Pumpkin Pound Cake
Pumpkin Pound Cake – buttery, moist and amazing pound cake recipe loaded with pumpkin and pumpkin pie spice. So aromatic and delicious.
Servings: 4 people
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 the oven to 350°F (176°C). Grease four mini loaf pans and set them 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 the bowl often, until creamy. Continue beating, adding the eggs one at a time, until well mixed. Add the pumpkin and continue beating until well combined. Gradually add the flour mixture alternately with the milk, beating at low speed until well mixed.
- Spoon the batter into the loaf pans and top with the sliced almonds. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from the pan and 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.
Nutrition
Serving: 4people | Calories: 281kcal | Carbohydrates: 102g | Protein: 15g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 215mg | Sodium: 491mg | Fiber: 5g | Sugar: 53g