Starbucks Pumpkin Pound Cake

INGREDIENTS

• 1 1/2 cups 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
• 2/3 cup sugar
• 2/3 cup brown sugar
• 1/4 cup milk
• 3 egg whites
• 1 cup canned pumpkin puree

INSTRUCTIONS

1. Preheat oven to 350º F.
2. In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
3. In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.
4. Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
5. Throughly spray a loaf pan with non-stick cooking spray.
6. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
7. Allow the bread to cool in the pan before removing.
8. Store in an air tight container.

NOTES