This was a hit at my Christmas Brunch, everyone was fighting over the last piece. I had to bake another one Thank you so much for this fantastic recipe.
I made this pound cake and it turned out beautifully. Chose to omit the cream cheese frosting and it is still incredible. Thank you, as always, for a great recipe!
Hi Stephanie, you make one of the best cakes I know, god bless you, keep going please. I love the way you give me two types of measurements, thank you for that, also im Australia we changed from Fahrenheit to Celsius year ago, all of the ovens are in Celsius. As far as I'm concerned you are in the top 3 cake bakers on ytube. I'm a bug cake maker myself, making a few cakes a week & use a lot of cake recipes on ytube & your cakes are really good, taste great, beautiful textures, looks good yummy. I'm not very good at decorating, but my foods have great flavours. Thank you lovely lady, you are gorgeous. Thank you so for all your hard work & absolutely delicious recipes, I love them & so do my family & friends. Thank you. See you soon. Cheers from Melbourne Australia 🤗😀🍰
Cream cheese frosting and pumpkin pound cake sounds like perfection! I'm so glad to see pound cakes becoming more of a thing again; they're such satisfying cakes.
Good afternoon, Please tell me what is the difference between POUND CAKE recipe and NOT POUND cake say : PUMPKIN POUND CAKE and PUMPKIN CAKE without the word POUND Thanks you
I made your Yogurt Cake last weekend. It was a hit. Now I might've have to try to make this one this Saturday (my baking day). As always your recipes are my go-to ones, even though I misplaced my recipe notebook. I wanted to make your chocolate cake tomorrow, I'll have to go to the website. I'm still hopeful I'll find my recipe notebook. Wish me luck! I'm gonna make the chocolate cake for a get-together tomorrow nite. Everyone loves that recipe! Thanks as always Stephanie. You are my official baking teacher!
I made this recipe complete with the frosting and toasted pecans and it is AMAZING!!! The cream cheese frosting and pumpkin cake are divine together. Thank you Stephanie!
Thank you so much for all your recipes and videos. I have been following them for many years and I can assess that they are wonderful! Even though I bake from Spain, I have your measures in grams which work perfectly. From pecan pie to pumpkin spiced cake and pound cake, they are perfect! I have learnt so much and made great desserts for friends and family thanks to Joy of Baking. For that, I am truly grateful.
I just made 2 loaves of this. I didn't make the frosting because it seemed like we just ate so much sweets during the holiday. The cake turned out beautifully and was perfect in sweetness. Good recipe and thank you again.
I used 2% reduced fat milk in the pound cake, but you can use whole milk. The milk is white, but as soon as I added it to the pumpkin puree, it turned orange. www.joyofbaking.com/cakes/PumpkinPoundCake.html
There is a link to the written recipe in the first line of the description, periodically throughout the video in the upper right corner and at the end of the video.
Hey joy of baking I love washing your show on UA-cam all the food look I would to make that for my family and I would tell you how it came out when I make it so keep up the good work when will you have new video place write me back ☺☺☺☺☺☺☺☺☺
We release a new video every Thursday morning. You can either subscribe to our channel to be notified or you can sign up for our email notification here: feedburner.google.com/fb/a/mailverify?uri=NewRecipesOnJoyofbakingcom&loc=en_US
Joy of Baking Think you for writtening me back i would like to here from you that is my favore thing to eat so keep up the good work and I like the background where you are cooking at do you cooking wedding cake all the food you cook it look so good
If you would like to make your own pumpkin puree, use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (180 degrees C) for approximately 45 - 90 minutes (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.
Yes, I use a convection oven. If using convection reduce the oven temperature given in the recipe by 25 F (15 C). Some ovens do this automatically so it's best to check your manual.
Im going to make this for sure! Ive made Pumpkin Bread before but I cant wait to try the delicious icing with it this year. Thank you for this great recipe!
Hi, Stephanie. I would like to bake this in a mini bundt pan. The wells hold a total of 5 cups (4.5 to be exact). I am thinking of multiplying your recipe by 75% but that's just eyeballing it. Any thought as to how I would convert your recipe? Thanks in advance.
Terrific video--you have such a genuine enthusiasm for baking and it is inspiring! I learned something interesting recently about the real difference between kosher and table salt. If they are measured by weight, trained food tasters could detect absolutely no difference between table salt and kosher salt. There is a difference if the salt is measured by volume then yes, there is a difference but only because one tablespoon of kosher salt weighs about half as much as one tablespoon of table salt. The smaller crystals of table salt pack together more densely than the larger crystals of kosher salt. If you are, in effect, only adding half as much salt to a recipe then it will taste milder. Fleur de Sel and all the other fancy salts? No perceptible taste difference when measured by weight rather than volume. Many people do prefer the larger salt crystals on food where the salt is not melted, such as part of a spice rub for meat (they like the textural difference). But for recipes where the salt is dissolved, there's no difference in taste.
