicious slice! 🍰