Pumpkin is rich in nutrients and abundant in the fall. Whether you puree your own or buy canned, you can enjoy pumpkin in a variety of dishes. Canned pumpkin puree (Not pumpkin pie filling!) makes this cake a hasty tasty quick bread. I use the Vitamix to make the batter, but a mixer works, too.
2 cups whole wheat flour
½ cup brown sugar
2 tsp. pumpkin pie spice
2 tsp. baking soda
½ tsp. salt
6 oz. Egg Beaters®
14 – 15 oz. can pureed pumpkin
Preheat oven to 350° F.
Spray inside of a 8½” X 4½” loaf pan with cooking spray.
In a 2 quart mixing bowl or pitcher, combine all dry ingredients. Form a depression in the center. Set aside.
In the Vitamix container (or a mixing bowl) combine the pumpkin and Egg Beaters® starting at Variable Speed 1. Gradually increase speed to 10 then High. Run for 20 seconds.
Add the wet ingredients to the center of dry ingredients and fold using a spatula or spoon. Don’t over mix.
Pour batter into the loaf pan and place in the oven.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Variation: If you prefer a less dense cake, use 1 cup whole wheat flour and 1 cup all-purpose flour.