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  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, slightly softened
  • 1 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/3 cups canned pumpkin
  • 3 eggs
  • 1 1/2 cups sifted powdered sugar
  • 4 1/4 teaspoons water, about
  • 1 1/2 tablespoons chopped toasted walnuts


  1. To prepare cake, preheat oven to 325F.  Coat a 9 x 5-inch loaf pan with baking spray.
  2. Sift flour, baking powder, baking soda and salt onto a piece of wax paper.
  3. Beat butter, granulated sugar, brown sugar, cinnamon, nutmeg and cloves at medium speed until light and fluffy.  Beat in pumpkin (will look curdled.) Add eggs, one at a time, beating well after each addition.  Turn to low speed; gradually add flour mixture and beat until smooth and creamy.
  4. Pour into pan, smooth top and bake 1 hour 20 minutes or until a tester inserted in the center comes out clean.  Let cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack.
  5. To prepare glaze, beat powdered sugar and water to make a thick glaze, adding a few drops more water if necessary.  Spread over top of cake and sprinkle nuts in strip down center.
—Recipe by Jean Kressy

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The recipe was originally published as Pumpkin Pound Cake on

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