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)

Method:

1. Preheat the oven to 350 degrees Fahrenheit. Grease the mini loaf pan and keep aside.
2. 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.
3. 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.
4. Add the remaining egg mixture in two batches and beat again for few minutes.
5. Add the coarsely chopped pistachio nuts, give a quick stir and pour the batter into prepared pan. Smooth the surface with a spatula.
6. Bake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
7. Let the cake cool completely and serve.
8. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya