I wanted to make a pound cake that wasn’t just rich and moist, but also layered with flavors of fall. This recipe uses sweet pumpkin, creamy chestnuts, and a touch of oats and nuts for texture. Every bite has a soft, tender crumb with little pockets of chestnut pieces that make it so satisfying.
Pumpkin Chestnut Pound Cake
Autumn is finally here, and that means it’s the perfect time to enjoy all things pumpkin. The cooler days always make me crave cozy, homemade bakes that fill the kitchen with warmth and comfort.
To be honest, my family isn’t too fond of eating pumpkin on its own. But when it’s baked into cakes, breads, or other treats, suddenly everyone loves it!
This Pumpkin Pound Cake with Chestnuts has quickly become one of our absolute favorites.
The soft, moist pumpkin cake pairs beautifully with the nutty crunch of chestnuts, making it a seasonal delight we look forward to every year.
I personally love using kabocha squash for its natural sweetness and creamy texture, but you can easily swap in regular pumpkin with great results.
Why you‘ll love this recipe
- Perfectly moist and soft thanks to pumpkin puree.
- Naturally sweet and nutty flavor from chestnuts.
- Simple, wholesome ingredients—easy to bake at home.
- A beautiful cake that works for tea time, gatherings, or as a holiday treat.
Ingredients:
For the Cake:
- 150g mashed Kabocha squash (steamed and pureed)
- 2 large eggs, at room temperature
- 70g whole milk
- 80g cake flour (low-protein flour)
- 3g baking powder
- 10g zero-calorie sweetener (e.g., erythritol)
For Texture & Flavor:
- 50g cooked chestnuts, chopped (some for batter, some for decoration)
- 30g instant oats
- 40g mixed nuts (e.g., walnuts, almonds), toasted and chopped
For Decoration:
- 4 thin slices steamed Kabocha squash
- 3-4 whole cooked chestnuts
- Reserved toasted nuts
Note on Ingredients:
- Kabocha Squash: This Japanese pumpkin is preferred for its sweet, dense, and dry flesh, which creates a more concentrated flavor and moist crumb. If you must substitute with canned pumpkin puree, ensure it is 100% pure pumpkin and not pumpkin pie filling, and blot it with a paper towel to remove excess moisture.
- Cake Flour: This low-protein flour is essential for achieving a tender, soft crumb. Do not substitute with all-purpose flour, as it will make the cake tougher.
- Zero-Calorie Sweetener: This keeps the cake light. You can substitute with 15g of granulated sugar for a more traditional sweetness.
- Oats: Use instant or quick-cooking oats. Do not use old-fashioned or steel-cut oats, as they will not soften properly and will make the texture gritty.
Instructions:
1. Preparation and Preheating
Preheat your oven to 180°C (350°F). Allow the oven to fully preheat for at least 10 minutes to ensure an even bake. Prepare a loaf pan by lining it with parchment paper, allowing some overhang on the sides for easy removal later.
Ensure you have 150g of steamed Kabocha squash. If you are starting from fresh, wash the squash, cut it into 1-2cm cubes, and steam for 15-20 minutes until very tender. Let it cool, then mash it until smooth.
2. Make the Cake Batter
In a large mixing bowl, combine the 150g of Kabocha squash and the 10g of sweetener (if using). Mash until smooth.
Add the 2 room-temperature eggs to the bowl. Pour in the 70g of whole milk and whisk until the liquid ingredients are well combined and smooth.
Sift the 80g of cake flour and the 3g of baking powder directly into the wet ingredients.
Whisk until no dry flour remains. Be careful not to overmix.
Add the 30g of instant oats and most of the chopped, toasted nuts and chestnuts to the batter (reserve some for the top). Gently fold them in until they are evenly distributed.
3. Assemble and Bake
Pour the finished batter into your prepared loaf pan. Use a spatula to smooth the top into an even layer.
Artfully arrange the reserved 4 thin Kabocha slices, 3-4 whole chestnuts, and reserved chopped nuts on top of the batter. Gently press them down slightly so they adhere but are still visible.
Place the pan in the preheated oven on the middle rack. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. If the toothpick comes out with wet batter, bake for an additional 2-3 minutes and test again.
4. Cool and Serve
Once baked, remove the pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for at least 20 minutes. Then, use the parchment paper overhang to carefully lift the cake out of the pan and onto the rack to cool completely. This cooling period is important for the texture to set properly. Slice and serve.
Frequently Asked Questions
Can I make this cake sugar-free?
Yes! Use erythritol or stevia as written, or skip sweetener entirely—the pumpkin and chestnuts provide natural sweetness.
Can I replace chestnuts?
Yes, walnuts, hazelnuts, or pecans work beautifully. For a fruity twist, use dried cranberries or raisins instead.
What‘s the best pumpkin to use?
Kabocha squash (Beibei variety) is ideal because it’s sweet and starchy. Butternut squash also works well.
How do I store this cake?
Wrap and store at room temperature for up to 2 days, or refrigerate for 4–5 days. It also freezes well for up to 1 month.
My Pumpkin Pound Cake | Moist & Easy
Ingredients
For the Cake:
- 150 g mashed Kabocha squash steamed and pureed
- 2 large eggs at room temperature
- 70 g whole milk
- 80 g cake flour low-protein flour
- 3 g baking powder
- 10 g zero-calorie sweetener e.g., erythritol
For Texture & Flavor:
- 50 g cooked chestnuts chopped (some for batter, some for decoration)
- 30 g instant oats
- 40 g mixed nuts e.g., walnuts, almonds, toasted and chopped
For Decoration:
- 4 thin slices steamed Kabocha squash
- 3-4 whole cooked chestnuts
- Reserved toasted nuts
Instructions
Preparation and Preheating
- Preheat your oven to 180°C (350°F). Allow the oven to fully preheat for at least 10 minutes to ensure an even bake. Prepare a loaf pan by lining it with parchment paper, allowing some overhang on the sides for easy removal later.
- Ensure you have 150g of steamed Kabocha squash. If you are starting from fresh, wash the squash, cut it into 1-2cm cubes, and steam for 15-20 minutes until very tender. Let it cool, then mash it until smooth.
Make the Cake Batter
- In a large mixing bowl, combine the 150g of Kabocha squash and the 10g of sweetener (if using). Mash until smooth.
- Add the 2 room-temperature eggs to the bowl. Pour in the 70g of whole milk and whisk until the liquid ingredients are well combined and smooth.
- Sift the 80g of cake flour and the 3g of baking powder directly into the wet ingredients.
- Whisk until no dry flour remains. Be careful not to overmix.
- Add the 30g of instant oats and most of the chopped, toasted nuts and chestnuts to the batter (reserve some for the top). Gently fold them in until they are evenly distributed.
Assemble and Bake
- Pour the finished batter into your prepared loaf pan. Use a spatula to smooth the top into an even layer.
- Artfully arrange the reserved 4 thin Kabocha slices, 3-4 whole chestnuts, and reserved chopped nuts on top of the batter. Gently press them down slightly so they adhere but are still visible.
- Place the pan in the preheated oven on the middle rack. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. If the toothpick comes out with wet batter, bake for an additional 2-3 minutes and test again.
Cool and Serve
- Once baked, remove the pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for at least 20 minutes. Then, use the parchment paper overhang to carefully lift the cake out of the pan and onto the rack to cool completely. This cooling period is important for the texture to set properly. Slice and serve.
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