Last night when we returned home from our vacation it was raining.
Not a harsh down pour,
but a slow, fall drizzle rain.
The type of rain that allows you to crack some windows
and enjoy the sound,
smell and coolness of the rainfall.
I have been eagerly waiting to bake something pumpkin
and the fall weather last night just sealed the deal.
I am not waiting another day.
Plus, it is officially fall now. 🙂
I have a sneaky feeling
this cake is totally going to satisfy my craving for everything fall.
Added bonus, it’s low-fat.
Just the way I like my desserts!
Start off by greasing your loaf pan.
(I always use butter for this step because I don’t buy the Crisco stuff.)
Then grab a medium mixing bowl and your flour. Measure out 1 and 1/2 cups.
To the flour add a 1/2 teaspoon of each: baking soda, baking powder, salt and cinnamon.
Then add your spices, 1/4 teaspoon of ground clove and nutmeg.
Stir all that up and then set aside.
Grab a large mixing bowl and measure 1 and 1/2 cups sugar.
Add 1/2 cup vanilla yogurt.
(I used this brand because it is organic and low-fat.)
Grab 3 eggs and add the whites only to the yogurt/sugar mixture.
Now it time for the star ingredient…the pumpkin!
Stir in 1 cup can pumpkin (or you can use fresh pumpkin) and behold a beautiful fall color.
Add the dry ingredients to the wet and stir to combine.
Then pour into your greased loaf pan.
Bake for 350 degrees for 60 minutes and
enjoy the pumpkin aroma that is now filling your house.
Remove and test with a toothpick to make sure it is completely cooked.
Place it on a wire rack to cool.
Now this part, does add some fat.
Just a little.
I just had to give this wonderful pumpkin pound cake a touch of sweet icing.
It just makes everything better, doesn’t it?
Let me tell you, this cake is so moist with sweet pumpkin goodness.
If you weren’t already in love with fall, you will be now.
I enjoyed every bite.
And I may or may not have a banana bread loaf cooking in my oven
right at this very moment. 🙂