Pumpkin Swirl Pound Cake

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ¼ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¾ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup canned pumpkin puree - ¼ cup packed brown sugar To make the perfect pumpkin swirl pound cake, you need simple, fresh ingredients. Start with 1 ½ cups of all-purpose flour. This gives the cake structure. You also need 1 teaspoon of baking powder and ¼ teaspoon of baking soda. These help the cake rise. Next, add ½ teaspoon of salt. Salt enhances flavor. Use 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg for warm, cozy spices. You cannot forget the butter! Use ¾ cup of unsalted butter, softened. This makes your cake rich and moist. Combine it with 1 cup of granulated sugar to create a sweet base. Next, you need 2 large eggs. They bind everything together. Add 1 teaspoon of pure vanilla extract for a lovely aroma. Finally, grab 1 cup of canned pumpkin puree. This gives your cake its signature flavor and moisture. You will also need ¼ cup of packed brown sugar for a sweet swirl. Gather these ingredients, and you're ready to create a delicious pumpkin swirl pound cake! - Preheat your oven to 350°F (175°C). - Grease a 9x5-inch loaf pan with butter or cooking spray. You can also line it with parchment paper. - In a bowl, mix together 1 ½ cups of flour, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. Whisk until well combined. - In a separate bowl, beat ¾ cup of softened butter and 1 cup of granulated sugar. Mix on medium speed for 3-4 minutes. The mix should be light and fluffy. - Add 2 large eggs, one at a time. Make sure to mix well after each addition. Then stir in 1 teaspoon of pure vanilla extract. - Gradually add the dry mixture to the wet batter. Alternate this with 1 cup of canned pumpkin puree. Start and end with dry ingredients. Mix until just combined to avoid over-mixing. - In a small bowl, mix ¼ cup of brown sugar with a pinch of cinnamon. Pour half of the pumpkin batter into the pan. Sprinkle half of the brown sugar mix on top. Then add the rest of the batter and top with the remaining brown sugar mix. Use a knife to gently swirl through the batter. - Place the loaf pan in the oven. Bake for 55-65 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. - Once baked, take the cake out of the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. How to avoid over-mixing: To keep your pound cake light, mix just until combined. Once you add the dry mix to the wet ingredients, stir gently. Stop as soon as there are no dry spots. Over-mixing can lead to a tough cake. Ensuring even baking: Use a metal or glass loaf pan for best results. To ensure even baking, place the pan in the center of your oven. Avoid opening the oven door too often, as this can change the temperature inside. Measuring flour correctly: Always use the spoon and level method. Spoon flour into your measuring cup and level it off with a knife. This way, you avoid packing the flour, which can make your cake dense. Importance of room temperature ingredients: Use room temperature butter, eggs, and pumpkin. This helps them blend better, which leads to a smoother batter. The cake rises more evenly when all ingredients are at the same temperature. Garnishing suggestions: For a lovely finish, slice your cake and place the pieces on a pretty platter. Dust the top with powdered sugar for a sweet touch. Add a cinnamon stick and a few fresh cranberries for a festive look. It makes your cake even more inviting! {{image_4}} You can make this cake even better by adding spices. Consider using ground cloves or ginger. These spices add warmth and depth. Just a pinch can change the whole flavor. Mix them in with the other dry ingredients. You will love the extra kick they bring to your slice of cake. Want to change things up? Try adding chocolate chips or nuts. Dark chocolate chips blend nicely with pumpkin. They add a rich taste and texture. You can also use walnuts or pecans for a nutty crunch. Just fold them into the batter right before baking. This makes every bite a new adventure. If you need a gluten-free option, don’t worry! You can swap the all-purpose flour. Use gluten-free flour blends instead. These blends often include rice flour or almond flour. They work well in this recipe. Just make sure to check the blend's instructions. Some may need extra binding agents. Enjoy your gluten-free pumpkin swirl pound cake! To keep your pumpkin swirl pound cake fresh, wrap it tightly in plastic wrap. This helps lock in moisture and flavor. You can also store it in an airtight container. Place it at room temperature for quick access. Avoid direct sunlight, as heat can dry it out. You can freeze this cake if you want to save some for later. Cool the cake completely before freezing. Wrap it in plastic wrap and then in aluminum foil. This double wrapping prevents freezer burn. When you’re ready to eat it, let it thaw in the fridge overnight. At room temperature, the cake lasts about 3 days. If you keep it in the fridge, it can last up to a week. When frozen, it stays good for about 3 months. Always check for any signs of spoilage before eating. Enjoy your cake at its best! Yes, you can use fresh pumpkin! To prepare fresh pumpkin, first, select a small pie pumpkin. Cut it in half and scoop out the seeds. Then, roast the halves in a 350°F oven for about 45 minutes, or until tender. Once cool, scoop out the flesh and mash it until smooth. This will give you about 1 cup of fresh puree, perfect for your cake! If you need a substitute for unsalted butter, you have options. You can use coconut oil or vegetable oil. For a healthier choice, try applesauce. Use the same amount of these fats as you would butter. Each will give a different flavor, so pick one that fits your taste. To keep your cake moist, here are some tips: - Use room temperature ingredients. - Don’t over-mix the batter. - Add a little extra pumpkin puree. - Bake until just set. Overbaking can dry it out. These steps will help you enjoy a moist and delicious pound cake. Yes, you can double the recipe! Just mix all the ingredients in a larger bowl. Use two loaf pans or one big pan. Keep an eye on the baking time. It may take longer to bake, so check for doneness with a toothpick. Enjoy your baking! We covered a simple and tasty pumpkin cake recipe from start to finish. You learned about the key ingredients, the step-by-step process, and helpful tips. Variations let you customize the cake to your taste. Remember to store it right to keep it fresh. Baking can be fun and rewarding, so don’t hesitate to try new twists. With this recipe, you can impress your friends and family. Enjoy experimenting in your kitchen!$

