Description
This easy Pumpkin Pound Cake recipe with Maple Glaze is a moist, spiced loaf bursting with real pumpkin and topped with a luscious maple glaze, perfect for a heartwarming fall dessert. It’s a simple, comforting treat that transforms pantry staples into a gourmet-tasting loaf.
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup pumpkin puree (100% pumpkin, not pie filling)
- 3 large eggs (room temperature)
- 0.5 cup vegetable oil (or melted unsalted butter)
- 1.5 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 2 tsp pumpkin pie spice (add an extra pinch of cinnamon for warmth)
- 1 tsp vanilla extract
- For the Maple Glaze:
- 1.5 cups powdered sugar
- 3 tbsp pure maple syrup (Grade A dark)
- 1 to 2 tbsp milk (any type, even plant-based)
Instructions
- Prepare Oven And Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 9×5 inch loaf pan, ensuring even coating to prevent sticking and create a golden crust.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, large eggs, vegetable oil (or melted butter), and vanilla extract until well combined and smooth, appearing creamy and uniformly orange.
- Mix Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk these dry ingredients together thoroughly to distribute evenly.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Use a spatula or wooden spoon and stop as soon as no streaks of flour remain. (If it looks dry, optionally splash in 1-2 tbsp milk for a smooth batter consistency before baking.) Avoid overmixing as it can lead to a tough loaf.
- Bake Loaf: Pour the pumpkin pound cake batter evenly into your prepared 9×5 inch loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake will be golden brown, and edges should begin to pull away from the pan. Do not open the oven door during the first 30 minutes of baking.
- Prepare Glaze And Drizzle: While the loaf cools (it should be completely cooled before glazing for the best finish), whisk together the powdered sugar, pure maple syrup, and 1-2 tablespoons of milk in a small bowl until smooth. The glaze should be smooth but thick enough to coat the back of a spoon. Drizzle this glorious maple glaze over the cooled loaf.
Notes
To avoid a sunken middle, do not overmix the batter or open the oven door too soon. Overbaking can lead to a dry cake; check for doneness at the earlier end of the bake time. For a smooth glaze, whisk vigorously and add milk slowly (a half-teaspoon at a time). A very slight warming in the microwave can also help smooth out stubborn lumps. Use fresh, high-quality pure maple syrup for the best glaze flavor. If using homemade pumpkin puree, ensure it’s well-drained.
- Prep Time: 19 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: pumpkin pound cake, maple glaze, fall dessert, easy baking, family favorite, moist cake, spiced cake, autumn recipe, loaf cake, comfort food