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Pumpkin Poundcake with Brown-Sugar-Walnut Glaze

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Submitted by Chris 50

YIELD

servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 ½ 591
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
1 15
TABLESPOON ML PUMPKIN PIE SPICE
¾ 177
CUP ML BROWN SUGAR
dark, packed *
½ 118
CUP ML SUGAR
granulated
¾ 177
CUP ML BUTTER
softened
1 1
EACH EACH EGGS
1 237
1 5
TEASPOON ML VANILLA EXTRACT
1 237
½ 118
CUP ML MACADAMIA NUTS
chopped *

Directions

Preheat oven to 325℉ (160℃).

Combine flour, baking soda, salt and spice.

Beat sugars together with mixer.

Beat in butter. Add egg, pumpkin and vanilla.

Beat until well mixed, light and fluffy.

Stir in flour mixture, raisins and nuts.

Drop by round spoonfuls onto ungreased cookie sheets 2 inches apart.

Bake until slightly browned along edges, about 20 minutes.

Cool on flat surface.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 836 40% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 485mg 20%
Total Carbohydrate 40g 40%
Dietary Fiber 5g 21%
Sugars g
Protein 23g
Vitamin A 213% Vitamin C 6%
Calcium 7% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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