Pumpkin Pound Cake

Pumpkin Pound Cake 1 1/2 c. 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 3/4 c. White Sugar 3/4 c. Brown sugar 1/2 c. Vanilla Yogurt(can sub sour cream) 3 Egg Whites 1 c. Canned or fresh Pumpkin Puree Preheat oven to 350º. Grease a bundt pan, set aside. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside. In a large mixing bowl, combine the sugars, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean. Let cool on a wire rack. Makes 8 serving. Add a powdered sugar glaze or cream cheese frosting (optional) Great gift cakes when you make into small loaves!