Pumpkin Pound Cake
Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Holiday Dinner
Rate This RecipeRead users' reviews (28)
- Recipe categories: Grains, Vegetables, Pumpkin, Fruit, Nuts,
- recipe
- ratings & reviews(28)
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Nutrition Facts
- Nutritional Analysis
- per serving
- Calories
- 244
- Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 12
- Fiber
- 4
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Average Rating:
Total Reviews: 28
Showing 1-10 of 28
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By Kbl_chef
Northern ca
on June 02, 2012
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All your recipes are great! Including this one. I only wish you would include nutritional info, at least cal and carb counts. Thanks.
By Louanne23
Mandeville, LA
on January 26, 2012
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When I made it, I subbed in 3/4 cup of erythritol and 1/2 teaspoon of stevia for the splenda. I also reduced the eggs to 5. The flavor of the pumpkin is great.
By LucyMae
on November 25, 2011
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The perfect holiday treat! It's very sweet so I couldn't eat more than two slices at a time. It's great to satisfy your cinnamon and pumpkin cravings. It's very moist and does have a unique texture. The only downside is that it takes almost an hour and a half to bake. But it's worth it! I will definitely be using this recipe again. Thank you, George Stella!
By 27566
san clememnte, CA
on October 23, 2010
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One word: DELICIOUS. I used 5 eggs because I was a bit nervous about 7 and stevia in place of 1/2 the sugar. It was great fresh out of the oven as muffins and in a bread form and great heated in a taoster oven later. Yummy with cream cheese. I love pumpkin pie and pumpkin muffins but this is even better. Making it again with 6 eggs this time. A true winner. Thank you George Stella, I love your recipes.
By beancurdie
Webster, NY
on January 12, 2009
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I was a bit worried when I saw the number of eggs used in this recipe. I'm surprised that I'm the only one who found that this bread/cake was too eggy.
By ACookingMan
Columbia, SC
on November 14, 2008
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This was good for the first 2 days and then it went bad. I mean the taste just left and it was soggy. I may try this again, but this time wasn't good.
By wlinares_5800721
Coral Springs, FL
on August 25, 2007
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I wanted something low carb but sweet and this did the trick.
I would add 1/2 the amount of sugar substitute though. 1.5 cups of Splenda is definitely too much for my taste.
By diana.rothe_3798768
Eugene, OR
on November 23, 2006
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Easy to make, and absolutely delicious! A family favority!
By brandikirchoff_...
Dallas, TX
on October 24, 2006
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Easy to make and good to eat
By Chef #256124
Boston, MA
on March 27, 2006
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This is a very unusual texture, but you will be surprised....you will like it....A LOT. I couldn't believe I would, but with a dollop of whipped cream, it was delicious. The almond flour is expensive but worth it when you get a cake-like dessert that is so tasty. I would serve to company without hesitation.