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Pumpkin Pound Cake

Course Bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 2 loaves
Author Taste of Home

Ingredients

  • 1-1/2 cups butter softened
  • 2-3/4 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin

Instructions

  1. In a bowl, cream butter and sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Stir in vanilla.
  4. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined.
  5. Pour into two greased and floured 9-in. x 5-in. loaf pans.
  6. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing form pans to wire racks to cool completely.

Recipe Notes

I line my pans with parchment paper to make the loaves easier to remove. Spray pans with cooking spray and line paper in it. Then spray the paper as well.