Pumpkin Pistachio Pound Cake

Love nuts in bakes and i know i will be making a pumpkin pound cake for the weekend bake.Finally combined both the pumpkin puree and coarse pistachio nuts to make this spongy and super moist pound cakes. Pistachio nuts gives a wonderful and marvellous texture to this cake and you can enjoy thoroughly just along with a cup of tea or coffee for your evening snack or either for a quick breakfast.

I went for usual preparation of pound cake in which i have added pumpkin puree and pistachios else nothing is new in this cake, but the final result was simply tremendous. A super moist cake with a wonderful mild pumpkin flavour,  this mini pound cakes are quite addictive.Sending to 60days of Christmas hosted by Priya and Divya

2nos Eggs (large)
1+1/4cups All purpose flour
2tbsp Corn flour
3/4tsp Baking powder
3/4cup Sugar
1+1/2tsp Vanilla
2tbsp Yogurt
1/4tsp Salt
1/2cup  Butter (room temperature)
1/2cup Pumpkin puree
1/2cup Pistachio nuts (coarsely chopped)

Preheat the oven to 350F, grease the mini loaf pan and keep aside.

Lightly whisk the eggs,yogurt and vanilla in a medium bowl, meanwhile take the flours, 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 get moistened, beat in medium speed for a minutes,scrap down the sides..

Add the remaining egg mixture as two batches and beat again for few minutes,scrap down the sides.

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 35-40minutes until a toothpick inserted in the center comes out clean..

Let the cake gets cool completely and enjoy.