Happy November!

To celebrate the beginning of one of my favorite months and may I be as bold to say, the beginning of the Holiday Season (yay!!) I've decided to share one of my absolute favorite pumpkin recipes. 

Pumpkin Pound Cake

(a "healthified" twist based on the Starbucks favorite)

I am a pumpkin bread fanatic, so believe me when I say, this pumpkin pound cake is the most moist and chewy pumpkin bread recipe that I have found yet. Not to mention it is a lighter choice taking the Starbucks fan favorite recipe with 310 calories and 12 grams of fat and taking it down to a much more appealing 246 calories and limited amounts of fat.

With a health obsessed yet cravings hungry pregnant lady in the house and an even healthier husband to feed, this recipe has been perfect for us. And okay maybe it's not so healthy when you make 3 loaves in a week, like we have, but we have been sharing with family who have loved the recipe just as much as us... so we've called it good. 

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 Nutmeg

1/4 tsp. Ground Cloves

1 1/2 c. Sugar (I've used white sugar and brown sugar, and both taste great!) 

1/2 c.    Fat Free Vanilla Yogurt 

3           Eggs (You can use 3 egg whites and 1 egg, as well, if you'd like a healthier touch)

1 c.       Canned Pumpkin Puree 

Instructions:

1. Preheat oven to 350 degrees. Grease a loaf pan, set aside.

2. Combine 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 eggs. Whisk throughly until blended. Stir in the pumpkin puree. 

4. Add the dry ingredients to the bowl with the wet ingredients. Stir until completely incorporated. 

5. Pour the mixture into the greased loaf pan and bake for 60 minutes, or until toothpick inserted comes out clean. (Make sure to especially check the middle, if it is still gooey at 60 minutes, add another 5 minutes onto the cooking time-- this is usually the case when I make it). 

6. Let cool. 

7. EAT! 

I hope you love it just as much as we do. And even as much as I am right now, since I couldn't go through a whole blog post writing about it without eating some myself! 

*recipe adapted from the book Fast Food Fix by Devin Alexander

happy november.