Pumpkin Pound Cake

LAST UPDATED: Oct 21, 2019 | PUBLISHED: Sep 10, 2018 | By: Julie Blanner

Pumpkin Pound Cake is an easy made-from-scratch breakfast treat or dessert that takes just a few minutes to make and looks as beautiful as it tastes! This Pumpkin Pound Cake Recipe with Cream Cheese Glaze will become your favorite fall staple with just one bite!

pumpkin pound cake recipe

Chris and the girls absolutely love pound cake and I love making them little slices of joy. So, I decided to test a few new pound cake recipes including Chocolate Chip Pound Cake, Pumpkin Pound Cake which I’m sharing with you today, and Apple Pound Cake! All were a huge success, but the cream cheese glaze just may make this one my favorite.

In fact, if you love pound cake as much as I do, be sure to check out my ultimate pound cake guide– you’ll learn everything you need to know about this incredible treat! 

To Make Pumpkin Pound Cake, You Will Need:

You just need a few pantry staples to make this yummy cake!

  • Butter
  • Sugar
  • Pumpkin puree: canned and organic if possible, with no added spices.
  • Cinnamon and nutmeg
  • Vanilla extract: pure is preferable over imitation.
  • Eggs: Free run / organic if possible.
  • Flour and milk

How To Make This Pumpkin Pound Cake Recipe

It only takes 10 minutes to prepare the cake!

  1. Preheat oven to 300 degrees and prepare loaf pan {spray generously to grease}.
  2. In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar, pumpkin, cinnamon, nutmeg and vanilla until fluffy/smooth.
  3. Add eggs one at a time on low, careful not to over beat.
  4. Alternate adding flour and milk until smooth.
  5. Pour into loaf pan allowing space to compensate for rise {discard or use excess batter in mini loaf pans} and bake 1 hour 15 minutes or until toothpick comes clean.
  6. Allow to cool 10 minutes. Remove from loaf pan and allow to rest before adding optional cream cheese glaze.

A pound cake served on a white plate

What Is Pound Cake?

Pound Cake is dense cake typically made with a pound each of four key ingredients: flour, butter, eggs and sugar. Of course I incorporated pumpkin for a little fall flavor while still achieving that thick, dense slice we’ve all come to love. The addition of pumpkin makes it so moist!

What Do You Bake A Pound Cake In?

I most often make pound cake in loaf pans, like this beautiful pumpkin loaf pan rather than a larger bundt pan unless I’m serving a large crowd. If you are, you can double this Pumpkin Pound Cake to fill a bundt.

A cake on a white plate

What Glaze Works With This Cake?

It’s incredible on it’s own – sweet but not too sweet, but if you’re like me, and love anything and everything glazed, you’ll love it with this cream cheese glaze that hardens just enough for the perfect slice, without compromising the perfect soft bite!

If you love the sound of this pumpkin pound cake, don’t miss my incredibly moist pumpkin cake with a fluffy cream cheese frosting or my incredible pumpkin bundt cake recipe

pumpkin pound cake with cream cheese glaze

Top Tips For Making This Recipe

  • Bring ingredients to room temperature so that you achieve the perfect crumb.
  • Use full-fat ingredients for the best results {no margarine, low fat cream cheese}.
  • Bake until a toothpick comes out clean and the crust is golden brown
  • If baking in miniature loaf pans, reduce baking time to 50 minutes.
  • Double this recipe to fill a bundt pan

Be Sure To Check Out My Other Pound Cake Recipes! 

A glazed cake on a kitchen work top

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pumpkin pound cake recipe

Pumpkin Pound Cake

Pumpkin Pound Cake is an easy made-from-scratch breakfast treat or dessert that takes just a few minutes to make and looks as beautiful as it tastes! This Pumpkin Pound Cake Recipe with Cream Cheese Glaze will become your favorite fall staple with just one bite!
5 from 9 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Cool: 10 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 349kcal

Ingredients

  • 1 cup butter softened
  • 1 1/2 cup sugar
  • 15 ounces can pumpkin
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoon vanilla
  • 3 eggs
  • 2 cups flour
  • 3/4 cup milk

Instructions

  • Preheat oven to 300 degrees and prepare loaf pan {spray generously to grease}.
  • In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar, pumpkin, cinnamon, nutmeg and vanilla until fluffy/smooth.
  • Add eggs one at a time on low, careful not to overbeat.
  • Alternate adding flour and milk until smooth.
  • Pour into loaf pan allowing space to compensate for rise {discard or use excess batter in mini loaf pans} and bake 1 hour 15 minutes or until toothpick comes clean.
  • Allow to cool 10 minutes. Remove from loaf pan and allow to rest before adding optional cream cheese glaze.

Notes

TIPS FOR MAKING THE BEST PUMPKIN POUND CAKE:

  • Bring ingredients to room temperature so that you achieve the perfect crumb.
  • Use full-fat ingredients for the best results {no margarine, low fat cream cheese}.
  • Bake until a toothpick comes out clean and the crust is golden brown.
  • If baking in miniature loaf pans, reduce baking time to 50 minutes.
  • Double this recipe to fill a bundt pan
 

Nutrition

Calories: 349kcal | Carbohydrates: 45g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 160mg | Potassium: 135mg | Fiber: 2g | Sugar: 27g | Vitamin A: 6072IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
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