Healthy Pumpkin Spice Latte Pound Cake

Directions

1. 1
   Preheat the oven to 350F, and coat a 9x5 loaf pan with nonstick cooking spray.
2. 2
   To prepare the cake, stir together the pumpkin, Greek yogurt, and instant coffee in a small bowl. In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, ginger, baking powder, baking soda, and salt. In a large bowl, whisk together the butter, egg whites, vanilla extract, and vanilla stevia. Stir in the pumpkin mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
3. 3
   Spread the batter into the prepared pan.
4. 4
   Bake at 350F for 55-65 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring the pound cake to a wire rack to cool completely.
5. 5
   Once the cake has fully cooled and just before serving it, prepare the drizzle by stirring together the confectioners style erythritol and brewed coffee in a small bowl.
6. 6
   Transfer the mixture to a small zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cake.