pumpkin pound cake recipe
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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!
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
Author Julie Blanner

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