Gluten free pumpkin pound cake

If you haven’t figured it out by now, my husband has a bit of a sweet tooth. In fact, he’s pretty much my go-to taste tester for these recipes because he is extremely picky when it comes to gluten free food. Now, a few weeks ago, he had a piece of pumpkin poundcake at his favorite coffee shop and kept talking about it. My mature response? Challenge accepted!

Pumpkin Pound Cake

• 1 ¾ cups gluten free flour (again, Namaste Perfect Blend has been my go to choice)
• 1½ cups sugar
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp allspice
• ½ cup vanilla greek yogurt
• 1 tsp vanilla extract
• 3 egg whites
• 15oz canned pumpkin

1. Preheat oven to 350°
2. In a bowl, combine your dry ingredients.
3. In a separate large mixing bowl, combine sugar, yogurt, egg whites, and pumpkin.
4. Slowly mix in the dry ingredients
5. Pour into a greased loaf pan and bake for 75 minutes. Make sure you double check with a tooth pick! Pound cakes are more dense and can take a bit longer to cook through!
6. Allow cake to cool completely before coating with glaze.

Glaze

• 1 egg white
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp water

1. Whisk egg white, vanilla, and 1 tbsp water
2. slowly add powdered sugar to form a glaze. Slowly add the second tbsp of water if your glaze is too thick

Enjoy!