Whatcha Eating Wednesday? - November 12, 2014

Whatcha Eating Wednesday? - November 12, 2014 

I love fall! I love pumpkin! I love pumpkin recipes in the fall!

I recently came across this recipe on Pinterest. It is a copycat Starbucks Pumpkin Pound Cake. I read the recipe and loved the idea of substituting the fat for low fat vanilla yogurt (I used Greek). Also, the pictures looked good so I thought I'd try it out on my day off. I've never had Starbucks Pumpkin Pound Cake, so I don't know how close it is to the original, but this is pretty stinkin' good! It was moist, flavorful, and the best pumpkin bread I've had (sorry mom). It's definitely a keeper! The kids even loved it and devoured it! I hope y'all enjoy!

I found the recipe HERE.

 Starbucks Pumpkin Pound Cake 

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
 1 1/2 c. Sugar
 1/2 c. Fat Free VanillaYogurt
 3 Egg Whites
 1 c. Canned Pumpkin

 Instructions 

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. (I didn't need to add anything.)