Pumpkin Pound Cake
Featuring an autumnal spiced glazed, this delicious Pumpkin Pound Cake is the perfect option for fall baking!
Servings 8
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.
