Dottie's Pumpkin Pound Cake with Cream Cheese Layer

Itsanewme · 09-26-2007, 06:17 PM

In my last issue of Kraft's Food magazine there was a recipe for pumpkin bread with a cream cheese filling. So I decided to try the filling with my favorite low carb pumpkin bread. It is fabulous! I tried a slice while it was warm and wasn't too happy with it. The next day I tried a piece and what a difference! It's like cheesecake and pumpkin bread together. I went out of town for a couple of days and when I got back I had a piece and I swear it was even better. Next time I make it I'll add more Splenda to the filling. The original didn't have any vanilla in the filling but I thought it would go well with the pumpkin bread. With the filling it took about 75 minutes in my oven but YMMV. I bet this would be good as muffins too.

The bread recipe is by Dottie and is terrific on it's own.

Dottie's Pumpkin Pound Cake with Cream Cheese Layer

Serving Size : 12

1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid -- Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice -- or 1 teaspoon
cinnamon
1 Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour -- about 1 1/2 cups
**Cream Cheese Layer**
8 ounces cream cheese -- softened
2 tablespoons granular or liquid Splenda
1 egg
1/2 teaspoon vanilla

Grease an 8x4" loaf pan well or line with foil and grease foil. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Set aside.

Beat cream cheese, Splenda, egg and vanilla in a medium bowl until well blended.

Pour 1/2 of batter into pan. Spoon cream cheese mixture evenly over batter. Cover with remaining pumpkin batter. Bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze.

Makes 1 loaf or 12 servings
Can be frozen

ReneeD70 · 09-26-2007, 07:41 PM

Mmmmmmm

Sounds very fallish and perfect for Thanksgvg Day

LaRae · 09-27-2007, 10:11 AM

Anyone know the carb count? This sounds wonderful for the holidays! Isn't it amazing what we can eat? Love it!

Itsanewme · 09-27-2007, 04:37 PM

Quote:

Originally Posted by LaRae

Anyone know the carb count? This sounds wonderful for the holidays! Isn't it amazing what we can eat? Love it!

According to Mastercook I get 5.8 total carbs, 2.1 fiber so 3.7 carbs per serving.

oliveoyl · 09-27-2007, 06:15 PM

I was going to make pumpkin pound cake today and I didn't have any eggs -- good thing I had to wait -- I'm looking forward to trying this recipe -- it sounds great!

Barbo · 09-27-2007, 07:04 PM

THanks

very much for posting this for our fall season.

Sounda like it would be wonderful for the holidays.

barbo

Mackenzie · 09-27-2007, 07:52 PM

I'm confused? You said to peel off foil???? Do you line the baking pan with aluminum foil or cover the loaf pan with foil before baking? The recipe sounds wonderful and I would like to try it but I want to be sure of the "foil thing" before trying it! Thanks........

Kevinpa · 09-28-2007, 10:36 AM

I made this today and subbed my LC cake or cookie flour mix for the almond flour and a splenda quik pack for the granular splenda.

Yummo!

Mackenzie · 09-28-2007, 01:25 PM

Quote:

Originally Posted by Kevinpa

I made this today and subbed my LC cake or cookie flour mix for the almond flour and a splenda quik pack for the granular splenda.

Yummo!

Thanks for the pic! I now see where the foil goes!

Barbo · 09-28-2007, 07:33 PM

Kevin,
You beat me to it. I have all the ingredients handy and I have a whole
container of your cake and cookie mix made up. It looks wonderful.
Almost looks like you used a regular bread pan??/
I want to sweeten up the filling a bit more.

It's gorgeous.

barbo

Kevinpa · 09-28-2007, 09:54 PM

Quote:

Originally Posted by Barbo

Almost looks like you used a regular bread pan??/

Yes Barb, a 8x4" loaf pan is what was called for.

Itsanewme · 09-29-2007, 01:37 PM

Quote:

Originally Posted by Mackenzie

Thanks for the pic! I now see where the foil goes!

I'm not sure how Kevin's pound cake turned out using his flour mix but mine using all almond flour was a bit tricky getting it out even using the foil and spraying it liberally. Maybe I should have waited longer then 10 minutes for the cake to cool before trying to remove the foil???

Kevinpa · 09-29-2007, 03:53 PM

I use non-stick foil and never grease it. I don't think I have ever had it stick.

Mackenzie · 09-29-2007, 04:09 PM

Quote:

Originally Posted by Kevinpa

I use non-stick foil and never grease it. I don't think I have ever had it stick.

I never tried the non-stick foil, Kevin, but thanks to your review on it, I will definitely buy it!

Your recipes and pics are fantastic!

Dottie · 09-29-2007, 06:42 PM

Itsanewme thanks for the variation!
I bet the cranberry cream cheese would be good in there, too!

smimmons · 09-29-2007, 09:23 PM

Okay-I have done very little baking with this WOL-Can I use my homemade almond meal (ground almonds in a grinder) or will I not get the same results?
Help...I have all the other ingredients-

Kevinpa · 09-29-2007, 09:57 PM

Quote:

Originally Posted by smimmons

Can I use my homemade almond meal (ground almonds in a grinder) or will I not get the same results?

