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+ servings
a loaf of gingerbread pumpkin pound cake on a round copper cooling rack. a slice of cake sits on a plate in the background cut in half with a fork. two slices have been cut off the front of the loaf and are leaning forward on the cooling rack.

gingerbread pumpkin spiced pound cake

Rebecca
A combination of pumpkin and gingerbread spice blends creates a sweet-and-spiced batter that sings with fall flavors. Make sure your ingredients are room temperature before you start mixing or the batter won’t come together smoothly.
See notes for adjustments.
4 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 5 mins
Cooling Time 1 hr
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 1 loaf

Ingredients
  

  • 110 grams unsalted butter, room temperature (½ cup)
  • 110 grams pumpkin puree (½ cup)
  • 200 grams brown sugar (1 cup, light or dark, packed tightly)
  • 85 grams honey (¼ cup)
  • 2 large eggs (at room temp)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 2 TBSP pumpkin pie spice
  • 1 TBSP gingerbread spice
  • 240 grams all-purpose flour (2 cups)
  • 220 grams sour cream or greek yogurt (1 cup, whole fat preferred)
  • 2 tsp vanilla
  • cinnamon sugar blend (for topping)

Instructions

  • Preheat your oven to 350°F.
  • Combine butter, pumpkin puree, brown sugar, and honey in the bowl of a stand mixer (or in a large mixing bowl, if using a hand mixer). Beat well at medium to medium-high speeds approx 2-3 minutes until well combined. There might be some visible flecks of butter but the mixture should be cohesive overall and well combined.
  • Add each egg one at a time, beating well between additions. Scrape down the side of the bowl before and after each egg.
  • Add the spice blends, salt, baking powder, and baking soda. Stir just until combined.
  • Add half of the flour to the pumpkin/sugar/egg/spice mixture. Gently stir the flour into the wet ingredients, scraping the sides and bottom of the bowl.
  • Add the sour cream or yogurt and vanilla, stir to combine.
  • Stir the rest of the flour into the wet ingredients until combined. Scrape down the sides and bottom of the bowl again.
  • Grease and flour a 9×5″ loaf pan. Pour the batter into the loaf pan and top with cinnamon sugar. Bake for 65-70 minutes or until a knife or skewer inserted into the center comes out clean.
  • Remove the pan from the oven. Run a knife between the edges of the pan and the loaf. Let cool in the pan for 15 minutes before turning out onto a cooling rack to finish cooling completely.

Notes

  • If using measuring cups instead of a kitchen scale for the flour, spoon the flour into the measuring cup then use the back of a knife to sweep excess off the top. This will prevent the cake from being too dense.
  • If your loaf appears to be browning too quickly after 50 minutes, tent a sheet of aluminum foil over the loaf and continue baking.
  • This recipe can also be baked in a 9-10 cup bunt pan for 50-55 minutes at 350°F.
  • If you don’t want to use pre-made spice blends sub in 3 1/2 tsp ground ginger, 3 tsp ground cinnamon, 1 1/2 tsp nutmeg, 1/2 tsp ground cloves, and 1/4 tsp allspice.
  • Optional: Stir 1/2 cup diced candied ginger into the batter before pouring into the loaf pan.
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