Starbucks Pumpkin Pound Cake

Ingredients:

1 1/2 c. 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
1 1/2 c. Sugar
1/2 c. Fat Free Vanilla Yogurt
3 Egg Whites
1 c. Canned Pumpkin

Directions:

1. Preheat oven to 350º. Grease a loaf pan, set aside.
2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
3. 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.
4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
5. Let cool on a wire rack. Makes 8 serving.
6. Add a powdered sugar glaze or cream cheese frosting if desired

Source: Diana Myers Bromley