Go Back
–+ servings
Nut Pumpkin Pound Cake
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 269 kcal

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 9x5-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

  • Add ½ cup chocolate chips for a richer, sweeter loaf.
  • Swap pecans for walnuts or hazelnuts depending on preference.
  • Add 1 tsp vanilla extract for deeper flavor.
  • Dust loaf with powdered sugar once cooled for a classic finish.
  • Stir in dried cranberries for a holiday twist.
  • Replace ½ cup of flour with whole wheat flour for more structure.
  • Add orange zest to brighten the pumpkin flavor.
  • Serve warm with maple butter or cinnamon honey.
  • Bake in mini loaf pans, reduce baking time to ~35 minutes.
  • Freeze slices individually for quick snacks or breakfast.

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
Keyword autumn baking, comfort food, heirloom recipe, holiday dessert, pecans, pound cake, pumpkin, vintage recipe
Tried this recipe?Let us know how it was!