Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
PUMPKIN SPICE POUND CAKE | Makes (1) LB LOAF SIZE | Easy DIY
This deliciously moist 9X5-inch loaf size PUMPKIN SPICE POUND CAKE never disappoints. Recipe below...
Shop for your favorite things...
PUMPKIN SPICE POUND CAKE
Preheat oven to 350 degrees F.
Lightly grease and flour (1) 9X5-inch loaf pan. Set aside.
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cups unsalted butter, at room temperature
2/3 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
1/2 cup canned pure 100% pumpkin purée
2 tablespoon coconut milk or substitute with whole milk or cream
1-2 tablespoons raw pumpkin seeds, optional
GLAZE
1/2 cup powdered sugar
1-2 teaspoon rum or substitute with water or milk
1. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. Set aside.
2. In a large mixing bowl beat together, on medium-high speed, softened butter, granulated sugar, and brown sugar until light and creamy. About 3-4 minutes.
3. Add eggs, one at a time, beating 15-20 second until the yoke can no longer be seen.
4. Add vanilla extract. Beat for an additional 1 minute.
5. Add 1/3 of flour, coconut milk, and pumpkin purée, at a time, beating for 30 seconds after each addition or until flour is mixed well into butter mixture.
6. Add Pumpkin Cake batter into prepared baking loaf. Sprinkle pumpkin seeds evenly over top, optional.
7. Bake in preheated oven, on the middle rack, for 60 to 65 minutes or until a toothpick inserted into the middle come out clean. Bake for an additional 3-5 minutes if batter shows on toothpick.
8. Cool baked PUMPKIN SPICE POUND CAKE on cooling rack for 10-15 minutes before add glaze.
9. Whisk powdered sugar with rum until smooth. Evenly drizzle over warm CAKE. Cool for 1-2 hours before slicing.
TIPS: Store at room temperature for 1 day in an airtight container, or freeze in a sealed airtight container up to 3 months. I recommend cutting POUND CAKE into 1-inch slices before sealing and freezing. Thaw in refrigerator over night. Microwave for 5 seconds (at a time) until desired warmness!!
~~~ENJOY your Homemade PUMPKIN SPICE POUND CAKE~~~
JOIN ME ON...
Instagram:
Pinterest:
Twitter:
Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
Music by...Kevin MacLeon (
#food #poundcake #cake #recipe #dessert #video #homemade
Pumpkin Pound Cake With Raspberry Sauce - Help at Home
In this video, I show you how to make a delicious and mild flavored pumpkin pound cake. The recipe is by Libby’s, the most popular canned pumpkin around, and the creator of the famous No Fail Pumpkin Pie. This pound cake is not only flavored with pumpkin, but also a small amount of almond extract. This is the extract most notably used in wedding cakes and their icings. So if take a bite and think, “Where have I tasted this before?” That’s where! ???? I hope you enjoy this recipe as much as my wife and I have during our testing of it.
Libby’s Pumpkin Patch Pound Cake
2/3 cup butter softened (not melted)
1 cup sugar
¾ cup Libbys solid pack pumpkin (canned about 15 oz)
½ tsp almond extract
4 eggs
2 cups cake flour
1 tsp baking powder
1/8 tsp salt
Fresh Raspberry Sauce (lightly adapted from Allrecipes.com Chef John)
2 cups fresh or 2 pkgs 10oz frozen raspberries, thawed
2 tsp lemon juice or more to taste
¼ cup sugar
about 1TBS water
-----------------------------------------------------------------------------------------------------------
Support the channel through PayPal.Me
Proceeds enable me to buy recipe ingredients and improve the channel. All content remains free.
-----------------------------------------------------------------------------------------------------------
Be sure to follow me on:
YouTube
Twitter
Instagram
Or email to: helpathomejim@gmail.com
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Music Provided by MU - Music Unleashed:
Track: New beginnings - [MU release]
Track link:
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Martha Stewart's Delicious Spiced Pumpkin Bread | Martha Bakes Recipes
Martha Stewart's pumpkin bread recipe uses a quick bread batter and requires no yeast. The freshly grated nutmeg, allspice, and cinnamon add a delicate yet delicious spiced flavor to this classic pumpkin bread.
#Pumpkin #PumpkinBread #Fall #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:28 Dry Ingredients
01:10 Wet Ingredients
02:26 Spoon in Dry Ingredients
03:00 Spoon Batter into Loaf Pans
Get the recipe for Pumpkin Bread:
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Delicious Spiced Pumpkin Bread | Martha Bakes Recipes
Delicious Moist Pumpkin Pound Cake, Easy Recipe, Perfect Dessert for Fall, Inspirational Thought
A perfect dessert for the fall. This easy-to-make Pumpkin Pound Cake is a delicious moist cake that is scrumptious served with cool whip. We made this to take to a Carry-In Fellowship Meal we had at church. We had a container of Cool Whip with the cake so each person could add a dollop to their piece of cake. So good and a great alternative to a cream cheese icing or glaze.
Recipe for Pumpkin Pound Cake
1 1/4 cup crisco oil
2 1/2 cup granulated sugar
5 eggs (room temperature)
2 1/4 cup mashed pumpkin (Libby's pure pumpkin puree)
2 1/2 tsp baking soda
1/2 tsp salt - plus a pinch
1/2 tsp ginger - plus a pinch
1/4 tsp nutmeg - plus a pinch
1 1/4 tsp ground cloves
2 1/2 tsp ground cinnamon
2 1/2 cup sifted all-purpose flour
Mix together: crisco oil and sugar.
Add eggs one at a time.
Mix for 5 minutes
Add pumpkin, salt, baking soda and all spices
Add sifted all-purpose flour
Mix well.
Pour in a greased and floured 9 inch tube pan.
Bake 350 for 1 hour or longer (until toothpick comes clean)
Let rest for 10 minutes before removing from the pan.
Cool completely.
Serve with cool whip
Link for the Nordic Ware pan we use.
Nordic Ware Pound Cake Pan (also Angel Food) -
The Golden Thought of Inspiration today is:
I have decided to follow Jesus.
No turning back.
No turning back
If you shop through our affiliate amazon link, we may receive a small commission; however, your price remains the same.
Website for our Labrador Puppies
#hershbergersmiraclehomestead #mennonitebakers #pumpkinpoundcake #bakingfromscratch #perfectfalldessert #coolwhip #labradors #sisters #specialneedsbrother #inspirationalthought #followjesus #makeadecision #noturningback
Time Stamps:
0:00 Intro
0:18 Making Pumpkin Pound Cake
7:00 Pound Cake Out of the Oven
10:22 Golden Thought of Inspiration