Caramel Glazed Pumpkin Pound Cake 

olivesnthyme.com 

All the flavors you love in pound cake, with a pumpkin twist! It's buttery, with a tender crumb, filled with pumpkin, pumpkin spice and topped with a quick caramel glaze.

olivesnthyme.com 

Line 9×5 loaf pan with parchment paper. Preheat oven to 350F (177C). Move an oven rack to the lower 1/3 of the oven. Whisk together flours, pumpkin spice, baking powder and salt.

Step 1:  

Beat the butter with the sugar. Slowly add eggs to the butter and sugar. Beat in the vanilla etxract. 

Step 2:  

Fold in dry ingredients and pumpkin to the wet ingredients in this order: dry, pumpkin dry, pumpkin, dry.

Step 3:  

Gently scoop the batter into the prepared loaf pan. Using a small offset spatula or spoon, level and smooth the batter into the corners and across the pan.

Step 4:  

Bake at 350F (177C) for 60-70 minutes. Check the top. It should be golden, but not burned. There should also be a large crack in the center of the cake. Cool in pan for 20 minutes. Remove from pan and cool an addtional 50 minutes (1 hr total).

Step 5:  

In a small sauce pan, combine the butter, maple syrup, sugar, cream, and salt. Bring the ingredients to a boil over medium high heat for 1 minute. Remove from heat and cool for 1-2 minutes. Pour the warm caramel sauce into a bowl with the powdered sugar and vanilla extract.

Step 6:  

Pour the caramel glaze over the cooled pumpkin pound cake. Allow 30-60 minutes for the glaze to fully set. Slice and enjoy!

Step 7:  

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