Pumpkin Spice Pound Cake

This is such a great recipe.  I have been making this since the early 1990’s, which is shortly after I graduated high school! 

At my second “real” job, I started working in the medical malpractice industry.  One of the Claim Representatives was a gorgeous lady named Nora.  I mean she was a drop dead knockout!  She was crass and tough and was never intimidated by the office full of men that we worked with.  I idolized her and took note of most everything she did. 

She would make this recipe in the fall every year, baked in a loaf pan and put it in our breakroom.  I would do my best not to have more than one slice each day, but I struggled because I knew it would be gone fast – everyone loved it and so will you!

Downloadable Recipe Card for Pumpkin Spice Pound Cake

Ingredients:

3 ½ cups flour

3 cups sugar

2 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cloves

½ teaspoon ground ginger

1 cup melted butter

2 cups pumpkin

2 eggs beaten

2/3 cup water

1 - 8 oz block of cream cheese brought to room temperature

Ingredients for Pumpkin Spice Pound Cake

You will need a large, deep bowl for this.  Sift dry ingredients together by hand.  Make a well in center, add butter, pumpkin, eggs, water and cream cheese.  Using a hand mixer or Kitchenaid mixer, mix until dry ingredients are moistened. 

Pour into a greased and floured bundt cake pan or two greased and floured 9” X 5” loaf pans.  Bake at 350 degrees for one hour and ten minutes or until done.  Test by inserting a toothpick or cake tester in the center of the loaf or cake.

Variations:

Sometimes I fill two loaf pans equally about two – three inches deep and leave enough batter in the bowl to make a small batch of muffins. 

Scoop two tablespoons batter into each muffin cup. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the middle comes out clean. If you don’t have enough batter to fill every muffin cup, fill empty cups halfway full with water before placing the muffin pan in the oven.

When I make muffins, I add chocolate chips to the remaining batter to give the muffins a little something extra.  My son loves the muffins!

I bake this often from early October through the end of the year. At Thanksgiving and Christmas, I bake this in loaves and keep one for my house and give the other loaf away to friends or family. It is a favorite of everyone who has it!

What is your favorite Fall recipe? Comment below or email me: hello@kinshipandvine.com