Starbucks Pumpkin Pound Cake
- 1 1/2 c. All Purpose Flour
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/4 tsp. Ground Cloves
- 1/4 tsp. Ground Nutmeg
- 1 1/2 c. Sugar
- 1/2 c. Fat Free VanillaYogurt
- 3 Egg Whites
- 1 c. Canned Pumpkin
Adapted from somethingswanky.com
Preheat oven to 350º. Grease a loaf pan, set aside.
Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Let cool on a wire rack. Makes 8 serving.
Add a powdered sugar glaze or cream cheese frosting if desired :)