This Pumpkin Pound Cake comes with a deliciously warm spiced glaze that makes it perfect for all of your fall baking needs! Moist and tender, you'll love the nostalgic flavors of this super easy loaf cake.
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For an autumnal treat with the perfect moist texture and a delicious and warm spiced glaze, this pumpkin loaf cake is super easy to make and sure to be a hit with any crowd.
Why This Recipe Works
Whether you need a dessert for the fall holidays, to serve at a Halloween party, or just as a seasonal treat, this delicious pound cake with pumpkin is a guaranteed favorite!
It features pure pumpkin for a moist and tender texture and familiar pantry ingredients that are already around in your kitchen.
And if you can't get enough baking, try this Peach Loaf Cake, Cinnamon Swirl Banana Bread or No Bake Pumpkin Cheesecake Bars as well!
Ingredients Needed
- Flour: Simple all purpose flour works fine, but you could also use cake flour if you like.
- Brown Sugar: For the perfect amount of complex sweetness.
- Spices: Ground cinnamon, ground cloves, and ground nutmeg infuse your loaf cake with lots of warm flavor.
- Baking Soda and Baking Powder: Gives your pound cake a nice fluffy consistency.
- Canned Pumpkin: Be aware that this is not the same as pumpkin pie filling and you'll want pure pumpkin puree!
- Milk: Whole or lowfat will work here.
- Eggs & Butter: Large eggs and unsalted butter.
- Spiced Glaze: A combination of powdered sugar, butter, milk, vanilla, allspice, and cloves create a nice glaze that pairs perfectly with the pumpkin flavor.
How to Make this Pumpkin Pound Cake
- Step 1: In a large mixing bowl, combine flour, baking soda and powder, cinnamon, salt, nutmeg, and cloves.
- Step 2: In a separate large bowl, beat together the pumpkin, eggs, butter, and milk.
- Step 3: Combine the dry ingredients with the wet ingredients little by little until a batter forms.
- Step 4: Pour the batter into a 9x5 loaf pan that's been greased with nonstick cooking spray. Bake for 50 to 55 minutes.
- Step 5: While the cake bakes, in a separate medium bowl, whisk together all of the glaze ingredients.
- Step 6: Once the cake is done baking, let it cool for 20 minutes and drizzle with the glaze.
Recipe Tips
- Be sure to use pumpkin puree, not pumpkin pie filling. The pumpkin pie filling is already sweetened and spiced and it will result in a cake that's too sweet.
- For easier cleanup, line the loaf pan with parchment paper. It will allow you to pull the pound cake out without much sticking.
- Store the pumpkin loaf in the fridge, wrapped in plastic wrap or in an airtight container. Allow the cake to come back up to room temperature before serving again.
- The glaze is an optional addition to this loaf cake, so feel free to make just the cake part and leave off the glaze.
- Another option is to top with cream cheese frosting, or add some maple syrup to make a maple glaze.
Recipe FAQ's
The original recipe for pound cake included a pound each of butter, flour, eggs, and sugar! This is where the name pound cake came from.
Yes, angel food cake tends to be lighter and fluffier as it's made with just egg whites as opposed to the entire egg including the yolk. Angel food cake is also technically fat-free and includes no butter or oil, and is often baked in a bundt cake pan as opposed to a loaf pan.
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Pumpkin Pound Cake
Ingredients
- 2 cups all purpose flour divided
- 1 cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup canned pumpkin about ½ of one 15-ounce can
- ½ cup whole milk
- 2 eggs
- 1/3 cup butter unsalted softened
Spiced Icing
- 1 cup powdered sugar
- 2 Tablespoon butter melted and cooled
- 2 Tablespoon milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon allspice
- ⅛ teaspoon ground cloves
Instructions
- Preheat the oven to 350 degrees. Grease a 9x5 loaf pan with nonstick cooking spray or vegetable shortening. Line with parchment paper (for easier lifting and release), and set aside.
- In a large mixing bowl, combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves. Set aside.
- In a medium sized bowl add the canned pumpkin, milk, eggs, and butter. Using a hand mixer, blend until combined for up to 2 minutes.
- a. Note: This can also be combined using a stand mixer fitted with the paddle attachment.
- Slowly add the spiced flour mixture and blend for another minute. Once the batter looks combined, add the last cup of flour.
- Pour batter into the prepared greased 9x5” loaf pan.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- While the bread is baking, add the icing ingredients to a medium mixing bowl and whisk until combined.
- Let the bread cool for 20 minutes, remove from the pan, and then drizzle with the icing.
- Refrigerate until ready to serve.
- Bring out of the refrigerator about 15 minutes prior to serving.
Video
Notes
- Make sure you use pumpkin puree and not pumpkin pie filling.
- Storage/Leftovers: Wrap any leftovers tightly with plastic wrap or in an airtight container and refrigerate for up to one week after baking.
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