I love your recipes, presentation style, everything. The recipes i hv tried turned out very well. Thank you. However, most of your recipes contain eggs, and that's where i have to leave the video and go searching for someone else. I must have watched 50 and made hardly a couple of your recipes... Please share an egg substitute in your videos
Unfortunately in most recipes there isn't a good substitution for eggs. I do have quite a few eggless recipes on the site with videos. If you type in the following into the search box at the top of the desktop site or the bottom of the mobile site at www.joyofbaking.com you will get a list of the recipes that are eggless: recipe -egg -eggs
For the cream cheese frosting, at the 12:25 mark I add the cream cheese and butter. Here is the link to the written recipe. www.joyofbaking.com/cakes/PumpkinPoundCake.html
Great recipe. I love your loyal furry friend always by your side. I have a few of those friends too. Thanks for sharing. I have learned so much from you!
I never baked a cake such this amazing wonderful cake. I follow you step by step. It’s really so tender and moist. Thank you so much
This was a hit at my Christmas Brunch, everyone was fighting over the last piece. I had to bake another one Thank you so much for this fantastic recipe.
Yumm...loving it..
Oh boy, my next recipes. Also doing the chocolate pound cake as well!!! Thank you
I made this pound cake and it turned out beautifully. Chose to omit the cream cheese frosting and it is still incredible. Thank you, as always, for a great recipe!
I. Love. Pumpkin. Cake
taslima kulsum same
Can I use pumkin pie Spice insted of cinnamon, ginger an nutmeg?
Yes, you could do that.
👍👍👍👍
🙏🙏🙏🌹🌹🌹
I love you
Can you use sweet potatoes
Yes, you could replace the pumpkin puree with sweet potato puree.
Stephanie for Ur chocolate energy bars I don't have a food processor what can I use instead
اريد المقادير بلعربي
Hi Stephanie, you make one of the best cakes I know, god bless you, keep going please. I love the way you give me two types of measurements, thank you for that, also im Australia we changed from Fahrenheit to Celsius year ago, all of the ovens are in Celsius. As far as I'm concerned you are in the top 3 cake bakers on ytube. I'm a bug cake maker myself, making a few cakes a week & use a lot of cake recipes on ytube & your cakes are really good, taste great, beautiful textures, looks good yummy. I'm not very good at decorating, but my foods have great flavours. Thank you lovely lady, you are gorgeous. Thank you so for all your hard work & absolutely delicious recipes, I love them & so do my family & friends. Thank you. See you soon. Cheers from Melbourne Australia 🤗😀🍰
Cream cheese frosting and pumpkin pound cake sounds like perfection! I'm so glad to see pound cakes becoming more of a thing again; they're such satisfying cakes.
Seattle Dessert Geek I
Good afternoon,
Please tell me what is the difference between POUND CAKE recipe and NOT POUND cake
say : PUMPKIN POUND CAKE and PUMPKIN CAKE without the word POUND
Thanks you
I must be getting older because I now prefer carrot and pumpkin cakes to chocolate.
haha, not getting older! just improving your taste :-*
@RichardTheThird ssxxswkkkuu💘💘👌👌👌👌👌👌👌 💵📲🚾📱📱📱📱📱 📱 🎲🎲🎰🎲🎲🐄🐄🐄🐄🐄💚💕✋💔💔💔💔💔💔💔💔💔💔 a Zaza sssdsccxwddewwwwssxxdses 👡👡👡👠👜👜💸👜👜👜👜👜👜🎓🎓🎓🎓🎓🎓🎓🎓🎓👙👙👙👙👙👗👗👗👘💄💄💄💷💶💶💶💶💶💶💶💶💶💶💶💶💴💶💶💷💷💷💷👜👜👜👜👜💼👜👜👜👜👜👜👜👜👜
@@shaniaedwards1131 Are you okay?
happy diwali to u and all from india🙏🏻🙏🏻😁
perfect colour cake fr this festival
I made your Yogurt Cake last weekend. It was a hit. Now I might've have to try to make this one this Saturday (my baking day). As always your recipes are my go-to ones, even though I misplaced my recipe notebook. I wanted to make your chocolate cake tomorrow, I'll have to go to the website. I'm still hopeful I'll find my recipe notebook. Wish me luck! I'm gonna make the chocolate cake for a get-together tomorrow nite. Everyone loves that recipe! Thanks as always Stephanie. You are my official baking teacher!
