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.