Pumpkin Pound Cake
Ingredients
The cake
-
1
cup
canned pumpkin
-
3
large
eggs
-
3/4
cup
unsalted butter
-
1
cup
sugar
-
1 3/4
cups
all-purpose flour
-
2
tablespoons
all-purpose flour
-
1/2
tablespoon
pumpkin pie spice
-
3/4
teaspoon
baking powder
-
1/2
teaspoon
baking soda
-
1/2
teaspoon
salt
-
1/4
cup
milk
-
2
tablespoons
milk
The topping
Instructions
- Preheat the oven to 350°F (176°C) and grease four mini loaf pans.
- In a bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, beat the sugar and butter until creamy, then add eggs one at a time, mixing well.
- Add the pumpkin and mix until combined, then gradually add the flour mixture and milk alternately.
- Spoon the batter into the loaf pans and top with sliced almonds.
- Bake for 40–45 minutes until a toothpick comes out clean, then cool for 10 minutes before removing from pans.
Nutrition Facts (estimated)
Servings
4
Calories
281
Total fat
47g
Total carbohydrates
102g
Total protein
15g
Sodium
491mg
Cholesterol
215mg
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