f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Pumpkin Spice Loaf Cake http://www.freesearchenginesubmission.infoher-libido.com

Saturday, October 24, 2015

Pumpkin Spice Loaf Cake

I am going to be doing some volunteer work with some friends this Saturday.  One of my friends is bringing a grill and after we finish the work, we will eat.  I had cooked pumpkin in the freezer from when I did the biscuits.  So I have made this loaf cake.  There is no processed sugar.  You have the goodness of pumpkin as well as flax and nuts.  Have fun this weekend, I will be enjoying mine!

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Pumpkin Spice Loaf Cake

2 1/2 cups organic whole wheat flour
1/2 cup ground flax seed
1/2 cup almond flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. nutmeg
1/4 chopped pecans
1/4 chopped sugar free dried cranberries
1 tbsp. fresh squeezed lemon juice
1/4 cup safflower oil
1/2 cup maple syrup
1/2 cup sorghum molasses
2 eggs, separated
1/4 cup buttermilk or yogurt (I used buttermilk)
2 cups pureed pumpkin

In a large bowl whisk together the first 9 ingredients (flour through nutmeg).  Add the pecans and cranberries.  Toss to coat with flour.  In another bowl mix together the lemon juice, oil, syrup, molasses, egg yolks and pumpkin.  Add the wet ingredients to the dry and mix thoroughly.  Beat egg whites until soft peaks form and fold into the batter until you can not see any white streaks.  Pour batter into a greased 9" x 5" loaf pan.  Bake in a preheated oven at 350 degrees for 60 minutes or until a pick comes out clean.  Remove from oven and allow to cool for 10 minutes.  Remove from pan and allow to cool completely on a wire rack.  Then eat!

You can glaze it if you want.  You can also change the fruit and nuts you put in the batter.  Make it your own.  On Monday I will post the salad I made.  Be sure to watch for that.  Again have a good weekend everyone!

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