Pumpkin Pound Cake

Featuring an autumnal spiced glazed, this delicious Pumpkin Pound Cake is the perfect option for fall baking!

Course Dessert

Cuisine American

Keyword loaf cake, pound cake, pumpkin, pumpkin bread, pumpkin pound cake

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 410kcal

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.

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.