Have this pumpkin pound cake recipe near your side when your pumpkin harvest gets underway.
Serve this pumpkin pound cake recipe, Pumpkin Spice Pound Cake, warm with a serving of Pumpkin Custard.
1 1⁄2 cups pumpkin
1⁄2 cup brown sugar
1⁄2 cup honey
2⁄3 cup vegetable oil
1 cup all-purpose flour
1⁄3 cup wheat flour
1 teaspoon baking soda
1⁄4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1⁄2 cup oats
1⁄3 cup finely chopped crystallized ginger
1⁄4 cup chopped walnuts or pecans, optional
Heat oven to 350°F.
In mixing bowl, thoroughly blend pumpkin, brown sugar, honey, vegetable oil and eggs.
In separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Stir in oats and ginger. Slowly add to pumpkin mixture, stirring constantly, until moistened. Fold in nuts.
Pour batter into greased loaf or Bundt pan and bake for 45 to 55 minutes. Remove from pan. Cool slightly and serve warm, plain or with Pumpkin Custard. Yields 12 to 16 servings.
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