So apparently, most of you are not sick of pumpkin yet.
I asked the other day on my Facebook page, and while a few of you were all, “I hate pumpkin. Stupid pumpkin needs to go die in a fire”, an overwhelming majority asked for more and more pumpkin.
Is pumpkin addiction a thing? I think maybe yes.
Also, can we talk about who it was that first discovered that pumpkin could be delicious? Have you ever cleaned out a pumpkin? The smell. The texture. Seriously — THE. WORST.
Who on earth saw that slimy seed filled mess and decided, “oh yes…if we pick out the seeds, cook it, and add some spices, this will be DELICIOUS!!
Love it or hate it, pumpkin is A THING for a few more weeks now. And I think I have a couple of pumpkin-ey desserts left in me before I move on to peppermint or eggnog or plum pudding-ey things.
Starting with…this pound cake.
I found this recipe in a little spiral bound recipe book I picked up at a shop years ago. I was curious to try it because…Pumpkin Pound Cake? Is that different than Pumpkin Bread? How?
Well. I am here to tell you that while it looks Pumpkin Bread-ish, it is decidedly a pound cake. It has a pound cake texture — like it’s dense and fluffy at the same time, and just dying for a sauce or ice cream to soak allllll up in it.
Might I suggest butter pecan?
It’s not dry, but it’s not super moist (worst word ever) like most Pumpkin Bread. It’s like…a pound cake.
Sturdy, spicy, and just dying for some ice cream and caramel sauce!! I topped ours with orange glaze, and you are free to do that as well.
- 1 cup packed light brown sugar
- 1 cup salted butter, slightly softened
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 3 large eggs
- 1/2 (of a 16 oz can) pumpkin
- 1 1/2 TBS orange juice
- 2/3 cup powdered sugar
- Preheat oven to 350. Grease a 9x5 inch loaf pan with butter and set aside.
- In a large bowl, combine flour, baking soda, cinnamon and pumpkin pie spice. Set aside.
- In the bowl of your mixer, beat butter and brown sugar on medium high until light and fluffy, about 3 or 4 minutes. Add the eggs one at a time, beating on medium until combined after each. Reduce speed to low and slowly add flour mixture until combined. Add pumpkin and increase mixer speed to medium and beat until fluffy and smooth, another minute or so.
- Spoon batter into pan, smoothing the top with your spoon. Bake for about an hour -- until top is browned and a knife inserted in the middle comes out clean. Allow to cool in pan for 10 minutes, then remove to cool completely.
- Whisk together orange juice and powdered sugar until smooth. Drizzle over cake.
Heavily adapted from The Ultimate Pumpkin Cookbook
Enjoy and have a FABULOUS Monday!!