I Can’t Wait for Autumn Pumpkin Loaf

 cups flour
1/2 teaspoon ground cinnamon
1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
 cups granulated sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
3 large egg whites
1 cup canned pumpkin

Preheat oven to 350°. Grease and flour a loaf pan; set aside.

Sift together flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg; set aside.

In a large mixing bowl, whisk together sugar, sour cream, and egg whites until thoroughly blended. Stir in pumpkin. Fold in dry ingredients until completely incorporated. Pour into prepared pan and bake for 60 minutes, or until toothpick inserted comes out clean.

Allow to cool on a wire rack for 10 minutes, and then remove from pan to cool completely.

Dust with powdered sugar or drizzle with a powdered sugar glaze.

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