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Baking a pumpkin pound cake begins with a thoughtful mixing process that sets the foundation for a moist and flavorful treat. Start by creaming together the butter and sugars until the mixture transforms into a light, fluffy blend. This step is crucial, as proper aeration during the creaming phase introduces air into the batter, helping the cake rise beautifully while maintaining a tender crumb.

Pumpkin Pound Cake

Embrace the flavors of autumn with this delicious Fall Harvest Pumpkin Pound Cake. Made with rich pumpkin puree and warm spices, this moist cake is perfect for gatherings or enjoying with a cup of tea on a chilly afternoon. Learn how to craft this seasonal delight step by step, from selecting the right ingredients to achieving the perfect bake. Transform your kitchen into a cozy haven with the inviting aromas and comforting textures of this delightful treat.
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

¼ cup packed brown sugar

3 large eggs, at room temperature

1 cup canned pumpkin puree (ensure it’s not pumpkin pie filling)

1 teaspoon pure vanilla extract

½ cup buttermilk, at room temperature

½ cup chopped walnuts or pecans (optional, for added crunch)

Powdered sugar, for dusting (optional, for presentation)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing and flouring it or lining it with parchment paper to prevent sticking.

    Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined. Set this dry mixture aside for later use.

      Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for about 3-4 minutes, or until the mixture becomes light and fluffy.

        Incorporate Eggs: Add the eggs to the creamed mixture, one at a time. Ensure to beat well after each addition. Don’t forget to scrape down the sides of the bowl to incorporate all elements uniformly.

          Add Pumpkin and Vanilla: Gently mix in the pumpkin puree and pure vanilla extract until the mixture is just combined.

            Combine Dry Ingredients: Gradually fold the prepared dry ingredient mixture into the pumpkin mixture, mixing on low speed. Stir until just combined—take care not to overmix to maintain the cake’s texture.

              Add Buttermilk: Pour the buttermilk into the batter, mixing until the batter is smooth and creamy. If using, delicately fold in the chopped walnuts or pecans to add a nice crunch to your pound cake.

                Fill the Loaf Pan: Transfer the batter into the prepared loaf pan, using a spatula to smooth the top for an even bake.

                  Bake the Cake: Place the loaf pan in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean. The top of the cake should be golden brown and slightly domed.

                    Cooling Stage: After baking, remove the cake from the oven, allowing it to cool in the pan for approximately 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

                      Serving Suggestion: For an elegant touch, dust the top of the cooled pound cake with powdered sugar before slicing and serving. This moist and flavorful Fall Harvest Pumpkin Pound Cake is perfect for any autumn gathering. Enjoy!

                        Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: Makes approximately 10 slices.