Recipe Review- Pumpkin Pound Cake (Diana's Desserts)
Pumpkin Pound Cake
Courtesy of Diana's Desserts
1/2 cup (1 stick/4 oz/113g) butter
2/3 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup canned 100% pumpkin puree
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
Preheat oven to 350°F (180 C). Beat butter and sugars until light and fluffy. Add pumpkin, eggs and vanilla; stir well. In a small bowl, stir together dry ingredients; add to pumpkin mixture and mix well. Pour into a greased 9 x 5-inch loaf pan and bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool before slicing.
Makes 8-10 servings.
After waiting anxiously for this to cool down, I had a slice and it is the most moist and delicious poundcake I have ever had in my life. Now, typical Pumpkin Bread consists of the following spices: Cloves, Nutmeg, Cinnamon. This one consists of Pumpkin Pie Spice. It gives it this little kick that makes you feel like you're eating a slice of Pumpkin Pie, but in the cake form.
It's a very easy recipe to follow and a delicious treat. So much so, that when I woke up this morning, I found HALF of the loaf gone. My husband liked it- a bit too much!