Pumpkin Pound Cake Recipe

Recipes for Pumpkin Pound Cake - Moist & Spicy with Butter & Walnuts

Nov 12, 2008 Donna Diegel

Thanksgiving recipe for pumpkin pound cake - buttery, rich and flavorful, moist and light holiday desserts. Mini chocolate chip pound cakes make great Christmas gifts!

Pumpkin Pound Cake is made with sugar and spice and everything nice, and makes the perfect holiday dessert for the buffet table! Get ready for Thanksgiving by making a batch of these rich and flavorful pumpkin pound cakes. Bake them in mini pans, wrap them up in pretty cellophane, attach a nice card and give gifts to the teachers, coworkers or boss for Christmas!

Thanksgiving Desserts

When trying to decide what to serve for Christmas dessert, the first choice of holiday dessert lovers everywhere is usually pumpkin pie, followed by apple pie and pecan pie. Serve them all with fresh whipped cream or a scoop of vanilla ice cream!

Pumpkin Pound Cake Recipe

3 3/4 cups all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
21 teaspoon allspice
1 teaspoon nutmeg
8 ounces (1 cup) butter, softened
1 3/4 cups sugar
4 large eggs
1 pound (2 cups) pumpkin puree (not pumpkin pie mix)
8 ounces (1cup) sour cream
2 teaspoons vanilla

Directions: How To Make Pumpkin Pound Cake

Preheat oven to 350 degrees F.
Spray 3 large loaf pans or 7-8 mini loaf pans with vegetable spray. Coat with flour and tap off excess.
In a large bowl, blend flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg with a whisk. Set aside.
In the bowl of a stand mixer or with a hand mixer, beat butter until creamy. Add sugar and beat until fluffy. Scrape the bowl.
With mixer on low, beat in eggs, one at a time until light and fluffy. Scrape again.
Add pumpkin, sour cream and vanilla. Beat and scrape.
Fold in flour mixture and beat on low until mixed well. The batter will be thick. Don't over mix.
Fold in walnuts and stir.
Pour batter into prepared pans and bake large pumpkin pound cakes at 350 degrees for 45 minutes or mini pumpkin pound cakes for 30 minutes, or until knife comes out clean.
Let pumpkin pound cakes sit in pans for 5-10 minutes, then tap and release and finish cooling on a wire rack. For best results, let cool completely before removing from pans.
Wrap cakes in heavy duty plastic wrap, and place in large Ziploc bags for longer freezer storage.
Makes 3 large pumpkin pound cakes with approximately 8 slices, or 7-8 mini pound cakes that serves 6-8 each.

Try These Christmas & Thanksgiving Desserts:

Pumpkin Pie Recipe - Homemade pumpkin pie baked in a hand-rolled flaky pie crust. This classic recipe tastes just like Libby's traditional pumpkin pie with a bit more spice and zing!
Pumpkin Cheesecake Recipe with Gingersnap Crust - Baked on a molasses cookie crust with sour cream topping. Spicy, rich & creamy cheesecake tastes like Junior's Pumpkin Mousse Cheesecake.
Homemade Apple Pie - The best homemade apple pie recipe made with Granny Smith apples, brown sugar & spices in a flaky pie crust.
Junior's Brownie Swirl Cheesecake - Chocolate fudge Brownie Swirl Cheesecake filled with bits of brownies & swirled with chocolate, sits atop a brownie crust. Doesn't get much better than this!
Strawberry Cheesecake Recipe - NY Style Strawberry Cheesecake baked on a sweet graham cracker crust, topped with fresh juicy strawberries.

Pumpkin Pound Cake Variations:

Pumpkin Nut Pound Cake - Add 1 cup chopped walnuts to the batter before pouring into pans.
Pumpkin Raisin Pound Cake - Add 1 cup plump raisins to the batter.
Pumpkin Chocolate Chip Pound Cake - Add 1 cup mini chocolate chips to the batter.

The copyright of the article Pumpkin Pound Cake Recipe in Baking & Desserts is owned by Donna Diegel. Permission to republish Pumpkin Pound Cake Recipe in print or online must be granted by the author in writing.