This Perfect Pumpkin Pound Cake is an absolutely delicious pumpkin loaf that is incredibly easy to make.
Really? Perfect Pumpkin Pound Cake? Yes. Perfect. My definition of a “perfect” pumpkin loaf: a barely sweet slice of moist pumpkin goodness that is unmatched when paired with a cup of hot tea (or coffee for you coffee drinkers).
Without knowing how you define the Perfect Pumpkin Pound Cake, I highly recommend you give mine a try. Do not let the number of ingredients in this recipe intimidate you! You should know by now that I am all about easy recipes and this one is truly no different. Just two bowls, a mixer and a few measuring cups is all you will need.
Perfect Pumpkin Pound Cake
Ingredients:
- 1 Cup Pumpkin Puree
- 3/4 Cup Brown Sugar
- 1/2 Cup Sugar
- 1/4 Cup Milk
- 2 Eggs
- 1 1/2 Cup Whole Wheat Flour
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Pumpkin Spice
Supplies:
- Loaf Pan
- Cooking Spray
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Electric Mixer
- Medium Mixing Bowl
- Cooling Rack
Instructions:
Preheat oven to 350* degrees. Prepare one loaf pan or two smaller pans by generously covering the pan(s) with Cooking Spray.
(I like using paper bakeware; when I double this recipe it makes four smaller loaves. Note: paper bakeware does not require Cooking Spray.)
In a large bowl mix Pumpkin, Sugars, Milk and Eggs. Set aside.
In a medium bowl mix Flour, Cinnamon, Salt, Baking Powder, Nutmeg and Pumpkin Spice. Once the dry ingredients are well combined pour the dry mix into the large bowl then continue to mix until the wet and dry mixes create a smooth batter.
Pour Pumpkin batter into one loaf pan or two small pans filling them 2/3 full.
Bake 50-60 minutes. Place pan(s) on a cooling rack and allow to cool completely before trying to remove from the pan(s).
Steep a cup of hot tea or pour yourself a cup of coffee and enjoy your barely sweet slice of moist Pumpkin goodness. And if there is any left, share your Perfect Pumpkin Pound Cake with neighbors, friends & family. (Or keep it all to yourself. I won’t tell.)
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Perfect Pumpkin Pound Cake
My definition of a "perfect" pumpkin loaf: a barely sweet slice of moist pumpkin goodness that is unmatched when paired with a cup of hot tea (or coffee for you coffee drinkers).
Ingredients
- 1 cup Pumpkin Puree
- 3/4 cup Brown Sugar
- 1/2 cup White Sugar
- 1/4 cup Milk
- 2 Eggs
- 1 1/2 cup Whole Wheat Flour
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Pumpkin Spice
Instructions
-
Preheat oven to 350*. Prepare one loaf pan or two smaller pans by generously covering the pan(s) with Cooking Spray.
-
In a large bowl mix Pumpkin, Sugars, Milk and Eggs. Set aside.
-
In a medium bowl mix Flour, Cinnamon, Salt, Baking Powder, Nutmeg and Pumpkin Spice. Once the dry ingredients are well combined pour the dry mix into the large bowl then continue to mix until the wet and dry mixes create a smooth batter.
-
Pour Pumpkin batter into one loaf pan or two small pans filling them 2/3 full.
-
Bake 50-60 minutes. Place pan(s) on a cooling rack and allow to cool completely before trying to remove from the pan(s).
Recipe Notes
(I like using paper bakeware; when I double this recipe it makes four smaller loaves. Note: paper bakeware does not require Cooking Spray.)
This recipe was originally posted on December 3, 2015.
