Pumpkin Pound Cake with Cinnamon Glaze
Indulge in the autumnal magic of this Pumpkin Pound Cake with Cinnamon Glaze, a moist and flavorful dessert that captures the essence of fall. Made with rich pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and topped with a silky cinnamon glaze, this cake is the perfect balance of earthy sweetness and aromatic depth. The buttery base ensures every slice is tender and decadent, while the glaze adds a delightful touch of sweetness and spice. Serve it as a comforting treat for cozy gatherings or a show-stopping centerpiece at any holiday dinner. With simple ingredients and easy preparation, this pumpkin pound cake is bound to become your go-to seasonal dessert.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 Large eggs
- 1 cup Pumpkin puree
- 2 teaspoons Pure vanilla extract
- 1 cup Confectioners' sugar
- 0.5 teaspoon Ground cinnamon (for glaze)
- 2 tablespoons Milk
- 0.5 teaspoon Pure vanilla extract (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a standard bundt pan or loaf pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until well incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
While the cake cools, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, cinnamon, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Once the cake is fully cooled, drizzle the cinnamon glaze over the top.
Slice and serve. Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.4 g | 285% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1268 mg | 423% | |
| Sodium | 2623 mg | 114% | |
| Total Carbohydrate | 640.4 g | 233% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 435.2 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 338 mg | 26% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
