A Simple Treat You Can Enjoy Anytime.
Pumpkin is a fall favorite, but with frozen or canned pumpkin puree, you can enjoy it anytime! This simple recipe requires just mixing the ingredients and baking—perfect for satisfying your pumpkin cravings.
Ingredients
Unsalted butter, softened: 115g (1/2 cup)
Sugar: 200g (1 cup)
Eggs: 2
All-purpose flour or cake flour: 230g (2 cups)
Baking soda: 1 tsp
Salt: 1/2 tsp
Pumpkin spice or cinnamon: 1 tbsp
Pumpkin puree (steamed and mashed pumpkin): 250ml (1 cup)
Sour cream: 125ml (1/2 cup)
Optional toppings (Raisins and cashew nuts or your favorite nuts)
How to make
1. In a mixing bowl, beat the softened butter and sugar together until well combined.
2. Add the eggs one at a time and mix until the batter turns pale and creamy.
3. In a separate bowl, combine the flour, baking soda, salt, and pumpkin spice (or cinnamon).
4. Add the dry ingredients, pumpkin, and sour cream into the butter and sugar mixture. Stir until just combined.
6. Line a loaf pan with parchment paper and pour the batter into the pan. Smooth the top.
7. Add Toppings (Optional). Sprinkle raisins and cashew nuts (or your preferred nuts) on top.
8. Bake in a preheated oven at 175°C (350°F) for 1 hour, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Once baked, let the cake cool completely, slice it, and wrap each piece individually. This way, you’ll always have a convenient snack ready whenever hunger strikes.
Packed with warm, aromatic spices, this cake delivers a perfect balance of spiciness and gentle sweetness that’s absolutely irresistible. Whether it’s for a cozy afternoon tea or a quick snack, this pumpkin pound cake is sure to become your go-to recipe😊