Pumpkin Pound Cake

Here's a great seasonal recipe I got from Country Living magazine's November 2012 issue. You can use mashed sweet potatoes OR pureed pumpkin, so it's a great way to use up leftovers if you have just a bit left after opening a can or making a recipe.

 

 

 

 

Ingredients:

non-stick baking spray OR vegan margarine for greasing the pan plus flour

1.5 c. all-purpose flour

1 t. baking powder

1 t. ground cinnamon

1/2 t. ground nutmeg

1/4 t. baking soda

1/8 t. salt

1 stick vegan margarine (I prefer Earth Balance brand.), at room temperature

3/4 c. granulated sugar

1/4 c. brown sugar

1/2 t. vanilla OR almond extract

1 c. leftover mashed sweet potatoes OR pureed or canned pumpkin (not pumpkin pie mix)

2 large eggs, at room temperature (vegans can try substituting Ener-G Egg Replacer)

1/2 c. chopped pecans

Method:

Preheat the oven to 325 degrees F. Grease and flour a 9-inch loaf pan.

In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together. (Use a fork to fluff them together if you don't have a sifter.)

In a large bowl and using an electric mixer at medium speed, cream butter, sugars, and flavoring extract until light and fluffy. Blend in sweet potatoes or pumpkin puree, then eggs one at a time. With mixer on low speed, add the flour mixture in thirds. Blend until just combined.

Spoon batter into the greased and floured loaf pan. Sprinkle with pecans, and bake until the cake tests clean when a wooden skewer is inserted into the middle, 65 - 75 minutes. Transfer pan to a wire rack to cool for about 15 minutes. Release cake from pan to cool completely.

Makes about 8 servings.