Starbuck’s Pumpkin Pound Cake

December 30, 2012 Posted in Breakfast, Cake, Dessert

Recipe Source: Fast Food Fix, by Devin Alexander
I doubled this recipe so I could do one with cream cheese frosting and one with the powdered sugar glaze.
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 Vanilla Yogurt
  • 3 Egg Whites
  • 1 c. Canned Pumpkin
Directions:
  1. Preheat oven to 350º. Grease a loaf pan (I used Crisco), set aside.
  2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
  3. 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.
  4. Pour into loaf pan and bake for 60-75 minutes, or until toothpick inserted comes out clean.
  5. Use a butter knife to loosen the bread right away if you are using the powdered sugar glaze. You want to pour that on the bread while it’s still hot so it can harden.
  6. Let cool on a wire rack if you use cream cheese frosting. Makes 8 serving.
  7. Add a powdered sugar glaze or cream cheese frosting if desired
  Powdered Sugar Glaze:
2 c. powdered sugar
3 tbsp. milk
1/2 tsp. vanilla
  Combine ingredients and mix until smooth. Dribble on top of hot bread.
  Cream Cheese Frosting:
  1/2 cup butter, softened
  8 oz. cream cheese, softened
  3 cups confectioners’ sugar
  1 teaspoon vanilla extract
 In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla.
Beat until the mixture is smooth and creamy.
You can always use store bought cream cheese frosting.

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