Moist Pumpkin Pound Cake Loaf
Servings 10 slices
Ingredients
For the Pumpkin Pound Cake
- 1 ½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs room temperature
- ¾ cup pumpkin puree not pumpkin pie filling
- ¼ cup sour cream room temperature
- 2 teaspoons vanilla extract
For the Thin Glaze
- ¾ cup powdered sugar
- 1-2 tablespoons milk
- 1 pinch cinnamon
Instructions
Cream the Butter and Sugar
- Heat the oven to 325F and grease a 9x5-inch loaf pan.
- Beat the butter, granulated sugar, and brown sugar together for 3 to 4 minutes, until pale and fluffy. Do not rush this step.
Add Eggs, Pumpkin, and Dry Ingredients
- Beat in the eggs one at a time, then mix in the pumpkin puree, sour cream, and vanilla.
- Whisk the flour, baking powder, pumpkin pie spice, and salt in a separate bowl.
- Fold the dry ingredients in just until no streaks remain. Overmixing makes the loaf gummy.
Bake the Loaf
- Scrape the batter into the pan and smooth the top. Bake at 325F for 55 to 65 minutes, until a toothpick in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
Make the Glaze and Finish
- Whisk the powdered sugar, milk, and cinnamon into a smooth, pourable glaze.
- Drizzle over the fully cooled loaf and let it set before slicing.
Notes
- Room temperature matters: soften the butter, eggs, and sour cream for an hour so they cream and blend smoothly.
- Cream well: beat the butter and sugar 3 to 4 full minutes for the tender pound cake crumb.
- Don't overbake: pull the loaf the moment a toothpick comes out clean.
- Freeze: wrap the unglazed loaf tightly and freeze up to 3 months, then thaw and glaze.