Pumpkin Pound Cake with Chocolate Ganache
Pumpkin Pound Cake – My easy pound cake recipe offers warm fall flavors like pumpkin spice and maple, drizzled with thick ribbons of chocolate ganache. Now who wants a slice?
Pumpkin Bread That’s Made for Dessert
If it makes you feel better, go ahead and call this pumpkin cake “pumpkin bread.” But we all know the truth…
These tender little loaves made with pumpkin puree, maple syrup, rustic pumpkin pie-inspired spices and butter, are most definitely pumpkin cake.
I slathered them with decadent chocolate ganache just to prove my point. This Pumpkin Pound Cake means serious(ly delicious) business.
Pumpkin Bread or Pumpkin Cake?
Growing up, I had such internal turmoil over the bread-cake dilemma.
Anytime a relative (or other adult) would serve me a piece of banana “bread” zucchini “bread” or any other such nonsense, I would taste it and immediately mark them as a liar in my mind.
Apparently I was a skeptical little thing. Yet even as a young child I could tell the difference between cake and bread.
Who were they trying to fool?
So today, I decided I better stick to my guns over the naming of this recipe and tell you upfront, this is a pumpkin cake.
The PERFECT Easy Pumpkin Pound Cake Recipe
Not only is it a cake, it’s a rich buttery pumpkin pound cake, so moist you could almost squeeze out the pumpkin essence if you tried.
The crumb is extremely fine, because I used Gold Medal Flour, which is always milled to smooth perfection. I also use part of a classic pumpkin pie spice-inspired combination of cinnamon, nutmeg, clove and maple to bring out the best qualities of the pumpkin flavor.
Subtle and sublime.
With or Without Chocolate Ganache?
You can serve this pumpkin pound cake just like this, or do what I did and blanket it in homemade chocolate ganache.
Pumpkin and chocolate work remarkably well together. The rustic notes of the pumpkin and spice balance the bitter-sweet notes of the chocolate.
Easy to make in the microwave, you can spoon the chocolate ganache over the top for messy fun, or get fancy with your piping bag.
Either way, this pumpkin pound cake is a win-win!
What You’ll Need to Make My Pumpkin Pound Cake with Chocolate Ganache
Pumpkin puree creates an ideal balance of moisture and cake-like texture, and using maple syrup rather than refined sugar helps keep this treat from being too sweet while also complementing the pumpkin spice flavors. Fall baking perfection!
Here’s what you need to make Pumpkin Pound Cake with Chocolate Ganache this season:
- All-purpose Gold Medal Flour
- Pumpkin puree – NOT pumpkin pie filling!
- Unsalted butter
- Baking powder
- Baking soda
- Pumpkin Pie Spices: Cinnamon, Nutmeg, Clove
- Maple syrup
- Semi sweet chocolate, either chopped or as chocolate chips
- Heavy cream
- 6 small (3×7”) or 2 large loaf pans
- Electric mixer
How to Make Pumpkin Pound Cake with Chocolate Ganache
This easy pound cake recipe is perfect for making on a chilly fall afternoon! In about an hour you can have warm, fragrant pumpkin cake cooling in your kitchen. Can’t you just imagine the deliciously sweet and spicy smell of pumpkin pie spices wafting through the house?
Here’s how to make the BEST Pumpkin Pound Cake with Chocolate Ganache:
- Preheat the oven to 350 and prepare either 6 small or 2 large loaf pans.
- In a medium bowl, combine your flour, pumpkin spices, baking soda and baking powder.
- In a separate medium bowl, cream butter and sugar using an electric mixer. You’ll want to get your butter nice and fluffy!
- To the butter mixture add eggs, syrup, and pumpkin puree, and beat until smooth.
- Add flour and pumpkin spice mixture to the batter, until just incorporated. Do not over mix!
- Distribute mix evenly between your pound cake pans; bake small loaves for approximately 30-40 minutes, and large pumpkin loaves for 40-50 minutes.
- After baking, allow the loaves to cool for 10 minutes.
While your loaves cool, make the Chocolate Ganache by microwaving chocolate and cream together in a bowl on short bursts (60-90 seconds at a time, stirring between heating) until cream is hot. Allow chocolate to set for a few minutes before drizzling over your Pumpkin Pound Cake loaves.
Pro Tip: Adorable little loaves make wonderful edible gifts for the holidays. Try surprising your neighbor with an easy pumpkin pound cake!
Sometimes a little gesture of goodwill can turn into a lasting relationship.
Just be sure to make an extra pumpkin pound cake for yourself this season: You deserve a treat, too!
See the Recipe Card Below for How to Make Pumpkin Pound Cake with Chocolate Ganache
Frequently Asked Questions
How long does this easy pound cake last?
This pound cake does not need to be stored in the fridge. Keep it in an airtight container, at room temperature, and it will last 3 to 5 days. If you do put it in the fridge, it can last for up to a week.
If you want to freeze the loaves, wrap them with plastic wrap and then aluminum foil. Then keep in the freezer for up to 6 months. Make sure to write the date so you know when you need to thaw and eat it!
Looking for more Sweet Pumpkin Spice Recipes for Fall?
- Pumpkin Bread Recipe
- The BEST Mini Pumpkin Pie Recipe
- Pumpkin Whoopie Pies
- Chocolate Chip Pumpkin Bars
- Layered Pumpkin Cheesecake Bars
- Pumpkin Texas Sheetcake with Buttermilk Frosting
- The Best Pumpkin Pie Recipe
Pumpkin Pound Cake with Chocolate Ganache
- 3 1/2 cups all-purpose Gold Medal Flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups sugar
- 3 sticks 1 1/2 cups unsalted butter, softened
- 6 large eggs
- 1 1/2 cups pumpkin puree NOT pumpkin pie filling
- 1/2 cup maple syrup
- 1 1/4 cup chopped semi-sweet chocolate or chips
- 1/2 cup California-made heavy cream
- Preheat the oven to 350 degrees F. Place 6 small 3x7 loaf pans on a baking sheet (or use 2 large loaf pans.) Spray them thoroughly with non-stick cooking spray.
- Mix the flour, cinnamon, nutmeg, clove, salt, baking powder and baking soda in a medium bowl and set aside. Then using an electric mixer and a separate bowl, cream the butter and sugar together until light and fluffy—3-5 minutes.
- Add the eggs, pumpkin, and maple syrup to the butter mixture and beat until smooth. Then slowly add the flour mixture until just combined. Scrape the bowl and beat again.
- Evenly distribute the batter into the loaf pans. Bake small loaves for 30-40 minutes, until a toothpick inserted into the middle comes out clean. Bake large loaves for 50-60 minutes.
- Allow the loaves to cool in the pan for at least 10 minutes. Then place the chocolate in a microwave safe bowl and pour the cream over the top. Microwave for 60-90 seconds until the cream is hot. Then allow the chocolate to sit another 2-3 minutes. Stir well to melt all the chocolate chunks into a smooth thick ganache.
- Either drizzle the chocolate ganache over the loaves in pans (for gifts) of gently dump the loaves out of the pans and drizzle with ganache to serve.
Disclosure: This recipe is sponsored by Gold Medal Flour. All opinions are always my own.