Harvest Pumpkin Tea Cake
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.