I made this recipe complete with the frosting and toasted pecans and it is AMAZING!!! The cream cheese frosting and pumpkin cake are divine together. Thank you Stephanie!
Whoa, the best idea ever! I'll be making it tomorrow, thank you so much for the recipe and the work!
Thank you so much for all your recipes and videos. I have been following them for many years and I can assess that they are wonderful! Even though I bake from Spain, I have your measures in grams which work perfectly. From pecan pie to pumpkin spiced cake and pound cake, they are perfect! I have learnt so much and made great desserts for friends and family thanks to Joy of Baking. For that, I am truly grateful.
Lovely video Stephanie! Great for the autumn season! I've been a subscriber seen 2013 and have always loved how this channel is still going! ;)
I just made 2 loaves of this. I didn't make the frosting because it seemed like we just ate so much sweets during the holiday. The cake turned out beautifully and was perfect in sweetness. Good recipe and thank you again.
Made this today and it was yummy! Love your recipes.
I just discovered your channel!! in love with your recipes and videos!! just made my first New York cheesecake! thanks so much!
Milk appeared yellow. Lighting or slightly watered down evaporated milk?
I used 2% reduced fat milk in the pound cake, but you can use whole milk. The milk is white, but as soon as I added it to the pumpkin puree, it turned orange. www.joyofbaking.com/cakes/PumpkinPoundCake.html
Thanks for sharing this amazing recipe, Stephanie.
I've been looking for this pumpkin bread recipe and this came out, superrrr 🌟🌟🌟🌟🌟🌟🌟🌟 I love it❤❤❤❤
This looks like the perfect Autumn treat! I'm going to try this recipe today! I'll surprise my co-workers!
Looks wonderful and easy. A winning combination. Thanks for sharing.
You are awesome but how about writting the ingridients and how much do you put in.Have a nice day
There is a link to the written recipe in the first line of the description, periodically throughout the video in the upper right corner and at the end of the video.
+Joy of Baking thank you very much💖
Greetings from New York Stephanie. This is an amazing cake my friend thank you I will definitely do this this weekend.
U never failed my cake. Thanks 4 recipe. The best recipe
I have to do this cake, it looks amazing! greetings from Italy :-)
Looks like I need to buy some more canned pumpkin purée.
spanish_regime_4hundred I make my own
Hey joy of baking I love washing your show on UA-cam all the food look I would to make that for my family and I would tell you how it came out when I make it so keep up the good work when will you have new video place write me back ☺☺☺☺☺☺☺☺☺
Wonderful to hear you like the videos. We have a new video each Thursday.
We release a new video every Thursday morning. You can either subscribe to our channel to be notified or you can sign up for our email notification here: feedburner.google.com/fb/a/mailverify?uri=NewRecipesOnJoyofbakingcom&loc=en_US
Joy of Baking Think you for writtening me back i would like to here from you that is my favore thing to eat so keep up the good work and I like the background where you are cooking at do you cooking wedding cake all the food you cook it look so good
I would like to use my own pumpkin , do I need to cook it first ? Thank you.
If you would like to make your own pumpkin puree, use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (180 degrees C) for approximately 45 - 90 minutes (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.
Joy of Baking Thank you for your quick reply. (Malta)
I love your recipes and if they are made with pumpkin omg *-*
Made this today and it turned out delicious. Thank you Stephanie!!!
Was the butter in the frosting salted or unsalted ?
I use unsalted butter, but you can use salted.
Looks delicious- is your oven a convection oven and if so do you reduce the temperature?
Yes, I use a convection oven. If using convection reduce the oven temperature given in the recipe by 25 F (15 C). Some ovens do this automatically so it's best to check your manual.
That's a beautiful cake loaf! Thanks for sharing Steph.💕
I made this today without the frosting. It tastes so great. Thanks!
Thank you ! i´ve backen this cake last week .. It was really delecious .. I will backe it again ..
This would be perfect for the Halloween Party I'm going to today! Thank You! 🎃 🌖🍁🍂
I love her n her recipes...n how she demonstrate ....
Im going to make this for sure! Ive made Pumpkin Bread before but I cant wait to try the delicious icing with it this year. Thank you for this great recipe!
Thank you so much for sharing your recipes. I will bake this next week.
Stephanie.. could i use self raising flour for this recipe? BTW love your videos...just found you!😊
Yes you can do that.
