Pumpkin Pound Cake
Pumpkin Pound Cake – buttery, moist and amazing pound cake recipe loaded with pumpkin and pumpkin pie spice. So aromatic and delicious.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat the oven to 350°F (176°C). Grease four mini loaf pans and set them aside.
- 2
Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Set aside.
- 3
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.
- 4
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.