Pumpkin Pound Cake Recipes

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PUMPKIN SPICE POUND CAKE



Pumpkin Spice Pound Cake image

I enjoy baking from scratch and sharing my treats with others. This recipe for nicely spiced pumpkin pound cakes one I've come to rely on. It's impossible to resist a slice topped with the sweet walnut sauce.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

1-1/2 cups butter, softened
2-3/4 cups sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin
WALNUT SAUCE:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup corn syrup
2 tablespoons butter
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. , Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely., For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.

Nutrition Facts : Calories 531 calories, Fat 26g fat (14g saturated fat), Cholesterol 140mg cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN POUND CAKE



Pumpkin Pound Cake image

Pumpkin pie goodness in a delicious pound cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.

Provided by Land O'Lakes

Categories     Pound     Pumpkin     Sweet     Baking     Creating New Traditions     Making It Photo-Ready     Vegetable     Cake     Dessert

Yield 16 servings

Number Of Ingredients 17

Pound Cake
3 3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups Land O Lakes® Butter softened
6 large Land O Lakes® Eggs
1 (15-ounce) can pumpkin
3/4 cup milk
Glaze
1 3/4 cups powdered sugar
4 ounces cream cheese, softened
3 to 4 tablespoons Land O Lakes® Half & Half
1 tablespoon Land O Lakes® Butter softened
2 teaspoons vanilla extract

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
  • Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside.
  • Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
  • Spoon batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
  • Combine powdered sugar, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.

Nutrition Facts : Calories 490 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 125 milligrams, Sodium 540 milligrams, Carbohydrate 64 grams, Fiber 2 grams, Sugar grams, Protein 7 grams

PUMPKIN-CHOCOLATE POUND CAKE



Pumpkin-Chocolate Pound Cake image

Looking for a delicious dessert idea made using Gold Medal® all-purpose flour? Then check out this pumpkin-chocolate pound cake recipe that's perfect to serve a group.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 16

3 cups Gold Medal™ all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/3 cups packed brown sugar
1 cup granulated sugar
4 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 teaspoons vanilla
1/2 cup milk
1 1/4 cups semisweet chocolate chips
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
  • In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.

Nutrition Facts : Calories 448, Carbohydrate 69 g, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 233 mg

PUMPKIN CAKE III



Pumpkin Cake III image

Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.

Provided by SUE CASE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 14

Number Of Ingredients 11

2 cups white sugar
1 ¼ cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g

PUMPKIN CAKE I



Pumpkin Cake I image

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

Provided by D Adams

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 ½ cups white sugar
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
  • Blend oil, beaten eggs, pumpkin and vanilla together.
  • Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 66.4 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 43.4 g

PUMPKIN POUND CAKE



Pumpkin Pound Cake image

Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days-so you can prepare it prior to your party.-Leah Grooms, Rockingham, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 13

1 cup butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon apple pie spice
1 cup solid-pack pumpkin
2 tablespoons rum extract
Confectioners' sugar

Steps:

  • In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts :

PUMPKIN POUND CAKE



Pumpkin Pound Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 11

Vegetable oil spray, as needed
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
Serving Suggestion: homemade sugarless whipped cream

Steps:

  • Preheat oven to 300 degrees F.
  • Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
  • In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
  • Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.

Nutrition Facts : Calories 244 calorie, Fat 18 grams, Fiber 4 grams

PUMPKIN POUND CAKE



Pumpkin Pound Cake image

Best enjoyed with a cup of coffee or scoop of vanilla ice cream.

