Step 1: Preheat your oven to 325°F (165°C) and grease a 9×5 inch loaf pan for your pumpkin maple swirl pound cake.
Step 2: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 5 minutes.
Step 3: Add the eggs one at a time, beating well after each addition to maintain the structure of the pumpkin maple swirl pound cake.
Step 4: Whisk together the flour, baking powder, and salt in a separate medium bowl.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the vanilla extract, until just combined for your pumpkin maple swirl pound cake base.
Step 6: Transfer 1 cup of the batter to a small bowl and stir in the pumpkin puree, maple syrup, cinnamon, and nutmeg.
Step 7: Spoon the plain batter and the pumpkin batter into the prepared loaf pan in alternating layers.
Step 8: Use a knife to gently swirl the batters together, creating the signature look of the pumpkin maple swirl pound cake.
Step 9: Bake for 65-75 minutes, or until a toothpick inserted into the center of the pumpkin maple swirl pound cake comes out clean.
Step 10: Cool the pumpkin maple swirl pound cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.