Can I just say that your AMAZING
Mouth-watering! Great tutorial :)
Los gringos tienen buenas recetas de calabaza
This cake is great thank you 🎃
joy always on point
Can you use pumpkin spice for this instead of all the spices? If so how much?
You could leave out the ground cinnamon, ginger and nutmeg in the recipe and use 1 teaspoon of pumpkin spice.
yummy!!! I'm going to be making this soon! thank you!
So currently all I have is a glass loaf pan. Will I still need to flower that type?
Yes.
Hi, Stephanie. I would like to bake this in a mini bundt pan. The wells hold a total of 5 cups (4.5 to be exact). I am thinking of multiplying your recipe by 75% but that's just eyeballing it. Any thought as to how I would convert your recipe? Thanks in advance.
hi, Joy thank you , i loved this recipe
Complimenti sei bravissima
Terrific video--you have such a genuine enthusiasm for baking and it is inspiring!
I learned something interesting recently about the real difference between kosher and table salt. If they are measured by weight, trained food tasters could detect absolutely no difference between table salt and kosher salt. There is a difference if the salt is measured by volume then yes, there is a difference but only because one tablespoon of kosher salt weighs about half as much as one tablespoon of table salt.
The smaller crystals of table salt pack together more densely than the larger crystals of kosher salt. If you are, in effect, only adding half as much salt to a recipe then it will taste milder.
Fleur de Sel and all the other fancy salts? No perceptible taste difference when measured by weight rather than volume. Many people do prefer the larger salt crystals on food where the salt is not melted, such as part of a spice rub for meat (they like the textural difference). But for recipes where the salt is dissolved, there's no difference in taste.
What brand mixer are you using? I've never seen anything like it before. Thank you
It is a Kenwood Titanium Chef. Here is a link to it on Amazon: amzn.to/2yD5R72
Looks delish...!!!!😍.
I have a smaller loaf pan. How can I recalculate the ingredients to fit my pan?
Hello....cud you please suggest the best replacement for three eggs....
can you suggest Eggless
Recipes pls I am from India and we traditional do not consume eggs
😂
All your recipes turn out amazing! Thank you so much!
can I substitute butter for oil in your recipes and create Cheese for ricotta cream?
Lovely....
What a beautiful pumpkin pound cake I love that frosting you made. Thank you Stephanie.
What brand of mixer do you use? I’m going to buy myself one for Christmas and have no idea what brand is good. Thanks!
I use a Kenwood Titanium Chef 5 quart mixer.
Made this for my family last night and they loved it!
Looks delicious 😋
Блестящий
Hi Stephanie. I love your recipes but I have a general question
The oven heat should be provided only from the bottom or top and bottom both?
You only want the bottom element turned on. The top element should be off.
ممكن ترجمه للعربي
THANK
YOU!
I love your recipes, presentation style, everything. The recipes i hv tried turned out very well. Thank you. However, most of your recipes contain eggs, and that's where i have to leave the video and go searching for someone else. I must have watched 50 and made hardly a couple of your recipes... Please share an egg substitute in your videos
Unfortunately in most recipes there isn't a good substitution for eggs. I do have quite a few eggless recipes on the site with videos. If you type in the following into the search box at the top of the desktop site or the bottom of the mobile site at www.joyofbaking.com you will get a list of the recipes that are eggless: recipe -egg -eggs
Love all your cooking videos Stephanie 🙋🏼...thank you
I love your mixer. Which one is that ma? It works really good
It is a Kenwood Titanium Chef. Here is a link to it on Amazon: amzn.to/2yD5R72
I use a Kenwood Titanium Chef 5 quart mixer. Here is the link to the one I have. amzn.to/2yF2gnk
Thank you ma’am
i feel its looks like too dry
This pound cake is very dense and moist.
Exellent job.
Thank you Stephanie a lovely recipe 😊
I LOVE IT 😍😍🎂🎂
Mavrellous 93 k
It looks so beautiful.
👍👍👍👍👍👍👍👍👍👍👍👍
You forgot the cream cheese!!
For the cream cheese frosting, at the 12:25 mark I add the cream cheese and butter. Here is the link to the written recipe. www.joyofbaking.com/cakes/PumpkinPoundCake.html
Awesome! Thanks!
👏🏻👏🏻👏🏻👏🏻👏🏻🌻👍🏼👍🏼👍🏼👍🏼🌼🌸
I love it. Thank you
Good morning Joy!! 😍
Great recipe. I love your loyal furry friend always by your side. I have a few of those friends too. Thanks for sharing. I have learned so much from you!