Pumpkin Pound Cake

Name: Pumpkin Pound Cake
Yield: 930 g
Ingredients: Salt 1 회분(1/3작은술); Cinnamon Powder 2 g; Leavening Agent (Baking Powder) 2 g; Allulose Syrup 70 ml; Whole Wheat Flour 90 g; Fresh Egg 55 개; Almond Milk (Unsweetened) 60 ml; Water (Mineral Water) 120 ml; Nonfat Greek Yogurt 170 g; Steamed Pumpkin 360 g

663 kcal

#Pumpkin Pound Cake #Pound Cake #Home Baking #Vegetable Dessert #Bread Making #Pumpkin #Baking Recipe #Sweet Bread #Autumn Dessert #Healthy Bread

Image coming soon

Ingredients

Main ingredients

Salt 1 회분(1/3작은술)
Cinnamon Powder 2 g
Leavening Agent (Baking Powder) 2 g
Allulose Syrup 70 ml
Whole Wheat Flour 90 g
Fresh Egg 1 개
Almond Milk (Unsweetened) 60 ml
Water (Mineral Water) 120 ml
Nonfat Greek Yogurt 170 g
Steamed Pumpkin 360 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 159.87 g 74%

Protein 42.57 g 20%

Fat 6.2 g 6%

Serving size 930g

Cooking steps

1

1. Preheat oven to 350°F.
2

2. Take a mixing bowl. Add the wet ingredients and mix well.
3

3. Take another mixing bowl. Add the dry ingredients.
4

4. Add the dry ingredients to the wet ingredients and mix.
5

5. Pour the mixture into a loaf tin lined with parchment paper or sprayed with cooking spray. Bake at 350°F for 40-45 minutes (take it out when it's slightly underdone—it will continue to cook out of the oven).
6

6. Let it rest for 15 minutes. Slice into 16 pieces. Store in the fridge.

Pumpkin Pound Cake

AI 영양사 앤디