That will work just fine Julie.

Itsanewme · 09-30-2007, 12:56 PM

Quote:

Originally Posted by Dottie

Itsanewme thanks for the variation!
I bet the cranberry cream cheese would be good in there, too!

Dottie, thank you for the great recipe. I can't wait to try the cranberry variation...I love cranberry pumpkin bread. The cranberry cream cheese filling should taste fantastic. Unfortunately I can't find cranberries in my grocery store yet.

I have to get some of the non stick foil that Kevin used also. I made this recipe into muffins today and used my silicon muffin pan and they popped out no problem. They look really nice as muffins...like you buy in a bakery.

rosethorns · 09-30-2007, 02:25 PM

Dottie Your recipe is wonderful. I made this into muffins yesterday. Thank you

smimmons · 10-01-2007, 07:59 PM

Thank you Kevinpa-I made my recipe and it is wonderful! One I will have to make and take to Thanksgiving....since I know there won't be much else there I can eat except turkey

curliegirl · 10-02-2007, 07:05 PM

shelby7851 · 10-12-2007, 08:22 AM

i need to try this!

mauitammy · 10-15-2007, 11:17 AM

yummy!

lisabinil · 11-12-2007, 06:07 PM

bumpity bump bump

kathy76 · 10-24-2008, 02:31 PM

smileyface · 10-24-2008, 05:33 PM

That is one great looking dessert, Kevinpa. Definitely will be trying that one out.
Thanks for the receipe Dottie.

Deanna

mac24312 · 10-24-2008, 06:18 PM

Marking my spot to fix for Thanksgiving...

HUGS!

09-26-2007, 06:17 PM	#1
Itsanewme Senior LCF Member Join Date: Oct 2005 Location: Philadelphia PA Posts: 392 Gallery: Itsanewme Stats: 322/143-147/145 WOE: Atkins Start Date: Restarted 3/1/06	Dottie's Pumpkin Pound Cake with Cream Cheese Layer In my last issue of Kraft's Food magazine there was a recipe for pumpkin bread with a cream cheese filling. So I decided to try the filling with my favorite low carb pumpkin bread. It is fabulous! I tried a slice while it was warm and wasn't too happy with it. The next day I tried a piece and what a difference! It's like cheesecake and pumpkin bread together. I went out of town for a couple of days and when I got back I had a piece and I swear it was even better. Next time I make it I'll add more Splenda to the filling. The original didn't have any vanilla in the filling but I thought it would go well with the pumpkin bread. With the filling it took about 75 minutes in my oven but YMMV. I bet this would be good as muffins too. The bread recipe is by Dottie and is terrific on it's own. Dottie's Pumpkin Pound Cake with Cream Cheese Layer Serving Size : 12 1 cup canned pumpkin 1 cup granulated Splenda or equivalent liquid -- Splenda 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon pumpkin pie spice -- or 1 teaspoon cinnamon 1 Pinch to 1/8 teaspoon salt 5 eggs 6 ounces almond flour -- about 1 1/2 cups Cream Cheese Layer 8 ounces cream cheese -- softened 2 tablespoons granular or liquid Splenda 1 egg 1/2 teaspoon vanilla Grease an 8x4" loaf pan well or line with foil and grease foil. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Set aside. Beat cream cheese, Splenda, egg and vanilla in a medium bowl until well blended. Pour 1/2 of batter into pan. Spoon cream cheese mixture evenly over batter. Cover with remaining pumpkin batter. Bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 minutes. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze. Makes 1 loaf or 12 servings Can be frozen

09-27-2007, 07:04 PM	#6
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,160 Gallery: Barbo Stats: 225/149/140 WOE: Low Carb Diabetic Plan Start Date: August 2005	Pumpkin Pound Cake THanks very much for posting this for our fall season. Sounda like it would be wonderful for the holidays. barbo

09-28-2007, 07:33 PM	#10
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,160 Gallery: Barbo Stats: 225/149/140 WOE: Low Carb Diabetic Plan Start Date: August 2005	Pumpkin Cake Kevin, You beat me to it. I have all the ingredients handy and I have a whole container of your cake and cookie mix made up. It looks wonderful. Almost looks like you used a regular bread pan??/ I want to sweeten up the filling a bit more. It's gorgeous. barbo

10-02-2007, 07:05 PM	#21
curliegirl MAJOR LCF POSTER! Join Date: Sep 2003 Location: Pacific NW Posts: 1,119 Gallery: curliegirl Stats: Lower than my drivers license!!! WOE: making peace with food - reduced carb Start Date: 8/25/03	oops

