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Buttermilk Pumpkin Pound Cake Recipe

Buttermilk Pumpkin Pound Cake Recipe

This moist pumpkin pound cake infused with buttermilk is perfect for fall gatherings.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.25 cups all-purpose flour
  • 1 cup pumpkin puree
  • 0.75 cups sugar
  • 0.5 cups buttermilk
  • 0.5 cups butter, softened Make sure it's at room temperature.
  • 3 large eggs Use fresh eggs.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon Ground cinnamon works best.
  • 0.5 tsp nutmeg Freshly grated if possible.

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C) and grease a loaf pan.
  • In a large mixing bowl, beat the softened butter and sugar until fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in the pumpkin puree and buttermilk until well combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, and spices.
  • Gradually mix the dry ingredients into the wet mixture until just combined.
  • Pour the batter into the prepared loaf pan.
  • Bake for about 60 minutes or until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve with a dollop of whipped cream for extra indulgence. This cake freezes well.