Pumpkin Pound Cake

Chef's Notes

Julie’s TipsSubstitutions, Variations and Ingredient Notes

Sugar – You can substitute brown sugar if you prefer a rich molasses flavor.
Pumpkin Purée – You can make your own, or opt for canned pumpkin.
Cinnamon, Nutmeg – Substitute with Pumpkin Pie Spice for even more fall flavor.
Milk – Use whole or vitamin D milk for best results, but you can use any milk you have on hand, including almond milk.
Butter – Salted or unsalted, your choice. 
Powdered Sugar – If you don’t have powdered sugar you can make it pulsing granulated sugar in a food processor until fine and fluffy.
Nuts – Optional: add 1/2 crushed walnuts and pecans
Glaze – Optional: add a cream cheese, classic, maple or brown butter glaze. 

Tips

Bring ingredients to room temperature.
Use full-fat ingredients.
Add eggs one at a time on low just until the yellow disappears. 
Use a high quality baking spray. 
Bake until a toothpick comes out clean and the crust is golden brown.

Baking Alternatives

Bundt Pan – Double recipe and bake about 60 minutes or until a toothpick comes out clean.
Miniature Loaf Pans – Bake approximately 40 minutes or until a toothpick comes out clean.
Muffin Tin – Bake approximately 23 minutes or until a toothpick comes out clean.

To Store

Room Temperature – Store covered – an upside down bowl will do, for up to five days. Once you cut into this cake, moisture begins to escape. Use plastic wrap to cover the exposed slice. Sliced pound cake keeps for 3-4 days.
Refrigerate – Store covered in an airtight container for up to 1 week refrigerated.
Freeze – Simply wrap your pound cake in plastic wrap – you can add an extra layer of aluminum foil for a secondary layer of frost resistance. Add a heavy duty freezer bag and label appropriately. Freeze up to 3 months.