Indulge in the flavors of fall with this delicious Pumpkin Swirl Pound Cake! Perfectly spiced and beautifully marbled, this recipe combines pumpkin puree, warm spices, and a touch of sweetness for an irresistible dessert. Gather your ingredients, follow the simple steps, and treat yourself and your loved ones to a slice of heaven. Click through to explore the full recipe and make your kitchen smell amazing!

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¾ cup unsalted butter, softened at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup canned pumpkin puree (not pumpkin pie filling)

¼ cup packed brown sugar

Instructions

Begin by preheating your oven to 350°F (175°C). Thoroughly grease a 9x5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easier removal.

In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together until uniform, then set this dry mixture aside.

In a separate large mixing bowl, use a hand mixer or a stand mixer to cream together the softened unsalted butter and granulated sugar. Beat on medium speed for about 3-4 minutes, or until the mixture is light and fluffy.

Incorporate the eggs into the mixture one at a time, ensuring each egg is well blended before adding the next. Stir in the pure vanilla extract.

Gradually incorporate the dry ingredient mixture into the wet batter, alternating with the canned pumpkin puree. Start and end with the dry ingredients. Mix just until everything is combined to avoid over-mixing.

In a small bowl, combine the packed brown sugar with a pinch of cinnamon, stirring to evenly distribute.

Pour half of the pumpkin batter into the prepared loaf pan, smoothing it out into an even layer. Sprinkle half of the brown sugar mixture evenly over the batter.

Pour the remaining pumpkin batter on top, followed by the rest of the brown sugar mixture. Use a knife or a skewer to gently swirl through the batter and sugar, creating a lovely marbled appearance.

Place the loaf pan in the preheated oven and bake for 55-65 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, carefully remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour 25 minutes | Servings: Approximately 10 slices

- Presentation Tips: For an elegant touch, slice the cake and arrange the pieces on a decorative platter. Dust lightly with powdered sugar, and add a cinnamon stick alongside a few fresh cranberries as a gorgeous garnish for a festive presentation.