Provided by Melissa Gray

Categories     Cakes

Time 3h25m

Number Of Ingredients 16

Baking spray with flour
3 cups (about 12 ¾ ounces) all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1 cup (8 ounces) unsalted butter, softened
1 ¾ cups packed light brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup canned pumpkin (from 1 [15-ounce] can)
½ cup sour cream
¼ cup unsalted butter
2 tablespoons pure maple syrup
1 tablespoon heavy whipping cream
6 tablespoons powdered sugar, sifted
2 tablespoons roughly chopped toasted pecans

Steps:

  • Prepare the Cake: Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
  • Beat together butter and brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 to 3 minutes. Reduce mixer speed to medium-low and add eggs, one at a time, beating until just combined after each addition; add vanilla and continue beating until just combined, about 15 seconds. Reduce mixer speed to low, and gradually add flour mixture alternately with pumpkin and sour cream, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan, and spread into an even layer.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 to 60 minutes. Let cool in Bundt pan on wire rack, 15 minutes. Loosen sides of cake gently with an offset spatula. Invert cake onto wire rack, and let cool completely, about 1 hour, 30 minutes.
  • Prepare the Glaze: Heat butter, maple syrup, and cream in a small saucepan over medium-low, stirring occasionally, until butter is melted. Remove from heat. Add powdered sugar to butter mixture and whisk until smooth, about 15 seconds. Let glaze cool at room temperature for 15 minutes. Pour cooled glaze over cake, and sprinkle with pecans. Let stand at room temperature until glaze is set, about 15 minutes, before serving.

PUMPKIN POUND CAKE



Pumpkin Pound Cake image

Make and share this Pumpkin Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h10m

Yield 1 ten-inch cake

Number Of Ingredients 12

1 cup butter or 1 cup margarine, softened
3 cups sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon apple pie spice
2 cups cooked mashed pumpkin (may use canned)
1/3 cup rum

Steps:

  • In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
  • Gradually add in sugar, beating at medium speed 5-7 minutes.
  • Add in eggs, one at a time, beating just until yellow disappears.
  • In another bowl, combine flour and the next 6 ingredients.
  • In another bowl, combine the pumpkin and rum.
  • Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
  • Mix at lowest speed just until blended after each addition.
  • Transfer batter into a greased and floured 10-inch tube pan.
  • Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
  • Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.

Nutrition Facts : Calories 5934.1, Fat 213.1, SaturatedFat 125.1, Cholesterol 1545.5, Sodium 4188.8, Carbohydrate 909.4, Fiber 14, Sugar 605.8, Protein 74.7

PUMPKIN POUND CAKE WITH CINNAMON GLAZE



Pumpkin Pound Cake With Cinnamon Glaze image

This comes from the Cooking Pleasures magazine. The glaze looks AMAZING and thick, and the pound cake is made in a bundt pan. This can be made up to 2 days ahead. I've been told you may want to use less ground ginger, also.

Provided by the_cookie_lady

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 -3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts

Steps:

  • For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
  • In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
  • In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
  • Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
  • For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.

Nutrition Facts : Calories 463.4, Fat 25, SaturatedFat 14.2, Cholesterol 137.3, Sodium 141.7, Carbohydrate 55.4, Fiber 1.2, Sugar 34.9, Protein 6.1

PUMPKIN TRUFFLE POUND CAKE WITH BROWNED BUTTER ICING



Pumpkin Truffle Pound Cake with Browned Butter Icing image

Hide a luscious surprise--a thick band of semisweet chocolate--in the center of this rich cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 16

2/3 cup (from 14-oz can) sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
3 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 1/2 cups butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
6 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter (do not use margarine)
1 cup powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
  • In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
  • In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
  • Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
  • Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.

Nutrition Facts : Calories 510, Carbohydrate 60 g, Cholesterol 135 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 40 g, TransFat 1 g

