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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Copycat Starbucks Pumpkin Pound Cake Recipe

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This recipe for Copycat Starbucks Pumpkin Pound Cake is from John's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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