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Pound Cake, Pumpkin (D/P)
Source: Good Housekeeping
Yield: 2 (9"x5") loaves

2 cups light brown sugar
2 cups (4 sticks) margarine or butter, softened
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon salt
6 large eggs
1 (16-oz.) can pumpkin (not pumpkin pie mix)

Grease two 9"x5" loaf pans.

In a large bowl, on low speed, beat brown sugar and margarine just until blended. Increase to high speed, beat until light and fluffy.

Reduce speed to low, add flour, baking soda, cinnamon, ginger, nutmeg, salt, eggs, and pumpkin, beat until well mixed, scraping bowl frequently. Increase to high speed for 2 minutes, occasionally scraping bowl. Spoon batter into pans.

Bake at 325°F for 70 to 75 minutes until toothpick inserted in the center comes out clean.

Cool loaves in pans on wire racks 10 minutes, remove from pans and finish cooling on racks.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A