Buttermilk Pumpkin Pound Cake: Delicious Fall Treat!

Okay, let’s chat about something seriously delicious and perfect for fall: Buttermilk Pumpkin Pound Cake. I remember the first time I made this. It was a chilly October afternoon, the leaves were doing that gorgeous colorful dance outside my kitchen window, and the air smelled like pure autumn magic. The kids were actually behaving (a rare miracle!), and I thought, “Hey, I deserve a baking project!” Little did I know this Buttermilk Pumpkin Pound Cake would become a family favorite. It’s not too sweet, super moist, and the pumpkin spice just screams cozy.

This Buttermilk Pumpkin Pound Cake fits right into our busy family life because it’s easy to whip up (even with little helpers underfoot!) and it lasts for days… if we don’t devour it first, that is! Fellow kitchen warriors, you NEED this in your fall baking arsenal.

INGREDIENTS You’ll Need:

• 1 ½ cups (3 sticks) unsalted butter, softened
  • No worries if you only have salted! Just skip adding extra salt later in the Buttermilk Pumpkin Pound Cake.
• 3 cups granulated sugar
  • You can grab this at Target while doing your regular grocery run.
• 6 large eggs
  • Always a staple in my fridge.
• 1 teaspoon vanilla extract
  • I like to use the real stuff but imitation works too.
• 3 cups all-purpose flour
  • Mama always keeps a few bags on hand!
• 1 teaspoon baking powder
  • Check your expiration dates!
• ½ teaspoon baking soda
  • Same goes for baking soda.
• 1 teaspoon ground cinnamon
  • Smells like fall baking!
• ½ teaspoon ground nutmeg
  • Adds a little warmth!
• ¼ teaspoon ground cloves
  • Adds a depth of flavor.
• ¼ teaspoon salt
  • Balances out the sweetness in this Buttermilk Pumpkin Pound Cake.
• 1 cup buttermilk
  • If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes. Works like a charm!
• 1 cup pumpkin puree (not pumpkin pie filling)
  • This Buttermilk Pumpkin Pound Cake doesn’t have to break the bank; canned pumpkin is perfect.

Trust me, this Buttermilk Pumpkin Pound Cake ingredient list is manageable because mama doesn’t have time for fancy! I always double-check my baking powder and soda. Nobody wants a flat, sad cake! My family loves when I add a little extra cinnamon and nutmeg – it just makes the house smell incredible!

Let’s Make it Happen!

1. Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
   • Don’t skip the greasing and flouring! Trust me on this one.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
   • This usually takes about 3-5 minutes with an electric mixer. Perfect time to fold that laundry pile!
3. Beat in the eggs one at a time, then stir in the vanilla extract.
   • Make sure each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
   • This ensures everything is evenly distributed throughout the Buttermilk Pumpkin Pound Cake.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   • Don’t overmix! Overmixing can lead to a tough cake.
   • Start with a bit of the flour mixture, then some buttermilk, then more flour, more buttermilk, ending with the flour mixture.
6. Stir in the pumpkin puree until well combined.
   • Your Buttermilk Pumpkin Pound Cake batter should look smooth and creamy.
7. Pour the batter into the prepared loaf pan and spread evenly.
   • Knock the pan gently on the counter to release any trapped air bubbles.
8. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
   • In my chaotic kitchen, this Buttermilk Pumpkin Pound Cake usually takes closer to 70 minutes. It’s worth the wait!
   • Your Buttermilk Pumpkin Pound Cake should smell amazing by now!
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
   • This prevents the cake from sticking to the pan.
10. Slice and serve!
    • Here’s where I used to mess up my Buttermilk Pumpkin Pound Cake – I would try to slice it while it was still too warm!

While your Buttermilk Pumpkin Pound Cake is doing its thing, pour yourself that well-deserved coffee! Here’s a sanity-saving tip: line your loaf pan with parchment paper so it comes out easily.

How We Love to Eat This!

My kids devour this Buttermilk Pumpkin Pound Cake when I serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes, I even drizzle it with a little maple syrup for extra sweetness! This Buttermilk Pumpkin Pound Cake is perfect for those crazy weeknight dinners when I need a quick and easy dessert.

