Oct 022013

Harvest Pumpkin Tea Cake


Mr. Pumpkin’s Top Choice

Not just a cake for tea time, although it is a spectacular low-fat, heart-healthy treat, but you can enjoy this for breakfast, a snack or as a dessert. It’s so light and fluffy, you’ll never know you’re eating a vegetable!


2/3 cup all-purpose flour

2/3 cup whole-wheat flour ( you can also use white whole wheat)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3/4 cup pumpkin (fresh or canned)

1/2 cup raw, organic sugar

1/4 cup honey

1/4 cup canola oil

1/2 cup Reddi Egg or Egg Beaters

1/2 cup chopped pecans, walnuts or almond slivers. (nuts are optional – your choice)


Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.

Blend together the flours and all dry ingredients set aside.

Put the pumpkin, sugar, honey and oil in a blender and process speed until smooth, about 1 minute. Add the egg mixture.

Pour the liquid into the dry ingredients and  stir together until you have an even batter – about 1 minute. Fold in nuts.

Pour the batter into your loaf pan.

Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Dust with powdered sugar for a “frosted look.” Serve warm.

Cooked pumpkin: Cut your pumpkin in half, seed, and place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork.



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