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I recently made these chocolatey mini bundt cakes for a little birthday celebration and I had promised to post the recipe soon…so here it is! These little brownie cakes are great Continue reading
Sour milk cake may not sound that appetizing, but trust me, it’s a great little snack cake made with something you would otherwise toss, so it’s perfect for those of us who like to Continue reading
The cooler autumn weather is great for baking and I love to bake pumpkin-flavored things this time of year. I wanted to make something fairly simple and this Pumpkin Pound Cake recipe I found at the Taste of Home site sounded like just the thing to bake! I made a few changes to the original recipe and may have over-baked it slightly because the edges came out a little dark, but otherwise I thought this pound cake was really good. It has a good buttery flavor and the dusting of powdered sugar on top adds just the right amount of sweetness. The cake itself has a lighter pumpkin flavor and isn’t overly spicy, so even if you or your family aren’t crazy about pumpkin bread, you make like this pound cake.
Another nice thing about this recipe is that it makes two loaves! One for now, one for later, or one to keep and one to give. I’m sure this would also make a nice bundt cake, too. The baking time might be a little longer, but you can check it after 60 minutes and see how it’s doing!
PUMPKIN POUND CAKE by NancyC, adapted from Taste of Home
Makes two 9×5″ loaves
- 1 1/2 cups (3 sticks) butter, softened
- 2 3/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 6 large eggs
- 3 cups all-purpose unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- Optional: powdered sugar for dusting on top
Preheat oven to 350˚F. Grease and flour two 9×5″ loaf pans; set aside.
In large bowl, cream softened butter and sugar. Add vanilla, then eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and cloves. Add dry ingredients, half at a time, to the butter/sugar mixture in large bowl, then stir in the pumpkin puree until just combined.
Pour batter into prepared loaf pans and bake at 350˚F for 60 to 62 minutes, or until toothpick inserted near center comes out clean or almost clean. Cool 10 minutes in pans, then remove to wire rack to cool completely. Dust with powdered sugar if desired.
I have lots of other pumpkin recipes I want to try–way more than I will have time to make! What kind of pumpkin-flavored desserts have you been making?
Sharing at Weekend Potluck.