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Buttermilk Pumpkin Pound Cake

This Buttermilk Pumpkin Pound Cake is a moist and flavorful dessert that combines the rich taste of pumpkin with the tanginess of buttermilk. It’s perfect for autumn gatherings or as a comforting treat any time of year.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 9x5 inch loaf pan
  • 2 mixing bowls (large and medium)
  • 1 electric mixer (optional)
  • 1 measuring cups
  • 1 measuring spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 sifter (optional)

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the loaf pan.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger). Set aside.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer if desired.
  • Add the eggs one at a time, mixing after each addition until fully incorporated.
  • Blend in the pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
  • Pour the batter evenly into the prepared loaf pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.

Notes

For an extra touch, you can sprinkle some chopped nuts or chocolate chips into the batter before baking.
This cake can be served plain, or with a dusting of powdered sugar on top for a more elegant presentation.
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and refrigerate or freeze.