Pumpkin Pound Cake

5 from 4 votes

Pumpkin Pound Cake – buttery, moist and amazing pound cake recipe loaded with pumpkin and pumpkin pie spice. So aromatic and delicious.

Prep Time15

Cook Time45

Total Time1

Course: Baking Recipes

Cuisine: Cake

Keyword: Pumpkin Pound Cake

Servings: people

Calories: 281kcal

Author: Bee Yinn Low

Ingredients

1 3/4 cups all-purpose flour + 2 tablespoons
1/2 tablespoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup unsalted butter, room temperature
3 large eggs room temperature
1 cup canned pumpkin
1/4 cup milk + 2 tablespoons
1/2 cup sliced almond

Instructions

Preheat oven to 350°F (176°C). Grease 4 mini loaf pans and set aside.
Combine the flour, pumpkin pie spice, baking powder, baking soda and salt in a bowl. Set aside.
Combine the sugar and butter in a bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
Spoon batter into the loaf pans and top with the sliced almond. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Notes

You may use a regular loaf pan to make the pumpkin pound cake, or double the measurement above to make a big pumpkin pound cake using a 12-cup Bundt pan.

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