Friday, November 18, 2011

Pumpkin Breakfast Cake

This could be made the night before for a quick breakfast. I think the flavors taste even better over night. Just about anything made with pumpkin is a winner. :)


2 C whole grain flour ( I used 1 1/4 C Kamut and 3/4 C Spelt)
1 C Old fashioned oatmeal
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 /2 tsp fresh grated nutmeg or 1/2 tsp nutmeg powder
1/2 tsp allspice
1/4 tsp cardamom
1/2 tsp ground cloves
1/2 C grape seed oil or oil of your choice
1 1/4 C honey
3 eggs
1 1/2 tsp vanilla
2 C cooked pumpkin
1/2 C walnuts
1/2 of raisins and 1/2 C dried cranberries

topping optional:
1/4 C brown sugar
1/4 C coconut oil or butter
1/4 C whole grain flour
1/4 C oatmeal
1 tsp cinnamon

Directions: Bake in 9x13 greased pan

1. Heat oven to 350

2. Whisk all the dried ingredients together in a bowl.

3. In another bowl beat together the oil, honey, eggs and vanilla. Fold into dry ingredients with a spatula.

4. Stir in the pumpkin and fold in nuts and fruit.

5. Pour into greased pan. (I love stoneware for whole grains)

6.* Optional Blend together topping if desired. 1. You can just sprinkle it on top.
2. divide it in half. Sprinkle half on top and then swirl a knife through it to get it to go down into the batter and then pour the remaining on top. 3. Double the topping amounts. pour half the batter into the pan. Sprinkle half the topping on to the batter. pour in the remaining batter and then sprinkle on the remaining topping.

7. Bake for about 60 min. or until toothpick comes out clean. Put the pan on top of cooling rack to cool. Cover for storage to keep moist.

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