Mom’s Pumpkin Spice Loaf Pan Pound Cake

I wait all year in anticipation of Fall to make my Pumpkin Spice Loaf Pan Cake. To me it captures the rich essence of the autumn season with it’s rich, buttery and spiced flavors, it’s the loaf cake that turns one slice in to seconds and possibly thirds for my family. It does not require any fancy equipment to make, its just me and my little chef turning the kitchen upsided down with a sink full of dishes at the end while our kitchen smells like something out of a bakery.

The Secret Behind This Recipe

Our method is balance, we use real pumpkin puree for moisture and depth, but keep the batter structured with a classic pound cake fat to flour ratio.

Brown sugar brings caramel goodness  while a touch of sour cream keeps the crumb tender and velvety. The spice blends we use are cardamom and black pepper which gives a warm flavor.

Ingredients

• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 4 large eggs, room temperature
• 1 cup (240 g) pumpkin puree (not pie filling)
• 1/3 cup (80 g) sour cream, room temperature
• 2 teaspoons vanilla extract
• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom (optional)
• 1/8 teaspoon finely ground black pepper

Optional Maple Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons pure maple syrup
• 1 tablespoon milk or cream (as needed for consistency)
• Pinch of salt

 Instructions

1. Prep the stage: Heat oven to 325°F (163°C).Grease a 9×5-inch loaf pan and line with a parchment sling.
2. Whisk: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, cardamom, and pepper.
3. Cream: Beat butter, granulated sugar, and brown sugar on medium-high until fluffy and pale, 3–4 minutes. This step makes the crumb tender.
4. Eggs in, one at a time: Beat in eggs, scraping the bowl after each. If it looks slightly curdled.
5. Flavor boosters: Mix in vanilla, pumpkin puree, and sour cream until smooth. Don’t over-mix.
6. Dry meets wet: Add dry ingredients in two additions on low speed, mixing just until no streaks remain. Over mixing creates a tough loaf.
7. Pan and pretty: Scrape batter into the pan, smooth top, and gently tap to release big air pockets. Optional: run a buttered knife down the center for a controlled split.
8. Bake low and slow: Bake 65–80 minutes, until a toothpick comes out with a few moist crumbs.Tent with foil at 55 minutes if browning too fast.
9. Cool with patience: Cool in pan 15 minutes, then lift out and cool on a rack at least 1 hour. Warm is fine; hot slicing is chaos. FYI.
10. Glaze (optional): Whisk powdered sugar, maple syrup, and a pinch of salt.Add milk/cream for a pourable drizzle. Glaze the cooled loaf and let it set 10–15 minutes.

Keeping It Fresh

• Room temp: Wrap tightly and store 2 – 3 days. Flavor actually improves on day two.
• Fridge: Wrap well to avoid drying out.
• Freeze: Slice, wrap individually, and freeze up to 2 months. Thaw at room temp, then toast lightly for a nice touch.
• Moisture tip: A small piece of parchment between slices prevents sticking and sadness.

Why This is Good for You

• Pumpkin power: Beta carotene for eye health and antioxidants.
• Spice squad: Cinnamon and ginger bring anti-inflammatory perks and warm circulation. C
• Lower sugar feel: Brown sugar plus spices means big flavor with less frosting needed.
• Mood food: Aromatics trigger memory and comfort responses.

Avoid These Mistakes

• Cold ingredients: Room temp butter, eggs, and sour cream blend smoother and trap air properly.
• Over-mixing: Once flour goes in, be gentle.
• Wrong pumpkin: Use 100% pumpkin puree, not pie filling. The latter is pre-sweetened and spiced.
• High heat rush: Baking at 350°F will dome and crack aggressively. 325°F gives an even rise and tender crumb.
• Slicing too soon: Let it set.Hot crumb tears and traps steam, which dries it out faster.

Alternatives

• Gluten-free: Use a quality 1:1 GF flour with xanthan gum. Add 1 extra tablespoon sour cream to keep it tender.
• Dairy-free: Swap butter for vegan baking sticks and sour cream for coconut yogurt.Expect a slightly softer crumb.
• Less sugar: Reduce total sugar by 1/4 cup; spices will carry the flavor. Don’t go further or texture suffers.
• Nutty crunch: Fold in 3/4 cup toasted pecans or walnuts. Or swirl in 1/3 cup cinnamon sugar for a coffee cake twist.
• Chocolate version: Add 3/4 cup mini chocolate chips.
• Mini loaves or muffins: Bake in mini pans 30–35 minutes, or muffins 18–22 minutes at 350°F. Start checking early.

FAQ

Can I use pumpkin pie spice instead of individual spices?

Yes. Use 2.5–3 teaspoons pumpkin pie spice and still keep the pinch of black pepper for dimension.

If you have cardamom, include it for a subtle floral lift.

My loaf cracked on top—did I mess up?

Nope. Pound cakes often crack because the exterior sets before the center rises. It’s a badge of honor and a glaze catcher, honestly the best part.

How do I know it’s done without drying it out?

Look for a golden top, edges just pulling from the pan, and a toothpick with moist crumbs (not wet batter).

An instant-read thermometer at 205–210°F in the center is foolproof.

Can I make this ahead for a party?

Absolutely. Bake a day ahead, cool fully, wrap tightly, and glaze the day of serving. The flavors meld and the texture improves.

What if I only have salted butter?

Use it and reduce added salt to 1/4 teaspoon.

Can I swap sour cream with Greek yogurt?

Yes, use full fat Greek yogurt for similar richness. The crumb may be slightly more tender but still excellent.

My Take

This Pumpkin Spice Loaf Pan Pound Cake is comfort food, it slices clean, tastes better the next day, and works for breakfast, dessert, or that 3 p.m sugar craving.  You guys will not be disappointed making this, it’s quick easy and yummy.