Wednesday, October 15, 2014

Pumpkin Pound Cake

I could start this post taking about how much I love pumpkin and how when baking this recipe I was drinking pumpkin spice flavored coffee and had a pumpkin scented candle burning, but then this would sound like every other wonderful pumpkin blog post out there. When it comes to fall, who doesn't like pumpkin [cough, besides my fiancé, cough]?

Earlier in the summer when Badger Kitchen was thinking up the coming months' themes, pumpkin just couldn't be overlooked. But come October (ok, ok I was thinking about this since September), I just couldn't decided on a recipe to try. I really wanted to step out of my comfort zone and try something, non-baked good recipe. You know, get away from the traditional cinnamon, nutmeg, pumpkin trio recipe. But I was afraid of not liking it and my fiancé not even trying it. So, baked good it is. However, I've never had pumpkin pound cake before. I was pretty excited when I found this.

This recipe is super easy. Believe me, I made this after a very long wedding weekend while finishing up scientific figures for a grant and doing laundry and keeping the dog occupied. It reminds me of banana bread in the fact that it's really good without much effort. Also, this pound cake has the texture like banana bread in that it's dense but [dare I use the word] moist. Also, that cup of pumpkin goes a long way! I was afraid of it being bland but this pound cake is far from! The only thing I would do differently next time is maybe add a walnut or oatmeal topping to give it more texture diversity.

Bon Appétit,

Slightly adapted from Something Swanky

1 1/2 c. All Purpose Flour
1 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 c. Granulated Sugar
1/2 c. Brown Sugar
1/2 c. Vanilla Yogurt
3 Egg Whites
1 c. Canned Pumpkin

Fall sprinkles optional (but why not? After all, it is cake)

1. Preheat oven to 350 degrees. Grease bread pan or mini loaf pan.
2. Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg.
3. In a separate bowl add together the sugars, yogurt and egg whites. Mix until blended.
4. Fold pumpkin into the wet ingredients. Then add the dry ingredients. Stir just until all is blended together.
5. Pour into pan (should make about 8-9 mini loaves).
6. Bake for 60 minutes if large bread pan or 25 minutes if mini loaf pan.
7. Enjoy!

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