Wednesday, October 30, 2013

Perfect Pumpkin Bread

This recipe was adapted from Something Swanky's version of Starbucks Pumpkin Pound Cake. Something Swanky recommends topping it with a cream cheese or powdered sugar icing, but I decided it was plenty sweet without it! My recommendation, instead, is to add chocolate chips or walnuts! I also decided that it was more of a pumpkin 'bread' than 'pound cake.' It's definitely delicious (super moist, too!) and definitely a recipe that I will make again (and again!)


Ingredients
1-1/2 cups all purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1-1/2 cups sugar
1/2 cup vanilla Greek yogurt
3 egg whites
1 cup canned pumpkin
 
 
Directions
Preheat oven to 350º. Grease a large loaf pan, set aside.
 
Combine the flour, cinnamon, salt, baking soda and baking powder in 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.
 

3 comments:

  1. No recipes since October? I found your blog last night and I am already planning on trying at least 4-5 recipes. You need to add more!

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  2. Thanks, Alex :) I hope to pick back up in February. Life has been super busy the last couple months. I hope you enjoy the recipes!!

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    1. I actually came back to say that your recipe for roasted potatoes and chicken sausage is amazing! It's super easy and quick to make, my family really like it, my boyfriend said it was to die for and they all keep asking me to make it again :). I actually added 3 colors of peppers red, orange and green (I LOVE colorful food) and it looked really cute! I tried making it few times with different sausages and my favorite one was with the chicken apple sausage. Apple sausages make the food a little sweet, so if you add a little bit of crushed chili pepper, it makes it sweet and spicy. Oh, I also made two more small changes. I fry onion and peppers in olive oil for like 3 minutes and they roast much faster in the oven (I dry them in paper towel before I mix them with potatoes, so there is no oil left on them), I also cook potatoes in boiling water for few minutes before roasting them, so they are not raw when I mix them with the rest of ingredients and therefore food is ready a little faster as well.
      Anyway, I am more than happy with this recipe and I want to try few more. Unfortunately, my life is super busy as well, so I will definitely let you know once I make anything!

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