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Pumpkin & Pistachio Pound Cake Recipe

Pumpkin & Pistachio Pound Cake is a popular Continental Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 6
Rated 3 based on 100 votes


  • 2 - eggs (large)
  • 1.25 cups - all - purpose flour
  • 2 tbsp - Corn flour
  • 3/4 tsp - baking powder
  • 3/4 cup - Sugar
  • 1.5 tsp - vanilla
  • 2 tbsp - yogurt
  • 1/4 tsp - salt
  • 1/2 cup - Butter (room temperature)
  • 1/2 cup - Pumpkin puree
  • 1/2 cup - Pistachio nuts (coarsely chopped)
  • How to Make Pumpkin & Pistachio Pound Cake:

    1. Preheat the oven to 350 degrees Fahrenheit. Grease the mini loaf pan and keep aside.
    2. Lightly whisk the eggs, yogurt and vanilla in a medium sized bowl. Meanwhile take the flour, sugar, salt in a large bowl. Mix for few seconds.
    3. Now whisk the softened butter, pumpkin puree and half of the egg mixture. Add to the dry ingredients, and beat at a medium speed for a minute. Scrape down the sides.
    4. Add the remaining egg mixture in two batches and beat again for few minutes.
    5. Add the coarsely chopped pistachio nuts, give a quick stir and pour the batter into prepared pan. Smooth the surface with a spatula.
    6. Bake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
    7. Let the cake cool completely and serve.
    8. Recipe courtesy: Priya Easy N Tasty Recipe


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