Buttermilk Pumpkin Pound Cake – Moist, Flavorful, and Perfect for Fall

Introduction

When autumn rolls around, there’s nothing more comforting than the warm aroma of pumpkin and spices wafting through your kitchen. Buttermilk Pumpkin Pound Cake is a rich, tender dessert that combines the creamy tang of buttermilk with the earthy sweetness of pumpkin purée. With a buttery crumb and subtle hints of cinnamon, nutmeg, and cloves, this cake is perfect for cozy evenings, holiday gatherings, or as a make-ahead treat for guests.

If you love pumpkin bread but crave something more indulgent, this recipe delivers the best of both worlds. The buttermilk keeps the cake ultra-moist, while the pumpkin adds depth of flavor without being overly sweet. And when topped with a simple glaze or dusting of powdered sugar, this cake becomes a showstopper.

In this article, we’ll cover:

• Why buttermilk is a game-changer in pumpkin pound cake.
• Ingredients and step-by-step instructions.
• Baking tips for the perfect texture.
• Creative serving ideas.
• Storage and freezing tips.

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Why Use Buttermilk in Pumpkin Pound Cake?

While most pumpkin desserts are moist on their own, buttermilk takes it up a notch. Here’s why:

1. Tender Crumb: Buttermilk’s acidity softens gluten, making your pound cake lighter and softer than using regular milk.
2. Enhanced Flavor: The tangy undertone balances pumpkin’s sweetness and spices, giving the cake a well-rounded taste.
3. Better Rise: The acid in buttermilk reacts with baking soda, creating a tender, fluffy cake without being airy like a sponge.
4. Moisture Retention: Buttermilk ensures your cake stays moist for days without drying out.

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Ingredients for Buttermilk Pumpkin Pound Cake

Here’s what you’ll need:

Dry Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, at room temperature
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 cup buttermilk, at room temperature
• 2 tsp vanilla extract

Optional Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract

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Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

3. Cream Butter and Sugar

In a large mixing bowl (or stand mixer), beat the softened butter and sugar together on medium speed until light and fluffy (about 3–4 minutes). This step is key for aerating the batter.

4. Add Eggs One at a Time

Beat in the eggs, one at a time, scraping down the sides of the bowl between additions to ensure even mixing.

5. Incorporate Pumpkin

Mix in the pumpkin purée until smooth. The batter may look slightly curdled—this is normal.

6. Alternate Dry Ingredients and Buttermilk

On low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture. Do not overmix—just combine until no streaks remain.

7. Add Vanilla

Stir in the vanilla extract for a final boost of flavor.

8. Bake

Pour the batter into the prepared pan(s) and smooth the top. Bake for 55–65 minutes (bundt pan) or 45–55 minutes (loaf pans), or until a toothpick inserted in the center comes out clean.

9. Cool

Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

10. Optional Glaze

For a sweet finish, whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake.

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Baking Tips for Perfect Pound Cake

• Measure Flour Correctly: Spoon flour into the measuring cup and level with a knife—too much flour can make your cake dense.
• Room Temperature Ingredients: Butter, eggs, and buttermilk should be at room temp to mix evenly and create a smooth batter.
• Don’t Overmix: Once you add flour, mix gently to avoid toughening the cake.
• Check Early: Oven temperatures vary, so start checking for doneness a few minutes before the suggested bake time.

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Variations to Try

• Maple Glaze: Swap the milk in the glaze for pure maple syrup for a warm fall twist.
• Pecan Crunch: Add 1 cup chopped toasted pecans to the batter for extra texture.
• Cream Cheese Swirl: Layer in sweetened cream cheese filling for a marbled effect.
• Chocolate Chips: Mix in 1 cup mini chocolate chips for a dessert that tastes like a pumpkin chocolate chip muffin in cake form.

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Serving Suggestions

This Buttermilk Pumpkin Pound Cake is versatile enough to serve in many ways:

1. With Coffee or Tea: A perfect mid-morning or afternoon treat.
2. As a Holiday Dessert: Dress it up with whipped cream and caramel sauce.
3. For Breakfast: Enjoy a slice with yogurt and fruit for a sweet start to the day.
4. With Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a decadent dessert.

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Storage and Freezing Tips

• Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 4 days.
• Refrigerator: Keeps for up to 1 week when wrapped well.
• Freezer: Wrap individual slices or the whole cake in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.

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Nutritional Information (per slice, 12 servings)

(Approximate values)

• Calories: 320
• Fat: 14g
• Carbohydrates: 45g
• Protein: 4g
• Sugar: 28g

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Final Thoughts

This Buttermilk Pumpkin Pound Cake is the kind of recipe that makes your home smell like fall and your tastebuds thank you for every bite. Moist, flavorful, and easy to make, it’s the perfect dessert to bring to a potluck, serve at Thanksgiving, or keep on hand for cozy afternoons. Whether you enjoy it plain, glazed, or topped with whipped cream, it’s sure to become a seasonal favorite in your baking rotation.

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