Moist PUMPKIN SPICE POUND CAKE Recipe

This deliciously moist 9X5-inch loaf size PUMPKIN SPICE POUND CAKE never disappoints. Recipe below...
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PUMPKIN SPICE POUND CAKE
Preheat oven to 350 degrees F.
Lightly grease and flour (1) 9X5-inch loaf pan. Set aside.
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cups unsalted butter, at room temperature
2/3 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
1/2 cup canned pure 100% pumpkin purée
2 tablespoon coconut milk or substitute with whole milk or cream
1-2 tablespoons raw pumpkin seeds, optional
GLAZE
1/2 cup powdered sugar
1-2 teaspoon rum or substitute with water or milk
1. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. Set aside.
2. In a large mixing bowl beat together, on medium-high speed, softened butter, granulated sugar, and brown sugar until light and creamy. About 3-4 minutes.
3. Add eggs, one at a time, beating 15-20 second until the yoke can no longer be seen.
4. Add vanilla extract. Beat for an additional 1 minute.
5. Add 1/3 of flour, coconut milk, and pumpkin purée, at a time, beating for 30 seconds after each addition or until flour is mixed well into butter mixture.
6. Add Pumpkin Cake batter into prepared baking loaf. Sprinkle pumpkin seeds evenly over top, optional.
7. Bake in preheated oven, on the middle rack, for 60 to 65 minutes or until a toothpick inserted into the middle come out clean. Bake for an additional 3-5 minutes if batter shows on toothpick.
8. Cool baked PUMPKIN SPICE POUND CAKE on cooling rack for 10-15 minutes before add glaze.
9. Whisk powdered sugar with rum until smooth. Evenly drizzle over warm CAKE. Cool for 1-2 hours before slicing.
TIPS: Store at room temperature for 1 day in an airtight container, or freeze in a sealed airtight container up to 3 months. I recommend cutting POUND CAKE into 1-inch slices before sealing and freezing. Thaw in refrigerator over night. Microwave for 5 seconds (at a time) until desired warmness!!
~~~ENJOY your Homemade PUMPKIN SPICE POUND CAKE~~~
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#food #poundcake #cake #recipe #dessert #video #homemade
JOIN ME ON...
Instagram: / foods101withderonda
Pinterest: / ddsdsd
Twitter: / askderonda
Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
/ foods101withderonda
Music by...Kevin MacLeon (incompetech.com)

[@limitless007]

That looks tasty!! Every recipe I've tried of yours is a keeper 👍 thank you!

[@Foods101withDeronda]

AWESOME & Great to hear!! ENJOY :)

[@susanclark6987]

That just looks wonderful! Thank you so much.. it sounds like a really great recipe!

[@Foods101withDeronda]

It is so yummy!! ENJOY :)

[@NickAdams-cp3ny]

Sending Love ❤@Susan.....Are you single?

[@cleanmyshortsdavidtrucchio4502]

I really don't like pumpkin but I'll treat my kids they will love this ✌❤💪😎💪

[@Foods101withDeronda]

AWESOME & ENJOY :)

[@deekw7519]

Guess what I'm making today thanks for a great recipe

[@Foods101withDeronda]

AWESOME & You are so welcome! ENJOY :)

[@josefinabelliard5439]

Thank you for such a great recipe! Can we use almond flour?

[@Foods101withDeronda]

Never tried with Almond Flour!! Let us know how it turns out if you give it a go :)