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Buttermilk Pumpkin Pound Cake: The Best Fall Treat You’ll Love

Buttermilk Pumpkin Pound Cake
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This Buttermilk Pumpkin Pound Cake is the perfect treat for fall, combining the rich flavors of pumpkin with the tanginess of buttermilk for a moist and delicious cake.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • ½ cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat together the granulated sugar, brown sugar, and softened butter until creamy.
  4. Add the eggs, pumpkin puree, and buttermilk to the sugar mixture and mix well.
  5. Gradually add the dry ingredients to the wet mixture and combine until just mixed.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding chocolate chips or nuts to the batter.
  • This cake pairs well with a cream cheese frosting for extra sweetness.

Nutrition

Keywords: Buttermilk Pumpkin Pound Cake, Fall Treat, Pumpkin Recipes

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