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Tuesday, October 8, 2013

Pumpkin Pound Cake


From the kitchen of One Perfect Bite...This copycat recipe is patterned after the one that's used to make Starbuck's Pumpkin Pound Cake. I found the recipe while paging through the blog, Just A Pinch, and I must tell you that it makes a dessert that is simply delicious, while remaining deliciously simple to make. My only problem is that I think this loaf has been misnamed. Its texture  is unlike any pound cake I've ever made, but it is an absolutely stellar pumpkin bread that I know your family enjoy. The recipe is simple enough for young cooks to make and because it uses no special equipment it can be prepared in a barebones kitchen. The loaf is moist and mildly spiced and it is an excellent keeper if it stored well-wrapped. I really liked this bread and will make it several more times before the Thanksgiving holiday. As desserts go, this one is not half-bad for you. No fat is used to make it and egg whites are used instead of whole eggs, so it certainly is more heart-friendly than most of the pumpkin desserts floating around at this time of year. I do hope you'll give this recipe a try. Here is how the bread/cake is made.


Pumpkin Pound Cake...from the kitchen of One Perfect Bite courtesy of Just A Pinch

Ingredients:

1-1/2 cups all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1-1/2 cups granulated sugar
1/2 cup fat free vanilla yogurt
3 egg whites
1 cup canned pumpkin
Optional: Powdered sugar glaze or cream cheese frosting

Directions:

1) Preheat oven to 350 degrees F. Grease an 8-1/2 x 4-1/2 inch loaf pan and set aside.
2) Sift flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg into a mixing bowl. Set aside.
3) In a large mixing bowl, combine sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in pumpkin.
4) Add dry ingredients to pumpkin mixture. Stir until completely incorporated. Pour into pan.
5) Bake for 60 minutes, or until toothpick inserted comes out clean. Let cool on a wire rack. Makes 8 servings.


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16 comments :

Barbara F. said...

Have to make this soon! xo

Ginny said...

This is easy! I may try to make it to take as a gift on thanksgiving!

Cindy said...

This looks so healthy--should I add a few chocolate chips??

Priya Suresh said...

Pound cake looks incredibly super moist.

Kim G. said...

I thonk I just found what I'm going to bake this week:)

Pam said...

Perfect. I have to use up my stash of last years canned pumpkin so that I can buy more this year :)

From the Kitchen said...

Fat-free vanilla yogurt on the shopping list.

Best,
Bonnie

Jenn S said...

This looks soooooo very good and soooo very easy!!!

~~louise~~ said...

Pumpkin Pound Cake is my favorite Mary. Would you believe I've never had Starbuck's version though? Must change that soon.

Thanks for sharing, Mary...

P.S. I'm having a Pasta Party over at my blog for Pasta Month and my blogoversary. You are more than welcome to join us:)

David said...

Mary, My wife read this recipe and immediately had me print a copy for her! Thanks and Take Care, Big Daddy Dave

Beverly said...

You have to love Pumpkin Pound Cake. First of all, you have to love pound cake. And, then to feature pumpkin makes it even more spectacular.

I used to bake a similar pumpkin cake. I had not thought of it in years.

Now, I must say yum!

JG said...

A pound cake using egg whites is my kind of cake! Looks delicious, Mary.
~Judy

Katz Tales said...

I see you're preparing for Halloween! Looks nice.

Bernideen said...

Looks like a great one!

Bernideen said...

Fabulous recipes here and I don't have a printer at home but will print this out tomorrow at work! Fantastic!

FABBY'S LIVING said...

Thank you for this great recipe sweet lady! I just made it for a small dinner party yesterday and it's so light and delicious too!. I hope you get a chance to go to my post and see...I also mentioned you, of course! Big hugs,
FABBY

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