Pumpkin Pound Cake Recipe

Name: Pumpkin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil spray, as needed; 2 tablespoons wheat bran; 2 1/2 cups almond flour; 1 1/2 cups sugar substitute (recommended: Splenda); 1 1/2 teaspoons baking powder; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 7 eggs; 1 1/2 cups canned pure pumpkin (not pumpkin pie filling); 1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best); Equipment: 9 by 5-inch loaf pan; Serving Suggestion: homemade sugarless whipped cream

Servings: persons

Vegetable oil spray, as needed
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
Equipment: 9 by 5-inch loaf pan
Serving Suggestion: homemade sugarless whipped cream

1
Preheat oven to 300 degrees F.
2
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.
3
In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt.
4
In another bowl, beat the eggs and then whisk in the pumpkin and vanilla.
5
Combine the dry and wet ingredients and stir until combined.
6
Pour the batter into the prepared pan and stir to combine.
7
Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours.
8
Cool completely before removing from the pan.
9
Slice into 12 portions.

1416

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable oil spray, as needed, 2 tablespoons wheat bran, 2 1/2 cups almond flour, 1 1/2 cups sugar substitute (recommended: Splenda), and more.

Yes, Pumpkin Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pound Cake

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