Starbucks Pumpkin Pound Cake

• Vegetarian

• Produce

  • 1 cup Pumpkin puree, canned

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 2/3 cup Sugar

• Dairy

  • 1/4 cup Milk

Found on thefirstyearblog.com

Description

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
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 2/3 cup sugar
• 2/3 cup brown sugar
• 1/4 cup milk
• 3 egg whites
• 1 cup canned pumpkin puree

Directions

• Preheat oven to 350º F. In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg. In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well. Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined. Throughly spray a loaf pan with non-stick cooking spray. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean. Allow the bread to cool in the pan before removing. Store in an air tight container.