This pumpkin pound cake is SO easy and SO luscious. My kids aren’t typically *real* into pumpkin, but they really like this. I wish I could give attribution (I didn’t make this recipe up but I did make some tweaks to the spicing on it and added vanilla, because in my house, we don’t bake without vanilla!) but I’ve been making it for over 15 years and it’s just written on a battered old card in my recipe box.
First mix your wet ingredients.
Add your dry and mix it all together. I’ve never needed to mix the dry separately, and never had any issues with it.
And add to a 9 inch bread pan. I like to use this 9 inch Pullman pan, these pans by USA Pan are built like tanks!
And bake.
Slice and serve. We just always serve it with a dollop of whipped cream, which compliments the pumpkin very nicely!
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Cherry Pie
- Key Lime Pie
- Goat Cheese, Apple and Honey Tart
- Classic Scones
- Instant Pot Lemon Layered Cheeseckake
- Carrot Cake With Cream Cheese Frosting
- Lemon Sour Cream Ombre Cake
- Mini Desserts
Pumpkin Pound Cake
Ingredients
- 2 ½ cup sugar
- 1 cup oil
- 3 eggs
- 1 15 ounce can pumpkin
- 3 cups flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger dried
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Mix wet ingredients (pumpkin, oil, eggs, vanilla). Add dry ingredients and mix. Put batter in 9 inch bread pan. Bake in a 350 degree Fahrenheit oven for 1 hour 15 minutes, until skewer comes out clean (this could vary widely depending on accuracy of oven temperature, thickness of pan, and just generally how the gods are behaving that day). Allow to cool (if you can wait) and serve slices with whipped cream.
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