Ingredients
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon ground all-spice
- 1/4 teaspoon baking powder
- 2 large eggs
- 1 cup sugar
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons raw pumpkin seeds
Directions
- Preheat oven to 350°F. Spray a 8 ½ x4 ½ x2 ½-inch loaf pan with nonstick cooking spray.
- In a small bowl, stir together flours, cinnamon, salt, nutmeg, ginger, baking soda, all-spice and baking powder. Set aside.
- In a large bowl with hand mixer on MEDIUM, beat together eggs, sugar, pumpkin, oil, milk and vanilla extract.
- Reduce speed to LOW and gradually add flour mixture until blended.
- Pour batter into prepared pan and sprinkle with pumpkin seeds.
- Bake 50 to 55 minutes or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack and cool completely.
Serves: 8-10
