2 sticks butter, softened
3 cups sugar
1/4 teaspoon salt
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
5 eggs
1 cup milk
3 cups all-purpose flour
1 tablespoon vanilla extract


1. Preheat oven to 325 degrees F. Using an electric mixer, cream butter, sugar, and salt until light and fluffy. Add pumpkin and spice, mix until completely incorporated. Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla.
2. Pour into two greased and floured 8 x 4-inch loaf pans. Bake for about 1 hour and 20 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool for 15 minutes and remove from pans. Cool completely on a wire rack.

This recipe makes two pound cakes. Eat one now and freeze the other.

Pumpkin Pound Cake
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