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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).

Prep Time 20 minutes
Cook Time 50 minutes
Servings 8 slices


  • 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


  1. Preheat oven to 350*. Prepare one loaf pan or two smaller pans by generously covering the pan(s) with Cooking Spray.

  2. In a large bowl mix Pumpkin, Sugars, Milk and Eggs. Set aside.

  3. 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.

  4. Pour Pumpkin batter into one loaf pan or two small pans filling them 2/3 full.

  5. 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.)