Pumpkin Pound Cake

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

See original recipe at: aspicyperspective.com

kept by
recipe byaspicyperspective.com

Categories:
- Bake
- Dessert
- Lunchbox
- pound cake
- Pumpkin
- simple

print

Ingredients:

3 1/2 cups all-purpose Gold Medal Flour
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground clove
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
2 cups sugar
3 sticks (1 1/2 cups) unsalted butter, softened
6 large eggs
1 1/2 cups pumpkin puree (NOT pumpkin pie filling)
1/2 cup maple syrup
1 1/4 cup chopped semi-sweet chocolate (or chips)
1/2 cup California-made heavy cream

Preheat the oven to 350 degrees F. Place 6 small 3X7 loaf pans on a baking sheet (or use 2 large loaf pans.) Spray them thoroughly with non-stick cooking spray.
Mix the flour, cinnamon, nutmeg, clove, salt, baking powder and baking soda in a medium bowl and set aside. Then using an electric mixer and a separate bowl, cream the butter and sugar together until light and fluffy--3-5 minutes.
Add the eggs, pumpkin, and maple syrup to the butter mixture and beat until smooth. Then slowly add the four mixture until just combined. Scrape the bowl and beat again.
Evenly distribute the batter into the loaf pans. Bake small loaves for 30-40 minutes, until a toothpick inserted into the middle comes out clean. Bake large loaves for 50-60 minutes.
Allow the loaves to cool in the pan for at least 10 minutes. Then place the chocolate in a microwave safe bowl and pour the cream over the top. Microwave for 60-90 seconds until the cream is hot. Then allow the chocolate to sit another 2-3 minutes. Stir well to melt all the chocolate chunks into a smooth thick ganache.
Either drizzle the chocolate ganache over the loaves in pans (for gifts) of gently dump the loaves out of the pans and drizzle with ganache to serve.

See original recipe at aspicyperspective.com