Equipment
* optional
Ingredients
Dry Ingredients
- 190 g all-purpose flour, sifted
- 2 g baking powder
- 2 g baking soda
- 3 g fine sea salt
- 4 g ground cinnamon
- 2 g ground ginger
- 1 g ground nutmeg
- 1 g ground cloves
Wet Ingredients
- 170 g unsalted butter, room temperature
- 150 g granulated sugar
- 100 g light brown sugar, packed
- 3 egg, room temperature
- 10 ml vanilla extract
- 225 g pumpkin puree
Nutrition (per serving)
Method
Preheat oven to 160°C/320°F. Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a mixing bowl, use a whisk to thoroughly combine the sifted all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ginger, nutmeg, and cloves.
In the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light, airy, and visibly paler in color.
Reduce the mixer speed to medium-low. Add the room temperature eggs one at a time, allowing each to fully incorporate before adding the next. Stop the mixer to scrape down the sides and bottom of the mixing bowl with a spatula as needed.
Add the vanilla extract and pumpkin puree to the wet ingredients. Mix on low speed until combined. The batter may look slightly curdled or split at this stage, which is completely normal.
Add the dry ingredient mixture to the wet mixture in two separate batches. Use a spatula to gently fold the mixture together just until no dry pockets of flour remain. Be careful not to overmix, which will yield a tough crumb.
Pour the batter into the prepared loaf pan and smooth the top into an even layer. Bake for 60 to 70 minutes. The cake is done when the top is a deep golden brown, a skewer inserted into the center comes out clean, and the internal temperature reaches 93°C/200°F.
Remove the loaf pan from the oven and let the cake rest in the pan for 15 minutes. Use the parchment paper overhang to gently lift the cake out. Transfer it to a wire cooling rack and allow it to cool completely before slicing.
Chef's Notes
- Using homemade pumpkin puree can introduce unpredictable amounts of excess moisture. If making your own, drain it through a cheesecloth for an hour to match the thick, dense consistency of commercial canned puree.
- Room temperature eggs and butter are absolutely crucial for a successful pound cake. Cold ingredients will cause the batter to irreversibly break, resulting in a greasy texture rather than a tender, tight crumb.
- Like most spiced baked goods, this pound cake tastes significantly better on the second day. Wrap the completely cooled cake tightly in plastic wrap and let it sit at room temperature overnight to allow the spices to bloom and the moisture to distribute evenly.
Storage
Refrigerator: 1 week — Wrap tightly in plastic wrap to prevent drying out.
Freezer: 3 months — Wrap individual slices in plastic wrap, then place in an airtight container or freezer bag.
Reheating: Thaw at room temperature. Microwave a slice for 10-15 seconds for a warm, freshly baked texture.
