Pumpkin Pound Cake

Dear Pumpkin, I love you so. You are earthy, orange and oh so beautifully round. (much like myself) You are perfect sweet, savory or even somewhere in between. Pumpkin I can not live without you.  A tell tale sign of Autumn arriving is the presence of pumpkin…  It is everywhere in everything. Pumpkin is a delectable treat found most often this time of year but in my home it is a steady companion all year around. In fall however, I am not alone with my passion for pumpkin. Foods everywhere seem to magically transform into pumpkin something. Move over Cinderella the pumpkins will not be carriages today, instead they will be muffins, latte’s, ice cream, pies, pasta, soups or even of course… cookies, breads and cakes galore! Every year I make primarily sweet pumpkin recipes whoopies, pies, cupcakes, cookies and muffins.

This year I’ve been trying out new recipes that are a little different than my normal entourage of pumpkin-y standby’s. This recipe is a pumpkin pound cake, essentially the same as pumpkin bread. Delicious, perfectly dense and amazing with saute’d apples and cream. This cake is absolutely amazing and easy as easy can be. Its a mix and dump cake that is perfect as is, but can also be dressed up with a variety of add ins from chia seeds, walnuts, pecans or even chocolate chips. Whether you grab a slice for breakfast or savor a piece for dessert this recipe is the perfect example of a simple recipe that is equally as easy as it is satisfying. 
Pumpkin Pound Cake
This cake is great. The original recipe was published in Country Living Magazine as a Reader recipe: Kat Green (Marietta Georgia) It was originally a sweet potato pound cake that utilized left over mashed sweet potatoes. Instead of using sweet potatoes I used home made pumpkin puree (and left out the pecans) Using butter in this cake makes it a little richer however it has a tendency to dry up a little faster in the fridge. The second time I made this I used plain oil instead and it kept a little better. (frozen in slices in the freezer worked GREAT) 
-I also halved the recipe
1/2 cup butter (softened) -Or flavorless oil
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree (canned or homemade)
2 eggs
Dry Ingredients
1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1 1/4 teaspoons cinnamon 
1/2 teaspoon nutmeg
1/4 teaspoon allspice (or cloves)
1/4 teaspoon baking soda
Pinch of salt 
Preheat oven to 325 degrees. 
Grease a loaf pan with butter or cooking spray is fine.
In a large bowl combine butter and sugar. Beat together until light and fluffy. Add eggs one at a time. Then combine pumpkin and vanilla. (If using oil you can simply mix sugar, oil, eggs and vanilla all at once.) In a separate bowl combine dry ingredients. Using a whisk stir the ingredients together to remove any lumps. Add dry mixture to wet mixture a little at a time. Stir gently, do not over mix. Add mix ins if desired (see note) 
Pour into prepared baking pan. Bake 1 hour and 10 minutes, to 1 hour and 15 minutes. (or until golden and a toothpick tests clean)
NOTE: Mix Ins
1/2 cup of any of the following will be great. We have nut allergies in the house so I went plain this time.
-walnuts, chocolate chips, pumpkin seeds, chia seeds, pecans, cocoa nibs 
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