WHOLE WHEAT PUMPKIN SPICE CAKE
This is a delicious cake which is wonderful served plain, with some lightly whipped cream, or frosted with a nice maple syrup sweetened frosting. Alternatively, reduce the honey if you plan to eat it for breakfast or at tea time.
Provided by verbena
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour two - 8 inch (20 cm) cake pans. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and honey until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla, and beat until incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
- Divide the batter in half and then pour the batter into the prepared pans.
- Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.
- * If you decide to use less honey, remember to increase the buttermilk slightly to compensate (honey is about 20% water).
- ** To make the pumpkin puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.
- ** To make your own buttermilk combine 1/4 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.
- These make great muffins/cupcakes too -- fill greased muffin tins 2/3 full and bake them for 15-20 minutes (be sure to fill empty muffin cups with water so that the heat is evenly distributed).
Nutrition Facts : Calories 360.9, Fat 13.5, SaturatedFat 7.9, Cholesterol 83.7, Sodium 344.8, Carbohydrate 58.6, Fiber 4, Sugar 35.7, Protein 6.4
TWO-STEP WHOLE WHEAT PUMPKIN BARS
No refined flour or sugar :) These easy, yummy bars are not too sweet, so I recommend frosting them with cream cheese frosting. This was one of the very first things I learned to bake!
Provided by A Messy Cook
Categories < 60 Mins
Time 40m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in bowl and mix well.
- Bake in greased 9x13 baking pan for 25-30 minutes at 350 degrees; cool on wire rack.
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
PUMPKIN BARS (WHITE WHOLE WHEAT FLOUR)
Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 49
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.
- Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Frost bars. Cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
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- Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep., In a large bowl, whisk together the flour, brown sugar, salt, baking soda, baking powder, and spices., In a medium bowl, whisk together the vanilla, oil, pumpkin purée, and water or almond milk., Stir the wet ingredients into the dry until evenly moistened.
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