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  #1   ^
Old Mon, Nov-03-03, 13:22
jeanyyy's Avatar
jeanyyy jeanyyy is online now
Senior Member
Posts: 8,537
 
Plan: HCG/LCHF
Stats: 224/201/190 Female 5'6"
BF:
Progress: 68%
Location: Lower Mainland, BC, Canad
Default Pumpkin Pound Cake

* Exported from MasterCook *

PUMPKIN POUND CAKE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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!

- - - - - - - - - - - - - - - - - - -
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.
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  #2   ^
Old Sat, Nov-08-03, 15:21
cwfgirl's Avatar
cwfgirl cwfgirl is offline
Senior Member
Posts: 2,154
 
Plan: South Beach
Stats: 185/180/175 Female 5'11"
BF:
Progress: 50%
Location: Hill Country, Texas
Default

Jean,
It's a pumpkin kind of day and this looks very yummy. Will make this after the bars come out of the oven!
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  #3   ^
Old Wed, Nov-19-03, 01:42
jeanyyy's Avatar
jeanyyy jeanyyy is online now
Senior Member
Posts: 8,537
 
Plan: HCG/LCHF
Stats: 224/201/190 Female 5'6"
BF:
Progress: 68%
Location: Lower Mainland, BC, Canad
Default

I hope it turned out for you, Krista!
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  #4   ^
Old Wed, Nov-19-03, 05:50
cwfgirl's Avatar
cwfgirl cwfgirl is offline
Senior Member
Posts: 2,154
 
Plan: South Beach
Stats: 185/180/175 Female 5'11"
BF:
Progress: 50%
Location: Hill Country, Texas
Default

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!
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  #5   ^
Old Wed, Nov-19-03, 06:43
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surfnmom surfnmom is offline
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Posts: 706
 
Plan: what ever
Stats: 198/177/000 Female 5'5
BF:
Progress: 11%
Location: usa
Default

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
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  #6   ^
Old Fri, Nov-21-08, 07:27
CarolynC's Avatar
CarolynC CarolynC is offline
Getting Healthy!
Posts: 1,749
 
Plan: General LC
Stats: 213/165/166 Female 5' 8.5"
BF:
Progress: 102%
Location: Tuscaloosa, AL, USA
Default

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
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  #7   ^
Old Tue, Nov-25-08, 21:13
TimesTwo's Avatar
TimesTwo TimesTwo is offline
Senior Member
Posts: 2,037
 
Plan: Atkins-ish
Stats: 168/128/115 Female 5 feet 0 inches
BF:
Progress: 75%
Location: Manhattan, NY!
Default

I made this for Thanksgiving last year, and I'm making it again this year. It's delicious!
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  #8   ^
Old Wed, Sep-26-18, 00:07
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 19,842
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
Default

I made this on the weekend, and it's really nice. Definitely a keeper. 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.
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  #9   ^
Old Sun, Jun-16-19, 19:39
Luzyanna's Avatar
Luzyanna Luzyanna is offline
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Posts: 2,937
 
Plan: Atkins
Stats: 162/146/135 Female 5'4Ē
BF:
Progress: 59%
Location: Louisiana
Default

Iíve made the pumpkin pound cake off Lindaís lowcarb site but the regular pound cake is better.
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  #10   ^
Old Sun, Jun-16-19, 19:46
FREE2BEME's Avatar
FREE2BEME FREE2BEME is online now
Senior Member
Posts: 2,726
 
Plan: Atkins & IF
Stats: 260/198/150 Female 65 inches
BF:
Progress: 56%
Location: Japan
Default

I canít 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, itís not legal to order it online since thereís some regulation with nuts. So, do you all think I can I use coconut flour? For some reason, Iím allowed to order that and flax meal.
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