Pumpkin Pound Cake
A moist and flavorful pumpkin pound cake featuring warm spices like cinnamon, nutmeg, cloves, and the rich sweetness of pumpkin. Perfect for fall gatherings or cozy afternoons, this cake offers a tender crumb and a delightful dusting of confectioners sugar on top, appealing to dessert lovers and spice enthusiasts alike.
Ingredients
Instructions
- In a mixing bowl, blend sugar and vegetable oil.
- Add eggs one at a time, beating well after each addition.
- Combine all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, and ground cloves.
- Add the dry ingredients to the egg mixture alternately with the pumpkin, mixing well after each addition.
- Pour the batter into a greased 12-cup fluted tube pan.
- Bake at 350°F (175°C) for 60 to 65 minutes.
- Cool for 10 minutes before inverting onto a wire rack.
- Cool completely and dust with confectioners sugar.
Tips & Substitutions
For a moist pumpkin pound cake, make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar. If you don't have vegetable oil, you can substitute it with melted coconut oil or applesauce for a lighter cake. To enhance the flavor, consider adding a teaspoon of vanilla extract or a handful of chopped nuts. If you're short on time, you can also bake the batter in a loaf pan for a different presentation, similar to Biscake (Loaf).
Serving Suggestions
Serve the pumpkin pound cake plain or dusted with confectioners sugar for a simple yet elegant presentation. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Consider serving it alongside a warm cup of spiced chai or coffee for a cozy treat. For a festive touch, add a sprinkle of chopped pecans or walnuts on top before serving.
Storage & Reheating
Store leftover pumpkin pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature for a few hours, or microwave individual slices for about 10-15 seconds until warmed through. This cake also tastes great chilled!
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pound Cake contains roughly 604 calories, with 6g protein, 59g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (54% of the Daily Value), vitamin A (32% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 838mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. To do this, bake or steam the pumpkin until tender, then puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 15 oz. can. Just make sure to drain any excess moisture to keep your cake from becoming too wet.
How can I make this recipe gluten-free?
To make a gluten-free pumpkin pound cake, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to check that all other ingredients, such as baking soda and spices, are gluten-free. This will allow you to enjoy a similar texture and taste without the gluten.
What can I add to enhance the flavor?
You can enhance the flavor of your pumpkin pound cake by adding a teaspoon of vanilla extract or even a splash of maple syrup. Incorporating chocolate chips or dried cranberries can also provide a delightful contrast to the spiced cake. Experiment with these additions to find your perfect combination!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).