Pumpkin Spice Pound Cake

This is an easy cake that mixes up in next to no time. Adapted from Lauren Chattman's recipe. I recommend making this recipe in the food processor; the texture does not come out quite right any other way. You can add ground cloves or other spices, or substitute pumpkin pie spice for the spices mentioned.

• Ready In: 1 hr 15 mins
• Serves: 10-12
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  cup sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground ginger
• 1⁄2 cup  cold unsalted butter, cut up
• 2  large eggs
• 1 3⁄4 cups pumpkin puree (canned is fine)
• 1  teaspoon vanilla

Directions

1. Grease and flour a standard loaf pan.
2. Preheat oven to 350°F.
3. Combine first 7 ingredients in bowl of food processor and pulse a few times to mix.
4. Add butter and one egg.
5. Process until mixture is moistened.
6. With machine running, add remaining ingredients, scraping bowl as necessary.
7. Bake for 1 hour and 10 minutes, or until tester comes out clean.
8. Cool in pan 10 minutes.
9. Remove from pan and cool on rack.