1 1/2C (360 gr)unsweetened pumpkin puree, natural or canned
Instructions
Preheat the oven to 338º F (170° C). Line a rectangular baking pan with high walls of 9.80 x 4.80 inches (25 cm x 12 cm) with parchmet paper.
In a medium bowl, sift the flour with the salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves.
Place the oil in a large bowl with the two types of sugar and beat with a hand whisk or electric mixer for 2 minutes until the mixture lightens in color and turns fluffier.
Add the vanilla extract and then the eggs one at a time, beating after each one to mix well. Beat for 1 more minute until smooth.
Add the pumpkin puree and beat until fully integrated. At this point the mixture may be a little lumpy but it is fine.
Mix in the flour mixture in three separate additions, beating after each one. Beat just until the ingredients are integrated and there are no lumps of flour.
Pour the mixture into the pan and bake at 338º F (170° C) for approximately 50 minutes until a wooden stick comes out clean when inserted.
Once ready, remove the pound cake from the oven, let it rest for about 10 minutes inside the pan and then carefully turn it out and enjoy.