10-24-2008, 05:33 PM	#26
smileyface Senior LCF Member Join Date: Jul 2007 Location: San Antonio, TX Posts: 248 Gallery: smileyface Stats: 160/155/130 WOE: Atkins Start Date: July 07	That is one great looking dessert, Kevinpa. Definitely will be trying that one out. Thanks for the receipe Dottie. Deanna Last edited by smileyface : 10-24-2008 at 05:36 PM. Reason: left out a person to thank

09-26-2007, 07:41 PM	#2
ReneeD70 Senior LCF Member Join Date: Sep 2007 Location: South Central Ohio Posts: 680 Gallery: ReneeD70 Stats: nunya :D WOE: low carb Start Date: 9-10-07	Mmmmmmm Sounds very fallish and perfect for Thanksgvg Day

09-27-2007, 10:11 AM	#3
LaRae MAJOR LCF POSTER! Join Date: Jun 2007 Location: OKlahoma Posts: 1,725 Gallery: LaRae Stats: 273 (highest)/268(started Atkins)243/231/150 WOE: Low Carb Start Date: June 13, 2007	Anyone know the carb count? This sounds wonderful for the holidays! Isn't it amazing what we can eat? Love it!

09-27-2007, 06:15 PM	#5
oliveoyl Senior LCF Member Join Date: Dec 2004 Location: NC Posts: 554 Gallery: oliveoyl Stats: 208/166/165 WOE: Atkins Start Date: August 2002	I was going to make pumpkin pound cake today and I didn't have any eggs -- good thing I had to wait -- I'm looking forward to trying this recipe -- it sounds great!

09-27-2007, 07:52 PM	#7
Mackenzie Blabbermouth!!! Join Date: Apr 2005 Posts: 5,070 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	I'm confused? You said to peel off foil???? Do you line the baking pan with aluminum foil or cover the loaf pan with foil before baking? The recipe sounds wonderful and I would like to try it but I want to be sure of the "foil thing" before trying it! Thanks........

09-29-2007, 03:53 PM	#13
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I use non-stick foil and never grease it. I don't think I have ever had it stick.

09-29-2007, 06:42 PM	#15
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 58,291 Gallery: Dottie	Itsanewme thanks for the variation! I bet the cranberry cream cheese would be good in there, too!

09-29-2007, 09:23 PM	#16
smimmons Senior LCF Member Join Date: Jun 2007 Location: Florida Posts: 134 Gallery: smimmons Stats: 337/216/185 WOE: Atkins/diet dr Start Date: May 29, 2007	Okay-I have done very little baking with this WOL-Can I use my homemade almond meal (ground almonds in a grinder) or will I not get the same results? Help...I have all the other ingredients-

09-30-2007, 02:25 PM	#19
rosethorns Senior LCF Member Join Date: Oct 2002 Location: washington Posts: 840 Gallery: rosethorns Stats: 252/161/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Dottie Your recipe is wonderful. I made this into muffins yesterday. Thank you

10-01-2007, 07:59 PM	#20
smimmons Senior LCF Member Join Date: Jun 2007 Location: Florida Posts: 134 Gallery: smimmons Stats: 337/216/185 WOE: Atkins/diet dr Start Date: May 29, 2007	Thank you Kevinpa-I made my recipe and it is wonderful! One I will have to make and take to Thanksgiving....since I know there won't be much else there I can eat except turkey

10-12-2007, 08:22 AM	#22
shelby7851 Senior LCF Member Join Date: Jul 2005 Location: Illinois Posts: 887 Gallery: shelby7851 Stats: 246/226/199(mini) Start Date: 3/1/07 (again)	i need to try this!

10-15-2007, 11:17 AM	#23
mauitammy Senior LCF Member Join Date: Jan 2004 Posts: 339 Gallery: mauitammy Stats: 281/199.5/155 WOE: Atkins Start Date: April 2005	yummy!

11-12-2007, 06:07 PM	#24
lisabinil Big Yapper!!!! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 9,287 Gallery: lisabinil Stats: 214/185/180 287 in 00 WOE: higher carb Atkins for optimum health Start Date: SBD 3/5/07,Atkins 4/18/07	bumpity bump bump

10-24-2008, 02:31 PM	#25
kathy76 Senior LCF Member Join Date: Sep 2005 Location: NE Indiana Posts: 479 Gallery: kathy76 Stats: (313)282/158.0/150-155 WOE: atkins 5'8 tall Start Date: 9/19/05	bump

10-24-2008, 06:18 PM	#27
mac24312 MAJOR LCF POSTER! Join Date: Jun 2007 Location: SW Virginia Posts: 1,542 Gallery: mac24312 Stats: 250/133/140 WOE: Stella Style/Maintenance Start Date: October 07 2006	Marking my spot to fix for Thanksgiving... HUGS!

10-25-2008, 08:56 AM	#28
pocahontas Blabbermouth!!! Join Date: Jun 2002 Location: SAN DIEGO, CA Posts: 5,558 Gallery: