My husband and I have been looking for a lighter pumpkin pound cake to serve around the holidays. So I was elated to run across this recipe for Pumpkin Pound Cake from Cooking Light Magazine. It makes enough for one 10-inch bundt pan. We changed the recipe just a little to fit our needs and went with two smaller loaf pans for baking.
Generally, when we make a recipe like this that makes two full loaves, we either bring the second loaf to work and share or freeze it for another time. Freezing it really is a great option and I make many a baked good for the holidays in advance and freeze it for later. These loaves are going with us on another family trip down to Florida. We are meeting a bunch of family and friends and it would be so unlike me not to bring food to try and feed everyone. Because if there’s one thing you can always count on — it’s that if you come over my house, I’m going to try and feed you before you go!
Anyway, this pumpkin pound cake is delicious. If you never taste your batter as you go, let me tell you this — it tastes good even in the batter stage. So I already knew it was going to be a great cake. The dusting of Demerara Natural Cane Sugar or finishing sugar is optional but gives the loaves that fresh from the bakery feel. I brought some quick bread like this to work and the guys all went nuts over it at coffee break. 😉Print
- 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)
- 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.
- Spoon the batter in the prepared pan(s). 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.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg