PUMPKIN POUND CAKE
1 cup butter, softened
3 cups sugar
1 cup canned pumpkin puree (no sweetened pie filling)
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
5 eggs
1 cup milk
3 cups all-purpose flour
1 tablespoon vanilla
Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin, spice and salt and mix completely. Add eggs one at a time beating well after each addition.
Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8 4-inch loaf pans.
Baked at 325 degrees F for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack.
Makes 2 (8-inch) loaves
Source: The Florida Department of Agriculture
1 cup butter, softened
3 cups sugar
1 cup canned pumpkin puree (no sweetened pie filling)
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
5 eggs
1 cup milk
3 cups all-purpose flour
1 tablespoon vanilla
Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin, spice and salt and mix completely. Add eggs one at a time beating well after each addition.
Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8 4-inch loaf pans.
Baked at 325 degrees F for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack.
Makes 2 (8-inch) loaves
Source: The Florida Department of Agriculture
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