I haven’t made a pound cake in a good long while, and I certainly haven’t have the change to make a seasonal one. So today was the day! This Healthified Pumpkin Pound Cake is as good as it gets! It’s dense and buttery and perfectly delish - just as as good pound cake should be. It’s got even more moister packed into its spongy goodness with the addition of pumpkin in there too.

And the added flavors of pumpkin spice makes this pound cake the perfect thing to enjoy as we roll into Fall and hopefully cooler weather. Yes, I’m still hopeful that my Fall inspired recipes lately will continue to cool things off here in Texas.

To lighten this pound cake up, I swapped in some greek yogurt in place of sour cream. I also swapped half of the sugar for a natural sweetener - anything that measures cup for cup like sugar will work here. So just use whichever one you enjoy the most. Other than that? This pound cake is pretty standard and traditional outside of the pumpkin and spice.

Enjoy this as part of breakfast or even as a dessert. No matter what you end up doing with it, trust me when I say that it’s as tasty as it gets! No one will ever guess that it’s just a little bit better for you than the traditional/standard version.

Healthified Pumpkin Pound Cake

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 1 H & 5 MInactive time: 10 MinTotal time: 1 H & 25 M

Pound cake and pumpkin combined into one epic Fall favorite - Pumpkin pound cake! Lightened up and ready for breakfast, brunch, snack or dessert.

Ingredients

1/2 C. Butter
1/2 C. Natural Sweetener
1/2 C. Sugar
1/2 Tsp. Vanilla Extract
3 Whole Large Eggs
1/2 C. Plain Fat Free Greek Yogurt
1/2 C. Pumpkin Puree
1 1/2 C. Flour
1/2 Tsp. Baking Powder
1/8 Tsp. Baking Soda
1 Tsp. Pumpkin Pie Spice

Instructions

Preheat the oven to 325 degrees F. and lightly coat the inside of an 8x4" loaf pan with non-stick baking spray and set aside.
In a large bowl or the base of a stand mixer, beat the 1/2 C. butter for a minute.
Add in the 1/2 C. Natural Sweetener and 1/2 C. Sugar and beat on medium-high speed for 5-10 minutes or until light and fluffy. Scrape the sides of the bowl down as needed.
Next, add in the 1/2 Tsp. Vanilla Extract, the 3 Whole Large Eggs one at a time,1/2 C. Plain Fat Free Greek Yogurt, and 1/2 C. Pumpkin Puree.
Sift in the 1 1/2 Flour, 1/2 Tsp. Baking Powder, 1/8 Tsp. Baking Soda, and 1 Tsp. Pumpkin Pie Spice.
Stir until combined.
Transfer the batter to the prepared loaf pan and place in the oven to bake for 65-75 minutes or until an inserted toothpick comes out clean.
Once done, remove from the oven to allow to cool for 10 minutes before transferring to a wire rack to continue cooling.
When cooled, slice and enjoy!

Nutrition Facts

Calories

194.96

Fat (grams)

9.45

Sat. Fat (grams)

5.5

Carbs (grams)

24.21

Fiber (grams)

1.3

Net carbs

22.91

Sugar (grams)

9.34

Protein (grams)

4.28

Sodium (milligrams)

115.81

Cholesterol (grams)

61.68

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly •Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • Kosher