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Pumpkin Pound Cake

  • Author: Jenne Kopalek
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 20 minutes
  • Yield: 4 Servings 1x


For Pumpkin Pound Cake

  • 3 cups all purpose flour
  • 3 cups white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 6 egg whites
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 2 cups fresh pumpkin or canned pumpkin
  • 1 cup greek yogurt plain

For Cinnamon Icing

  • 2 cups powdered sugar
  • Water
  • 2 teaspoons cinnamon


  1. Preheat oven to 350º. Grease two glass loaf baking dishes and set aside.
  2. Add flour, spices, baking soda, and baking powder into a mixing bowl. Set to low speed for 30 seconds. Combine the sugar, Greek yogurt, and egg whites. Mix until well blended. Fold in the pumpkin puree.
  3. Pour the batter into two glass baking loaf dishes about half way up the dish and bake for 60 minutes or until knife inserted comes out clean. Cool cake on wire rack. Remove from the loaf dish and place on parchment paper.
  4. In a small bowl add powdered sugar and 2 tablespoons water. Whisk well until consistency is like icing. If you need to add a little more water until you receive the desired texture you may do so. Add cinnamon and whisk. Pour over cooled cake and let dry before serving.

  • Category: Bread
  • Cuisine: American
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