This Pumpkin Pound Cake is a warm and cozy treat, packed with pumpkin and spices. It has a lovely, moist texture and a rich flavor that’s perfect for fall!
Honestly, it’s like a hug in cake form! I love to enjoy a slice with my morning coffee. It feels like the season all wrapped up in every bite. Yum! 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake, providing structure. If you’re aiming to make it gluten-free, a 1:1 gluten-free flour blend works great as a substitute!
Pumpkin Puree: Fresh pumpkin gives a lovely flavor, but canned pumpkin works just as well and saves time. Ensure it’s 100% pure pumpkin, not pie filling.
Spices: The classic combo of cinnamon, nutmeg, and cloves adds depth to the flavor. If you don’t have cloves, you can skip them or add a pinch of allspice instead.
Butter: Unsalted butter is best for controlling the salt level. If you’re in a pinch, use vegetable oil or a vegan butter substitute to keep it dairy-free.
Cream Cheese: For the glaze, cream cheese provides a nice tang. If you want a lighter option, you can substitute Greek yogurt, but it will alter the taste somewhat.
How Do I Achieve a Light and Fluffy Cake?
Getting that perfect fluffy texture in your pumpkin pound cake is super important. Here are some tips:
- Make sure your butter is room temperature; it mixes better with sugar to create air pockets.
- When adding eggs, beat well after each one. This helps to incorporate air.
- After adding the dry ingredients, mix just until combined. Overmixing can cause the cake to be dense.
- A toothpick test is essential; if it comes out clean, your cake is done!
Following these tips will help ensure your cake is light and moist, making it a delightful treat for any occasion! Enjoy baking!
Delicious Pumpkin Pound Cake with Cream Cheese Glaze and Pecans
Ingredients You’ll Need:
For the Pumpkin Pound Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ¼ tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 4 large eggs
- 1 cup (240g) pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
For the Cream Cheese Glaze:
- 4 oz (115g) cream cheese, softened
- ½ cup (60g) powdered sugar, sifted
- 1-2 tbsp milk or cream (to adjust consistency)
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon (optional)
For Garnish:
- ¼ cup chopped pecans or walnuts
How Much Time Will You Need?
This delightful pumpkin pound cake will take about 20 minutes to prepare and 60-70 minutes to bake. After baking, allow it to cool for about 15 minutes in the pan, then let it cool completely on a wire rack before adding the creamy glaze. So, you’re looking at a total of around 1.5 to 2 hours until it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
First thing, preheat your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it with some butter or non-stick spray. For easy removal later, you can also dust it with flour or line it with parchment paper.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt. This will make sure all your leavening agents and spices are evenly distributed. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix for about 4-5 minutes until the mixture is light and fluffy—this is where the magic happens, as air gets incorporated into your cake batter!
4. Add Eggs:
Add the eggs one at a time, making sure to beat well after each addition. This helps blend everything smoothly. Once all the eggs are in, stir in the vanilla extract for an extra layer of flavor.
5. Combine Pumpkin and Dry Ingredients:
Now, add your pumpkin puree into the batter and mix until it’s well incorporated. Gradually add your dry ingredient mixture into the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; we want it tender, not tough!
6. Bake:
Pour the cake batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes. Keep an eye on it! It’s done when a toothpick inserted in the center comes out clean.
7. Cool:
Once baked, take the cake out of the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
8. Prepare the Glaze:
While the cake cools, it’s time to make the cream cheese glaze. Beat the softened cream cheese with the powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until you reach a thick but pourable consistency, just perfect for drizzling!
9. Glaze and Garnish:
Once the cake is completely cooled, drizzle the cream cheese glaze over the top. Sprinkle the chopped pecans on top for that delicious crunch and extra flavor.
10. Serve:
Slice the cake and serve it up! It’s perfect as a cozy treat with coffee or tea. Enjoy every slice of this moist, spiced pumpkin pound cake topped with its creamy glaze!
Happy baking, and enjoy your delightful creation!
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin?
It’s best to use pure pumpkin puree for this recipe, as pumpkin pie filling contains added sugars and spices that can alter the cake’s texture and flavor. Stick to 100% pumpkin for the best results!
How Do I Store Leftover Cake?
Store any leftover pumpkin pound cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, or freeze it for up to 3 months. Just make sure to wrap it tightly!
What Can I Use Instead of Cream Cheese for the Glaze?
If you want a lighter option, Greek yogurt can be used for the glaze. You can also make a simple sugar glaze using powdered sugar and milk or vanilla for a different flavor profile, though it won’t have that tangy cream cheese taste.
Can I Add Other Nuts or Mix-Ins to the Cake?
Absolutely! Feel free to fold in nuts like walnuts or almonds into the batter. You can also add chocolate chips or dried fruit for a fun twist. Just keep the total mix-ins to about 1 cup to maintain the cake’s structure.