Description
A delightful Pumpkin Maple Swirl Pound Cake that captures the essence of fall with its rich pumpkin flavor and sweet maple syrup.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Pumpkin puree: 1 cup (240 g)
- Maple syrup: 1/2 cup (120 ml)
- Eggs: 3 large
- Butter: 1/2 cup (113 g), softened
- Brown sugar: 1 cup (200 g), packed
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Vanilla extract: 1 teaspoon
- Salt: 1/2 teaspoon
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- Cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, alternating with the pumpkin puree and maple syrup.
- Divide the batter in half, folding in the remaining pumpkin puree into one half.
- Spoon alternating dollops of the two batters into the prepared loaf pan and swirl gently with a knife.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve at room temperature, optionally with whipped cream or ice cream.
Notes
- Ensure butter is softened, not melted.
- Measure ingredients accurately for best results.
- Check oven temperature with a thermometer for even baking.
- Store leftovers in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate or freeze the cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin, Maple, Pound Cake, Fall Dessert, Baking