Tag Archives: canned pumpkin

Pumpkin Pound Cake

The cooler autumn weather is great for baking and I love to bake pumpkin-flavored things this time of year. I wanted to make something fairly simple and this Pumpkin Pound Cake recipe I found at the Taste of Home site sounded like just the thing to bake! I made a few changes to the original recipe and may have over-baked it slightly because the edges came out a little dark, but otherwise I thought this pound cake was really good. It has a good buttery flavor and the dusting of powdered sugar on top adds just the right amount of sweetness. The cake itself has a lighter pumpkin flavor and isn’t overly spicy, so even if you or your family aren’t crazy about pumpkin bread, you make like this pound cake.

Another nice thing about this recipe is that it makes two loaves! One for now, one for later, or one to keep and one to give. I’m sure this would also make a nice bundt cake, too. The baking time might be a little longer, but you can check it after 60 minutes and see how it’s doing!

PUMPKIN POUND CAKE by NancyC, adapted from Taste of Home

Makes two 9×5″ loaves

  • 1 1/2 cups (3 sticks) butter, softened
  • 2 3/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 large eggs
  • 3 cups all-purpose unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • Optional: powdered sugar for dusting on top

Preheat oven to 350˚F. Grease and flour two 9×5″ loaf pans; set aside.

In large bowl, cream softened butter and sugar. Add vanilla, then eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and cloves. Add dry ingredients, half at a time, to the butter/sugar mixture in large bowl, then stir in the pumpkin puree until just combined.

Pour batter into prepared loaf pans and bake at 350˚F for 60 to 62 minutes, or until toothpick inserted near center comes out clean or almost clean. Cool 10 minutes in pans, then remove to wire rack to cool completely. Dust with powdered sugar if desired.

I have lots of other pumpkin recipes I want to try–way more than I will have time to make! What kind of pumpkin-flavored desserts have you been making?

Sharing at Weekend Potluck.

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Pumpkin Maple Bread Pudding

pumpkin-maple-bread-pudding-nancyc

This fall, I knew one recipe I wanted to try was pumpkin bread pudding. I had made it a few years ago, and thought it was okay, but I really wanted to see if I could improve upon it. I do like this new version so much better! It’s dense and moist, with lots of pumpkin and spice flavor. I really like this bread pudding with additional maple syrup drizzled over it, but you could also top it with caramel sauce or whipped cream.

bfreeI made this pumpkin bread pudding with some wonderful bread that I received from BFree. BFree offers a great selection of bread products that are gluten free. BFree products are actually wheat, dairy, egg, nut, and soy free, which makes them free of all major allergens–and suitable for vegans, too. They are high fiber, low in fat, and low in calories. And they taste really, really good. I was able to try samples of their whole product line–their Brown Seeded Sandwich and Soft White Sandwich loavesBrown Seeded and Soft White Rolls and Hot Dog Buns, Multiseed and Plain Bagels, Multigrain and Quinoa and Chia Seed Wraps, and Pita Bread. I loved all of their products, and if I hadn’t already known they were gluten free, I probably would have thought they were made with wheat. I think my favorite were the rolls–they were so soft and fresh and tasted like homemade!

bfreeproducts

So I decided to use some of the BFree Soft White Sandwich Loaf in this bread pudding, and it was really tasty! This makes a wonderful fall dessert. Some of my friends said it tasted like pumpkin pie–they didn’t realize it was bread pudding! Hope you get a chance to try it out!

PUMPKIN MAPLE BREAD PUDDING by NancyC

Makes a 9×9″ pan

  • 6 cups cubed white or wheat bread, cut into 1″ squares (I used BFree Soft White Bread)
  • 3/4 cup dried cranberries or raisins
  • 2 cups Half & Half (light cream)
  • 1 (15-ounce) canned pumpkin (not pumpkin pie mix)
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • maple syrup for drizzling on top, about 3 to 4 Tablespoons

Preheat oven to 350 degrees. Grease a 9 x 9-inch baking pan; set aside.

Combine cubed bread and dried cranberries in large bowl; set aside.

In a medium size bowl, combine Half & Half, pumpkin, eggs, vanilla extract, brown sugar, spices, and salt; blend everything well. Pour mixture over bread/cranberry mixture and stir, coating all the bread cubes. Spoon this mixture into your greased baking pan and let stand for 10 minutes.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Sprinkle chopped pecans over mixture during the last 10-15 minutes of baking time.

When bread pudding is done, remove from oven and drizzle the top with maple syrup. Let cool 10 minutes and cut into squares. Serve warm with more maple syrup drizzled very lightly over each piece if desired.

Are you a fan of bread pudding? If you are, I think you’ll really like this Pumpkin Maple Bread Pudding! What other kinds of desserts do you like making with pumpkin?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.