"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Copycat Starbucks Pumpkin Pound Cake Recipe

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This recipe for Copycat Starbucks Pumpkin Pound Cake, by , is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
John Fussell
Category:
Category:
Ingredients:  
Ingredients:  
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
3/4 c. White Sugar
3/4 c. Brown sugar
1/2 c. Vanilla Yogurt(can sub sour cream)
3 Egg Whites
1 c. Canned or fresh Pumpkin Puree
Instructions
Directions:
Directions:
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 sugars, 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 (optional)
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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