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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Pumpkin Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions