I’m not the biggest fan of pumpkin anything. I’m more a fan of apple and cinnamon for my favorite fall flavors but today I’ve got the most awesome recipe for a baked fall treat — and it’s made with PUMPKIN!
I know! I almost can’t believe it myself and I have to tell you that I brought this along with me to work for my co-workers and they were absolutely delighted. I also brought along some plain Pumpkin Pound Cake and they devoured them all.
But I must admit, nothing I’ve ever brought to work has ever come back home with me so either they are the best taste panel ever or the worst. ;) The jury is still out.
Anyway, this pound cake is delicious and makes your house smell like pumpkin and cinnamon. I like that it’s a lightened up pound cake. I don’t mean to say it’s light and fluffy because it is still dense like a pound cake but it’s also really moist. The light I’m talking about it is in that it has fewer fat and calories than a traditional pound cake but that’s not to say that it’s necessarily healthy for you either but we all deserve and indulgence every now and again.
Got a sweet tooth? Check out these other recipes:
- Raspberry Cheesecake with a Sugar Cookie Crust
- Mardi Gras King Cake
- Loaded Carrot Cake
- Tropical Banana Bread
Marbled Pumpkin Pound Cake
- cooking spray
- 1 (15-ounce) can 100% packed pumpkin
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup (1 stick) butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour plus 1 tablespoon; divided
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk (whole, skim, or low fat) plus 1 tablespoon; divided
- 1/2 cup natural baker's cocoa powder - not Dutch processed
- 1/2 cup finishing or Demerara Natural Cane sugar
- Preheat the oven to 350°F.
- Prepare two 9" x 5" loaf pans or one 10" bundt (tube) pan with cooking spray and then dust with flour. Shake excess flour out of pan bottoms by tapping over the sink or a trash can with the base of your palm.
- In a large bowl with an electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Then add the eggs, one at a time, beating well after each addition. Next add the vanilla and pumpkin and blend until just incorporated.
- Meanwhile, in another bowl, lightly spoon flour into a 1 cup dry measuring cup and scrape level with a knife. Repeat for the two remaining cups needed for the recipe. Combine the flour, pumpkin pie spice, baking soda, baking powder and salt and whisk together.
- Into the mixer, add about 1/3 of the flour mixture into the bowl and turn the mixer on medium low. When that is incorporated, add half the milk, then repeat again with another third of the flour mixture, the remainder of the milk and ending with the last of the flour.
- Once incorporated, remove 1 cup of batter and add it back into the flour bowl and add the cocoa powder and the 1 tablespoon of milk and mix well; set aside.
- Spoon the batter about half full in the prepared pan(s). Top this by spoonfuls with the chocolate batter (but not entirely covering the pumpkin batter). Gently run the blade of a knife around the pan several times to create swirls of pumpkin and chocolate. Top with the remaining pumpkin batter and smooth. Sprinkle the tops of the loaves with finishing sugar. This is optional but gives the loaves a finished bakery look.
- Bake at 350°F for 50 - 60 minutes or until a cake pick inserted in the center comes out clean.
- Cool in pan(s) 10 minutes on a wire rack. Remove from the pan and cool completely on a wire rack.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.