We love bringing this easy Buttermilk Pumpkin Pound Cake to potlucks and fall gatherings. It’s always a hit! For a festive touch, I sometimes dust the top with powdered sugar or make a simple glaze with powdered sugar and milk. Leftovers (if there are any!) are amazing toasted with a little butter. Trust me, give this Strawberry Cream Cheese Pound Cake a try! You won’t regret it.

This Buttermilk Pumpkin Pound Cake reminds me of another family favorite, our Pumpkin Spice Cake Roll; both scream fall! And if your kids love this, they’ll go crazy for Pumpkin Cheesecake Bars.

For more amazing Pumpkin Cake recipes, visit this Pumpkin Buttermilk Pound Cake link!

FAQs: Your Questions Answered

• Can my picky eater handle this Buttermilk Pumpkin Pound Cake?

  Honestly, it depends on the picky eater! The pumpkin flavor is subtle, but the spices are definitely there. Start with a small slice and see what they think. You might be surprised! My youngest, who usually turns his nose up at anything orange, actually loves this Buttermilk Pumpkin Pound Cake.

• What if I burn my Buttermilk Pumpkin Pound Cake? (Asking for a friend… okay, it was me!)

  We’ve all been there! If the top is getting too dark, tent it with foil for the remaining baking time. If it’s REALLY burnt, you can try carefully slicing off the burnt parts. The inside might still be salvageable! Don’t throw the whole cake away, check this out at Glazed Pumpkin Pound Cake Recipe – Lana’s Cooking.

• Can I make this Buttermilk Pumpkin Pound Cake ahead for meal prep?

  Absolutely! This Buttermilk Pumpkin Pound Cake is actually even better the next day. The flavors have more time to meld together. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

• Can I freeze this Buttermilk Pumpkin Pound Cake?

  Yes! Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 2 months. Thaw it overnight in the fridge before serving.

• Can I use pumpkin pie filling instead of pumpkin puree?

  I wouldn’t recommend it. Pumpkin pie filling has added sugar and spices, which will throw off the balance of the recipe. Stick with plain pumpkin puree for the best results in this Buttermilk Pumpkin Pound Cake.

• My batter is lumpy! What did I do wrong?

  Don’t panic! It could be that your butter was too cold. Make sure it’s softened to room temperature before creaming it with the sugar. A few lumps are okay, though, as long as everything is generally well combined.

• Can I add chocolate chips to this Buttermilk Pumpkin Pound Cake?

  You bet! Chocolate chips would be a delicious addition. I would recommend using about 1 cup of chocolate chips.

For an amazing twist on the recipe, visit this Buttermilk-Pumpkin Pound Cake – Burrata and Bubbles link! For more sanity-saving dinner ideas, check out this link Pumpkin Spice Cake Roll!

Final Thoughts: Buttermilk Pumpkin Perfection

This Buttermilk Pumpkin Pound Cake is special to my family because it reminds us of cozy fall days and the simple joy of baking together. It’s a recipe that’s been passed down (with a few tweaks!) and one I hope my kids will make for their own families someday.

Here are a few of my Buttermilk Pumpkin Pound Cake Mom Hacks:

• Parchment Paper Power: Always line your loaf pan with parchment paper for easy removal.
• Spice It Up: Don’t be afraid to experiment with different spices. A pinch of ginger or allspice can add a fun twist.
• Make It a Bundt: This recipe works great in a Bundt pan too! Just adjust the baking time accordingly.

Here are a few family-tested variations:

• My husband loves it with chopped walnuts or pecans.
• The kids are fans of adding a cream cheese glaze.
• I sometimes drizzle it with a caramel sauce for extra decadence.

I hope you enjoy making this Buttermilk Pumpkin Pound Cake as much as my family does. Remember, it’s okay if it’s not perfect! The most important thing is that you’re creating memories in the kitchen with your loved ones. Go ahead, give this Buttermilk Pumpkin Pound Cake a try and make it your own! I promise you will love it!

 

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