Pumpkin Spice Pound Cake
Recipe: #22519
January 13, 2016
Categories: Breads, Desserts, Cakes, Pumpkin, Thanksgiving Oven Bake, Vegetarian, Quick Breads, Spices, Kosher Dairy, more
"This is an easy cake that mixes up in next to no time. Adapted from Lauren Chattman's recipe. I recommend making this recipe in the food processor; the texture does not come out quite right any other way. You can add ground cloves or other spices, or substitute pumpkin pie spice for the spices mentioned."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (83.1 g)
- Calories 250.5
- Total Fat - 10.5 g
- Saturated Fat - 6.2 g
- Cholesterol - 66.1 mg
- Sodium - 175.4 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 0.7 g
- Sugars - 20.7 g
- Protein - 3.7 g
- Calcium - 51.7 mg
- Iron - 0.7 mg
- Vitamin C - 1.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grease and flour a standard loaf pan.
Step 2
Preheat oven to 350°F.
Step 3
Combine first 7 ingredients in bowl of food processor and pulse a few times to mix.
Step 4
Add butter and one egg.
Step 5
Process until mixture is moistened.
Step 6
With machine running, add remaining ingredients, scraping bowl as necessary.
Step 7
Bake for 1 hour and 10 minutes, or until tester comes out clean.
Step 8
Cool in pan 10 minutes.
Step 9
Remove from pan and cool on rack.
Tips
No special items needed.
0 Reviews
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