This Nut & Pumpkin Pound Cake is a warmly spiced dessert that blends the earthy richness of pumpkin with the crunch of pecans and the depth of brown sugar. Perfectly moist with a tender crumb, it's a fall favorite that holds its own at any holiday table or cozy weekend brunch. The combination of cinnamon, nutmeg, and mace gives it that nostalgic, comforting aroma, while the pecans add a delightful texture. It's baked in a loaf or bundt pan and holds up beautifully for slicing and sharing.
Ingredients
- 1¾ cups flour
- 1½ tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- ¾ cup sugar
- ½ cup pecans (chopped)
- 1 tsp baking soda
- ⅛ tsp ground mace
- 1 cup butter (softened)
- ½ cup light brown sugar (packed )
- 1 cup canned pumpkin (e.g., Libby’s)
- 3 eggs
Instructions
Step 1: Prepare Dry Ingredients
- In a medium bowl, combine flour, cinnamon, salt, nutmeg, sugar, pecans, baking soda, and mace. Set aside.
Step 2: Cream Butter and Sugar
- In a large bowl, cream the softened butter and brown sugar. Add pumpkin and eggs. Beat until light and fluffy.
Step 3: Combine Mixtures
- Gradually add dry ingredients to the pumpkin mixture and mix well.
Step 4: Bake
- Spread the batter in a greased 9×5-inch loaf pan.
- Bake at 325°F for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
- Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely before slicing.
Tips
- Substitute walnuts for pecans for a different flavor.
- Add ½ tsp of vanilla extract for extra aroma.
- Drizzle with a simple powdered sugar glaze for a touch of sweetness.
- Use fresh roasted pumpkin puree for deeper flavor.
- Make in mini loaf pans and reduce bake time to 45–50 minutes.
Nutrition
Calories: 269kcalCarbohydrates: 55gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 41mgSodium: 269mgPotassium: 104mgFiber: 2gSugar: 31gVitamin A: 3240IUVitamin C: 2mgCalcium: 93mgIron: 2mg
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