Sunday, December 20, 2015

Starbucks Pumpkin Pound Cake

I doubled this and sent one loaf to work with Jenna and took the other to Bible Study.  Another great recipe!
Starbucks Pumpkin Pound Cake
Yield: one loaf

1 1/2 cups 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
2/3 cup sugar
2/3 cup brown sugar
1/4 cup milk
3 egg whites
1 cup canned pumpkin puree

1. Preheat oven to 350º F.

2. In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.

3. In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.

4. Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.

5. Thoroughly spray a loaf pan with non-stick cooking spray.

6. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.

7. Allow the bread to cool in the pan before removing.

8. Store in an air tight container.

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