In this post: A delicious pumpkin pound cake recipe that’s perfect for fall!
Fall is just around the corner and I’m so ready for pumpkin spice season and sweater weather, aren’t you? We’ve had a bit of reprieve from the hot weather this weekend and it has put me in the mood to bake. So I’m sharing an autumn pumpkin pound cake with you today that has all the rich flavors of fall.
This cake is a sweet way to savor the flavors of pumpkin and pecans and is real easy to put together and bake. It’s very moist and keeps well for several days.
I found the recipe in one of my mother’s old cookbooks so this recipe has stood the test of time. As it is baking, it fills the house with the most wonderful aromas.
I could hardly wait until it cooled just a bit for me to sample it! Although it is called a pound cake, it did not have the dense texture of a traditional pound cake. If you’d like a recipe for one of those, try this one: Sarah’s Pound Cake Recipe
This Autumn Pumpkin Pound Cake is more like a coffee cake, which by the way, is wonderful with a cup of coffee or hot tea.
The original recipe called for an icing, which I have included in the printable version of this recipe. But since we prefer less sweet things, I found the perfect compliment was a bit of sweetened whipped cinnamon cream.
I was thinking that this Autumn Pumpkin Pound Cake would be very much appreciated in lunch boxes for the kiddos. Save a bit of it yourself, though, to savor after the morning rush!
Autumn Pumpkin Pound Cake
Autumn Pumpkin Pound Cake
Ingredients
- 2 1/2 cups sifted all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 stick 1/2 cup butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup canned pumpkin
- 1 cup plain yogurt
- 1 cup chopped pecans
For the icing
- 1 3 ounce package cream cheese, softened
- 1/2 teaspoon vanilla
- 2 cups sifted powdered sugar
Instructions
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Preheat oven to 325 degrees and grease a bundt cake pan. (I use Baker's Joy.)
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Mix together the flour, salt, baking soda, baking powder, and cinnamon and set aside.
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Using a mixer, beat together the butter and sugar until fluffy.
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To this mixture, add 1 egg at a time.
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Next add and mix together half of the flour mixture, pumpkin, and yogurt.
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Then add the rest of the flour mixture.
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Stir in the chopped pecans.
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Bake at 325 degrees for 50-55 minutes.
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Cool on a rack for 10 minutes and cool completely before icing (if desired.)
For the icing
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Beat the cream cheese and vanilla on low speed until fluffy.
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Slowly add in the powdered sugar until the mixture is spreadable.
Recipe Notes
Note: Add a few drops of warm water to the icing if it starts getting too stiff.
This looks delish – adding to my list of things to make!!
Thanks, Patti! Let me know how you like it.
Jane, I taught Home Economics for years, and love this recipe. I tweaked your recipe a little so that we can eat it on our diet restrictions and it is delicious. I added 1/2 tsp. cloves, substituted avocado oil for the butter, reduced the sugar to 1/3 cup granulated sugar and 1/3 cup dark brown sugar, Egg Beaters in place of the eggs, and non-fat, unsweetened yogurt. I used chopped walnuts in place of pecans. I used low sugar orange marmalade to spread on top after baking. Thanks for sharing. Pumpkin is so healthy and delicious!!
That is a great idea to substitute the avocado oil for the butter. I have been using it in a lot of recipes but did not think to add it to this one. Marmalade on the top sounds delicious, too!
I have my go-to pumpkin bread recipe but not a pumpkin pound cake recipe so this is great! I think they are different enough that I have to make this. Thanks for sharing it!
Thanks so much for sharing! I can’t wait to try it!
It looks delicious, Jane! Thanks for sharing the recipe.
Jane, I just realized I commented on Mother’s pound cake recipe and not the pumpkin pound cake! So now I am commenting on the pumpkin recipe. So two recipes for your post l. Thank you for sharing. As I stated before I love pumpkin so can’t wait to try this recipe! Jean