Pumpkin & Pistachio Pound Cake

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 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

  • Preheat the oven to 350 degrees Fahrenheit. Grease the mini loaf pan and keep aside.
  • 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.
  • 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.
  • Add the remaining egg mixture in two batches and beat again for few minutes.
  • Add the coarsely chopped pistachio nuts, give a quick stir and pour the batter into prepared pan. Smooth the surface with a spatula.
  • Bake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
  • Let the cake cool completely and serve.
  • Recipe courtesy: Priya Easy N Tasty Recipe