Buttermilk Pumpkin Pound Cake Recipe for Moist Fall Treats

As the crisp air of autumn settles in and pumpkin patches come alive, there’s no better way to celebrate the season than with a slice of moist, flavorful pumpkin pound cake. This Buttermilk Pumpkin Pound Cake recipe is a delightful twist on the classic pound cake, enriched with the tangy creaminess of buttermilk and the warm, comforting spices of pumpkin.

Whether you’re hosting a festive gathering, craving a cozy afternoon treat, or just want to bring a bit of fall magic into your kitchen, this cake is sure to impress.

With its tender crumb and rich pumpkin flavor, this cake strikes the perfect balance between sweet and spice. Plus, the addition of buttermilk ensures a moist texture that stays fresh for days.

From the first bite, you’ll understand why this recipe is a seasonal favorite for pumpkin lovers and baking enthusiasts alike. So, grab your apron, and let’s dive into creating this autumnal masterpiece!

Why You’ll Love This Recipe

This Buttermilk Pumpkin Pound Cake combines the best of both worlds: the dense richness of a pound cake and the moist tenderness that buttermilk brings. Unlike traditional pumpkin cakes, this recipe uses a simple blend of pantry staples enhanced by natural pumpkin puree and warm spices, making it perfect for any skill level.

The tang from the buttermilk perfectly complements the sweet pumpkin and fragrant cinnamon, nutmeg, and cloves, creating a flavor profile that is deeply satisfying. Plus, the cake freezes well, so you can make it ahead for holidays or special occasions.

Whether served plain or with a drizzle of glaze, it’s a guaranteed crowd-pleaser.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• ⅓ cup buttermilk
• 1 teaspoon vanilla extract

Equipment

• 9×5 inch loaf pan
• Electric mixer or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Toothpick or cake tester

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan thoroughly to ensure the cake releases easily.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the spices and leavening agents are evenly distributed.
3. In a large bowl, cream the butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb.
4. Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. This helps incorporate air for a lighter texture.
5. Mix in the pumpkin puree and vanilla extract until fully combined. The batter will turn a lovely orange hue.
6. Alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined after each addition — do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cake after the 55-minute mark to prevent overbaking.
9. Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely before slicing.

Tips & Variations

“For even more moistness, try brushing the cake with a simple syrup infused with cinnamon after baking.”

• Spice it up: Add a pinch of ground ginger or cardamom for an extra layer of warmth.
• Nutty crunch: Fold in ½ cup chopped pecans or walnuts for texture.
• Glaze it: Make a cream cheese glaze or a simple powdered sugar glaze to drizzle on top for added sweetness.
• Dairy-free option: Substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice for a vegan-friendly twist.
• Mini cakes: Use this batter to make muffins or mini loaf cakes; adjust baking time accordingly (about 20-25 minutes).

Nutrition Facts

Serving Suggestions

This cake shines when served slightly warm or at room temperature. Try it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

For a lighter option, pair it with fresh fruit like sliced apples or a tangy cranberry compote.

It also pairs beautifully with hot beverages such as coffee, chai tea, or a spiced latte, making it a perfect companion for autumn brunches or afternoon tea.

Conclusion

Our Buttermilk Pumpkin Pound Cake is a fantastic way to bring the flavors of fall into your home with minimal fuss and maximum reward. This recipe delivers a moist, flavorful cake that’s perfect for celebrations or simple everyday treats.

The balance of spices, combined with the tang of buttermilk, creates a complex yet comforting taste experience that is sure to become a seasonal staple.

Whether you’re a seasoned baker or trying your hand at pumpkin treats for the first time, this pound cake is forgiving, delicious, and endlessly adaptable. Don’t forget to check out other wonderful recipes on our site, such as Backpacking Dehydrated Vegan Meal Recipes for Easy Camping, Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious, and Veg Grilled Sandwich Recipes That Are Quick and Delicious to keep your culinary adventures going strong!

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