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PUMPKIN POUND CAKE WITH CREAM CHEESE GLAZE - DAISY'S KITCHEN
This pumpkin pound cake recipe was passed onto me by a friend who is an excellent baker. When she was visiting us this weekend, this is what she brought with her. As soon as I served it to everyone, it was gone after everyone took more than one serving. After asking her the recipe, I decided to give it a try. After few adjustments according to our taste buds, it came out exactly …
From daisyskitchen.com
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PUMPKIN POUND CAKE WITH CREAM CHEESE ICING RECIPE
2021-12-13 Preheat the oven to 350 degrees F. Grease a bundt pan or loaf pan with butter or cooking spray. Set aside. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix. In a bowl, cream together the butter and sugar. Add eggs one by one, making sure to incorporate them completely after each addition.
From recipes.net
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SPICED PUMPKIN POUND CAKE WITH CREAM CHEESE FROSTING
2021-10-12 Easy pumpkin pound cake recipe filled with your favorite fall spices including cinnamon, ginger and nutmeg and topped with a rich cream cheese frosting. I found this recipe years ago on the Internet. It is a super moist pound cake that is not too sweet, allowing those warm, autumn spices to really show off their fall bulous flavor.
From simplydeliziousbaking.com
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PUMPKIN POUND CAKE RECIPE - BAKERRECIPES.COM
2010-06-17 What Makes This Pumpkin Pound Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Pound Cake. Ready to make this Pumpkin Pound Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, …
From bakerrecipes.com
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PUMPKIN POUND CAKE WITH WALNUT SAUCE RECIPE - PILLSBURY.COM
Heat oven to 350°F. Generously grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In large bowl, beat granulated sugar and 1 1/2 cups butter until light and fluffy. Add 1 teaspoon vanilla; beat in 1 egg at a time until well blended. In small bowl, mix flour, baking powder, 1/2 teaspoon salt, the cinnamon, ginger and cloves.
From pillsbury.com
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PUMPKIN POUND CAKE WITH BUTTERMILK GLAZE RECIPE | MYRECIPES
Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack. To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
From myrecipes.com
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BUTTERMILK-PUMPKIN POUND CAKE - BURRATA AND BUBBLES
2019-11-26 Beat in the eggs one at a time. Once you beat in all the eggs, add about ½ cup of the flour into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk. Beat in the pumpkin puree.
From burrataandbubbles.com
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PUMPKIN POUND CAKE - LIFE LOVE AND SUGAR
2021-10-18 Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes. Add eggs one at …
From lifeloveandsugar.com
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PUMPKIN POUND CAKE - EASY PEASY MEALS
2019-08-28 Instructions. In a large bowl, combine sugar and oil and cinnamon and pumpkin pie spice until blended. Add eggs, one at a time, beating well after each addition (this makes the bread fluffier). Add in sour cream and mix well. In a separate bowl, combine flours, baking soda, and …
From eazypeazymealz.com
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PUMPKIN BREAD - THE FIRST YEAR - STEP BY STEP DESSERT RECIPES THAT …
2013-09-12 Instructions. Preheat oven to 350º F. In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg. In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.
From thefirstyearblog.com
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PUMPKIN CAKE WITH SPLENDA - THERESCIPES.INFO
Splenda Pumpkin Cake Recipe - Food.com great www.food.com. Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan. Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes.
From therecipes.info
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"COPYCAT" STARBUCKS PUMPKIN POUND CAKE - THE BAKING CHOCOLATESS
2018-10-14 Preheat oven to 350°F. Spray a 9x5 loaf pan with cooking spray, and line with parchment paper. In a medium size bowl combine flour, baking soda, baking powder, cinnamon and salt. Whisk and set aside. Using a mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
From thebakingchocolatess.com
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PUMPKIN CREAM CHEESE POUND CAKE - FRESH COAST EATS
2020-12-08 Prepare the filling in a separate bowl by mixing the cream cheese, egg and granulated sugar on medium speed with an electric mixer. Pour half of the pound cake batter into the bundt cake. Gently spoon the cream cheese filling layer into the pan and top with the remaining batter. Bake in the preheated oven for 60 minutes or until cooked through.
From freshcoasteats.com
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Top Asked Questions

What is a pumpkin pound cake?
Pumpkin Pound Cake is the ultimate fall breakfast or dessert that takes just 10 minutes hands on time! This simple yet beautiful Pumpkin Pound Cake Recipe is topped with a luxurious Cream Cheese Glaze will become your favorite fall staple! What Is Pound Cake? What Do You Bake A Pound Cake In? What Glaze Works With This Cake? Did you make this?
How do you make a pumpkin cake?
Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.
What is the best way to make pumpkin bread?
Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking powder, pumpkin pie spice, and salt in a medium bowl. Beat together butter and brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, about 2 to 3 minutes.
What is the best recipe for pumpkin pie?
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside. Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed.

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