I have to tell you guys, the pumpkin shortage has me more than a little freaked out. I happened upon 4 cans at the store the other day and fought the urge to grab all 4 and run. I obviously couldn’t just walk away so I did buy 2 of them. ;) Unfortunately they are the big cans which means I use half for one recipe and then the rest of the can sits in the fridge taunting me. That’s how this pound cake came about.
This pound cake was excellent, although not really like a pound cake. The pumpkin made the it very dense and more like a quick bread than anything. I thought it was because I tried to halve the recipe but my friend Pam made it (on the same day I think. We Twitter’d all day about pumpkin that day) and she said the same thing. It makes a darn good pumpkin bread though!
(Like I said, I halved mine which is why it’s a loaf. The original recipe calls for a tube pan.)
from Cooking Light
- Preheat oven to 350F.
- To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
- Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into prepared pan. Bake at 350F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.