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Pumpkin Pound Cake with Collagen

Welcome Fall with this Pumpkin Pound Cake made with Collagen for a boost of protein (because, why not?) Cinnamon, nutmeg, Pumpkin and all things Fall in one delicious slice!
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 10 slices
Calories 272kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 6 Tbsp. unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 3 eggs
  • 1/2 tsp. Vanilla extract
  • 1 1/2 cups All-Purpose Flour
  • 1 cup canned 100% pumpkin
  • 1 scoop collagen peptides (or protein powder, option)
  • 1 Tbsp. Pumpkin Pie Spice (All-Spice, ginger, cinnamon, cloves, & nutmeg)
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Instructions

  • Preheat oven to 350° F and spray a 9x5 inch loaf pan with non stick baking spray.
  • In a stand mixer, cream butter and sugars. Add in the eggs, one at a time, beating well after each addition. Mix in vanilla.
  • Combine the dry ingredients in a separate bowl and then add to the butter/sugar mixture. Then add the pumpkin & beat just until combined.
  • Bake for 60-65 minutes or until toothpick inserted in center comes out clean!
  • Cool for a few minutes, then remove from loaf pan and enjoy!

Video

Notes

Collagen is optional. 
 
Enjoy as is or with nut butter on top!

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 183mg | Potassium: 122mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4201IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg