Cranberry Pumpkin Bread

For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling

2 c. granulated sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 (15 oz.) can pumpkin puree
2 eggs
3½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing
1 c. powdered sugar
2 oz. cream cheese, softened
2 tsp. milk
½ tsp. vanilla

*Icing recipe can be doubled according to taste

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
• Beat at low speed until blended.
• Add baking soda, baking powder, salt, and spices. 
• Beat until blended.
• Add pumpkin and eggs. 
• Beat until blended.
• Add flour and water and stir just until blended.
• Stir in cranberries.
• Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
• Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven 
• Cool 10 minutes in pan, then remove to a wire rack to cool completely.
• Combine icing ingredients and mix until smooth. 
• Spoon icing over bread.

Moist Coconut Pound Loaf

Moist Coconut Pound Loaf. Light, soft, and ohhhhh so delicious! Thank you Love Foodies

3/4 cup or 175 g softened butter
3/4 cup or 175 ml coconut milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
4 – 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt

4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!

• Heat oven to 160C, Gas 3, 300F. 
• Grease and line a 9in loaf pan
• Cream the butter and sugar until a pale light colour.
•  Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. 
• If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
• Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. 
• Once combined, add the shredded / desiccated coconut 
• Add the rest of the coconut milk and flour.
• Transfer the cake mixture to the greased and lined loaf tin. 
• Place in the oven for 1hr and 15 minutes. 
• Test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
• When the cake is done, take it out of the oven and leave in the cake tin until cool. 
• Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. 
• Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. 
• The liquid will be quickly absorbed by the cake.
• Immediately sprinkle the dried coconut all over so it sticks. 
• You can use as much dried coconut as you wish.
• Allow to cool. 
• Store in an airtight container. 
• This cake is best eaten the following day 

Coconut Lime Pound Cake

Incredibly moist lime-flavored pound cake with a decadent but simple coconut lime glaze. Thank you Crème de la Crumb

 



½ cup (one stick) butter, softened

1½ cups sugar

½ cup plain greek yogurt (may substitute sour cream)

3 eggs

½ teaspoon vanilla

zest of 2 limes

juice of 1 lime

1½ cups flour

¼ teaspoon baking soda

 

Glaze:

1½ cups powdered sugar

juice of 1 lime

2 teaspoons coconut extract

1-1½ tablespoons heavy cream, or half and half, or other milk

optional: shredded coconut

 

• Preheat oven to 350.
• Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
• In a large bowl cream together sugar and butter until light and fluffy.
• Add Greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth.
• In a medium bowl whisk together flour and baking soda.
• Add dry ingredients to wet ingredients and mix until smooth.
• Pour batter into prepared pan.
• Bake 60-80 minutes until an inserted toothpick comes out clean.
• Allow cake to cool completely on a wire rack.
• When cake has cooled completely, prepare the glaze.
• Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable.
• Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly.
• Sprinkle with shredded coconut if desired.
• Allow to cool completely before slicing.
• Store in airtight container.

 

Pumpkin Pound Cake with Buttermilk Glaze

Thank you My Recipes

Cooking spray
1 tablespoon all-purpose flour 
1 (15-ounce) can pumpkin, drained
3/4 cup granulated sugar 
3/4 cup packed dark brown sugar
1/2 cup butter, softened 
4 large eggs 
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces) 
1 1/2 teaspoons pumpkin pie spice 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar 
2 tablespoons butter 
2 teaspoons cornstarch
1/8 teaspoon baking soda

• Preheat oven to 350°.
• Lightly coat a 10-inch tube pan with cooking spray 
• Dust with 1 tablespoon flour. 
• Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. 
• Let stand about 10 minutes. 
• Scrape drained pumpkin into a bowl.
• Beat granulated sugar, brown sugar, and butter in a large bowl until well blended. 
• Add eggs, 1 at a time, beating well after each addition. 
• Beat in pumpkin and vanilla. 
• Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. 
• Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. 
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into prepared pan. 
• Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. 
• Cool in pan 10 minutes on a wire rack.
• Remove from pan, and cool completely on wire rack.
• To prepare glaze, combine buttermilk and remaining ingredients in a small saucepan over medium heat 
• Bring to a boil. 
• Cook 1 minute or until thick, stirring constantly 
• Remove from heat. 
• Drizzle cake with glaze.

Sparkling Apple Cider Pound Cake

Super moist pound cake. Thank you The Country Cook

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sparkling apple cider
3/4 cup confectioners' sugar
3 to 4 teaspoons sparkling apple cider

• Preheat oven to 350°. 
• Line bottom of a greased 9x5-in. loaf pan with parchment paper; grease paper.
• In a large bowl, cream butter and sugar until light and fluffy. 
• Add eggs, one at a time, beating well after each addition. 
• In another bowl, whisk flour, baking powder and salt 
• Add to creamed mixture alternately with cider, beating well after each addition.
• Transfer to prepared pan. 
• Bake 40-50 minutes or until a toothpick inserted in center comes out clean. 
• Cool in pan 10 minutes before removing to a wire rack to cool completely.
• In a small bowl, mix glaze ingredients until smooth 
• Spoon over top of cake, allowing it to flow over sides. 

Triple Chocolate Pound Cake

Moist and rich. Thank you Nancy Creative

3/4 cup (1 1/2 sticks) butter, softened

1/2 cup sour cream OR 3 oz. cream cheese, softened
1 1/2 cups sugar
1 Tablespoon half & half
3 eggs
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsweetened cocoa powder
1 cup mini semi-sweet chocolate chips

Frosting:

1/2 cup butter (1 stick), softened (it works best if your butter is verysoft)
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. half & half
1/4– 1/3 cup mini semi-sweet chocolate chips, for garnish

• Preheat oven to 325 degrees. Grease and flour a 9×5-inch loaf pan.
• In large bowl, cream together the softened butter and sour cream (or cream cheese) 
• Add sugar, blending well, and then half and half, blending everything well. 
• Add eggs, one at a time, mixing well after each one.
• In medium bowl, mix flour, baking powder, salt, and cocoa powder, blending well. 
• Add this flour mixture, a half at a time, to the butter-sugar mixture, blending everything well. 
• Then fold in the mini semi-sweet chocolate chips, stirring to distribute chips evenly in the batter.
• Spoon batter into the prepared 9×5-inch loaf pan 
• Bake at 325 degrees for 80 to 85 minutes or until toothpick inserted in center comes out clean or almost clean (because of all those chocolate chips, the toothpick may not come out entirely clean). 
• Cool in pan about 10-15 minutes, then remove from pan and cool completely.
• While the cake is cooling, you can make the frosting…
• Cream the softened butter and powdered sugar. 
• Add in the cocoa powder and blend well. 
• Add 1 Tbsp. half & half and mix well 
• If you’d rather have a thinner consistency, just add more half & half
• When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting! 
• Garnish with the mini semi-sweet chocolate chips, sprinkling down the centre of the cake.