Pumpkin Pound Cake Recipes

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:

• 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.

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:

• 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:

• 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 up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown). Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices. Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan. Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done. Meanwhile, prepare the brown butter pecan icing. Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom. Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff. Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired. Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

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°F.
• Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
• Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
• Beat in one egg at a time.
• In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
• Add dry ingredients to pumpkin mixture and beat.
• Scrape batter into prepared pan and smooth top (Note: pan will be full).
• Bake 70-80 minutes or until toothpick comes out clean.
• Cool in pan for about 15
• Glaze:.
• In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
• Drizzle over top of cooled cake, and service.

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 the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
• Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
• Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
• Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
• Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
• Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.