Ingredients

• 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