Super Duper Pumpkin Cake...or Bread!


This recipe is full of great antioxidants from the pumpkin (lots of Vitamin A) as well as good Omega 3 fats from the Extra Virgin Olive Oil and Walnuts. This is a very moist cake which is easily made in a sheet pan so it works great for potlucks or picnics. It is very delicious and pretty healthy.

Special note for Debbie ~ I've also made this as bread...just place into a prepared bread pan and cook for 50 to 60 minutes or until toothpick inserted comes out clean.

Ingredients & How To

Sift together in small bowl:
2 cups Whole Wheat Pastry Flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice

In large bowl combine:
1 cup Splenda no calorie (or organic sugar)
1 cup Brown Sugar
3/4 cup Extra Virgin Olive Oil
1/2 cup Unsweetened Apple Sauce

Blend In:
1 teaspoon pure Vanilla Extract
2 cups Canned Pumpkin

Beat In:
4 Eggs, one at a time

Gradually: 
Beat in flour mixture until creamy; stir in raisins.

Spread batter into prepared 12x18 pan (spray pan with Pam cooking Spray). Top with 1/4 Cup of Chopped Walnuts.  Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool.

Delicious with a scoop of ice cream or just plain ~ Enjoy

2 comments:

  1. I like pumpkin a lot. I think this recipe would be better if worked out as a pumpkin cake instead of a bread because generally bread is not accepted as having such moisture. Anyway, that is a nice recipe. Thanks for sharing.

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  2. I love pumpkin bread... I make mine with chocolate chips. I would couldn't call it bread... I eat it like its a dessert.

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