PUMPKIN POUND CAKE
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.
Nutrition Facts : Calories 244 calorie, Fat 18 grams, Fiber 4 grams
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Hussain Ali FANNY PUB G CRAETER
[email protected]Overall, this is a good recipe. With a few tweaks, I think it could be even better.
Nonhle Khuzwayo
[email protected]The frosting was a bit too runny for my taste. I think I might have added too much milk.
Genesis Difigue
[email protected]This cake was a bit dry. I think I might have used too much flour.
TJ O
[email protected]I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.
Hussain Asif
[email protected]This cake is a little too sweet for my taste, but it's still very good.
Aphiwe Minator
[email protected]I followed the recipe exactly, and my cake turned out perfectly. I'm so glad I found this recipe!
Navayah Alexander
[email protected]This cake is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and impressive cake.
Javaid iqbal
[email protected]I'm not usually a fan of pumpkin cake, but this recipe changed my mind. It's so moist and flavorful, and the cream cheese frosting is to die for.
Aakash Xettri
[email protected]This cake is perfect for any occasion. I've made it for birthdays, holidays, and even just because.
Faith Schutt
[email protected]I made this cake for my family, and they all loved it. Even my picky kids ate it all up.
MD Jakk
[email protected]The cream cheese frosting is the perfect complement to the pumpkin cake. It's tangy and sweet, and it really balances out the flavors.
Nirob Hosen
[email protected]I love the warm spices in this cake. They really make it taste like fall.
Meleven
[email protected]This cake is so easy to make, and it's always a crowd-pleaser.
Khizar Khan
[email protected]I've made this cake several times now, and it always turns out perfectly. It's my go-to recipe for pumpkin pound cake.
Landon Xiong
[email protected]This pumpkin pound cake was a hit at my Thanksgiving dinner! It was moist and flavorful, and the cream cheese frosting was the perfect finishing touch.