Pumpkin Pound Cake.

I am a big fat sucker for essentially anything involving pumpkin.  Literally.  Anything.

With the arrival of Fall(!!) and therefore all of the pumpkin recipes flying around Pinterest, I felt like trying a simple little recipe myself.  Pumpkin bread sounded delish and simple, so that's where I landed.

I have a recipe that I've tweaked and adapted from a few different recipes over the years.  As I gathered all of my essentials, I realized that I was going to have to adapt a little more.  I was missing a pretty crucial ingredient - cinnamon.  Then I realized that instead of packed pumpkin, I had a can of pumpkin pie mix.

Eh, what did I have to lose?  I went with it.

And it paid off.  Sooooooo scrumptious.  A little different than your average pumpkin bread, but moist and flavorful.  Actually, it ended up being a little more like a pound cake.

Yeah, we'll go with that.

What you'll need:



3 cups flour (whole wheat or all-purpose)
4.5 tsp pumpkin pie spice
2 tsp baking soda
2 tsp salt
1/2 tsp baking powder
3/4 cup softened butter
3 cups brown sugar
4 eggs
1.5 cups canned pumpkin pie mix
1.5 tsp vanilla extract
2/3 cup milk

Preheat oven to 325 degrees.

Beat softened butter until creamy.

Add brown sugar and beat at medium speed until well mixed.  I usually let it mix while I sift together the dry ingredients...

Sift flour, pumpkin pie spice, baking soda, salt, and baking powder together in a bowl.  Set aside.

Add eggs to butter and sugar mixture, one at a time, and beat well in between.  This is why I love my stand mixer!

Then it's time for pumpkin!  Beat well.

Add the vanilla to the milk, then add to pumpkin mixture.

Next, add dry mixture.  Sometimes I alternate adding the two.  Sometimes I get lazy and just dump it all.

Grease two loaf pans (I use 8"x4") and pour batter into each pan.  Bake in 325 degree oven for about an hour.  I like to undercook them a tiny bit, because if there's anything I like better than pumpkin baked goods, it's undercooked pumpkin baked goods.

When they're done, cool them for half of an hour or so, then remove them from the pans and cool on the rack.

The tops edges are a tiny bit crunchy, almost caramelized.  The insides are dense and moist and absolutely delish.  And I sprinkled some powdered sugar on the tops for fun.  Love, love, love!

Pumpkin Pound Cake

3 cups flour (whole wheat or all-purpose)
4.5 tsp pumpkin pie spice
2 tsp baking soda
2 tsp salt
1/2 tsp baking powder
3/4 cup softened butter
3 cups brown sugar
4 eggs
1.5 cups canned pumpkin pie mix
1.5 tsp vanilla extract
2/3 cup milk

Preheat oven to 325 degrees. Beat softened butter until creamy.  Add brown sugar and beat at medium speed until well mixed. Sift flour, pumpkin pie spice, baking soda, salt, and baking powder together in a bowl.  Set aside.  Add eggs to butter and sugar mixture, one at a time, and beat well in between.  This is why I love my stand mixer!  Then it's time for pumpkin!  Beat well.  Add the vanilla to the milk, then add to pumpkin mixture.  Next, add dry mixture.  Sometimes I alternate adding the two.  Sometimes I get lazy and just dump it all.  Grease two loaf pans (I use 8"x4") and pour batter into each pan.  Bake in 325 degree oven for about an hour.

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