Pumpkin Pound Cake Recipes

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.

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Steps:

• In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.

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.

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.

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.

Steps:

• In a mixing bowl, cream butter and sugar. 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 9-in. x 5-in. x 3-in. loaf pans.
• Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from 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.
• Yield: 16 servings.

Steps:

• Grease and flour a standard loaf pan.
• Preheat oven to 350°F.
• Combine first 7 ingredients in bowl of food processor and pulse a few times to mix.
• Add butter and one egg.
• Process until mixture is moistened.
• With machine running, add remaining ingredients, scraping bowl as necessary.
• Bake for 1 hour and 10 minutes, or until tester comes out clean.
• Cool in pan 10 minutes.
• Remove from pan and cool on rack.

Steps:

• Mix sugar and eggs in large bowl. Pour in oil, beating at medium speed until well blended, about 3 minutes.
• Mix dry ingredients together, then add them to batter.
• Add pumpkin and mix at slower speed until blended. Pour mixture into well-greased and floured tube pan.
• Bake at 350 degrees F for 1 hour. Cool on wire rack before adding icing.
• To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth. After icing the cooled cake, sprinkle top with nuts if desired.