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Libby's Pumpkin Pound Cake


Libby's Pumpkin Pound Cake recipe













Trans-fat Free, Good source of fiber


2 cups all-purpose flour
1 teaspoon baking powder
teaspoon salt
¾ cup butter
1 cup sugar
¾ cup pumpkin
½ teaspoon vanilla extract
4 large eggs


In medium bowl, combine flour, baking powder and salt; set aside.

In large bowl, cream butter andamp; sugar until light and fluffy.

Add pumpkin and vanilla; mix well.

Add eggs, one at a time.

Add dry ingredients; mix well.

Pour batter into greased 9x5-inch loaf pan or a 12-cup bundt cake pan.

Bake in preheated 350℉ (180℃) F oven for 60 to 65 minutes or until test skewer inserted into centre comes out clean.

Cool 15 minutes.

Remove from pan; cool on wire rack.

Drizzle with your favourite sugar glaze if desired.


* not incl. in nutrient facts

Add review





What can I use as a safe egg substitute for this recipe and the pumpkin pie. My daughter is allergic to egg white.

about 1 year ago

Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 81444% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 303mg 101%
Sodium 393mg 16%
Total Carbohydrate 34g 34%
Dietary Fiber 3g 12%
Sugars g
Protein 27g
Vitamin A 169% Vitamin C 3%
Calcium 8% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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