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Made in the style of yellow cake, with plenty of egg yolks, this pumpkin cake uses real squash purée and loads of autumnal spices to evoke the classic flavors of pumpkin pie.
These little loaves have a light and springy crumb because there's no butter or oil in the recipe. The pumpkin flavor and warm fall spices are made more decadent with an orange glaze, but feel free to omit it for a light breakfast sweet.
Serve With
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Swapped at the SE Cookie Swap by James Boo.
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