Pumpkin Pound Cake with Sour Cream

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9x5 inch loaf pan with butter and line the bottom with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together until the mixture looks pale and fluffy (about 3 minutes).
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the pumpkin puree and sour cream until the batter is smooth and velvety.
5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
6. Slowly add the flour mixture to the wet ingredients. Stir with a spatula just until no streaks of flour remain.
7. Pour the batter into the prepared pan and bake for 60-65 minutes, or until the top is mahogany-brown and a toothpick inserted into the center comes out clean.