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!
Servings 10 slices
- 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
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!
Collagen is optional.
Enjoy as is or with nut butter on top!
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