Pumpkin Pound Cake
 

* Exported from MasterCook *

PUMPKIN POUND CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 cup canned pumpkin
1 cup Splenda, bulk [I used 2/3 cup Splenda + 2 Tbsp brown Sugar Twin]
5 large eggs
6 ounces almond meal -- 2 cups [I went by the weight]
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice [I made my own - 2 tsps cinnamon, 1 tsp nutmeg, 1 tsp ginger - and used 1/2 teaspoon of the mixture]

Preheat oven to 300f. Spray a loaf pan with cooking spray and sprinkle 2T of the Splenda in the pan. Set aside.

Beat pumpkin, powder, vanilla and pumpkin spice with the sweetener until smooth.

Beat in eggs then almond flour. Add a little water IF needed to make it a thick, but pourable batter. [I didn't need to, my pumpkin was frozen so maybe had extra moisture]

Pour into prepared pan and bake 1 hour to 1 hour and 15 minutes. It will pull
away from the sides of the pan and "test" done with a toothpick when it's cooked correctly. [I baked mine about 50 minutes only - in a glass Pyrex loaf pan]

Top with freshly whipped cream with Splenda and pumpkin pie spice added!

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Per Serving (excluding unknown items): 95 Calories; 7g Fat (62.0% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 52mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Jean,
It's a pumpkin kind of day and this looks very yummy. Will make this after the bars come out of the oven!

I hope it turned out for you, Krista!

Oh my, this was awesome! I'm going to make it for Thanksgiving that's for sure. I was telling the gals at Curves about this and the pumpkin bars last night. Now I have to bring in the recipe AND samples LOL. Thanks again, Jean!

Hi, jean
This looks good,
will add this to my growning recipe collection :)

one question, how many carbs per a serving, and how many servings? was looking at the carb count you have listed is it 5 carbs per serving?

It's early, and my brain isn't fully functioning Yet LOL :)

duh saw the servings is 16 so 5 carbs a serving, and is that net carbs, sorry for being a pain in the butt so early

I made this yesterday. It was great.

I cut it into 12 slices. I used Sweetzfree, so no carbs in the sweetener. Fitday says that each slice had:

106 calories
8 g fat
5 g protein
4 g carb
2 g fiber
Net Carbs = 2 g per slice

I made this for Thanksgiving last year, and I'm making it again this year. It's delicious!

I made this on the weekend, and it's really nice. Definitely a keeper. :thup: I sent most of it to my DH's office, and it was a hit with the non-LCers, too.

I was worried that it wouldn't be moist enough. It's very similar to this recipe, which calls for a full cup of butter or a butter/cream cheese mixture... but the pumpkin makes it very moist. I think butter would make it ooze grease, basically. I added a pat of butter when I tried it out of the oven, and on subsequent days, didn't bother. I liked it with and without.

I didn't have granular Splenda, so I used about 1/3 cup of granular Sugar Twin (I think that's cyclamate here) plus some Sweetzfree (liquid Splenda) to taste. My pumpkin pie spice, like the OP's, was my own mixture - about 2 tsp cinnamon, 1 tsp ginger, and some allspice.

I lined the loaf pan with folded parchment paper, which made it a lot easier to deal with.

I’ve made the pumpkin pound cake off Linda’s lowcarb site but the regular pound cake is better.

I can’t buy almond meal here and even if I could, it would be unaffordable since a small packet of mixed nuts can run the equivalent of a few dollars. Also, it’s not legal to order it online since there’s some regulation with nuts. So, do you all think I can I use coconut flour? For some reason, I’m allowed to order that and flax meal.