Pumpkin Breakfast Cake

Name: Pumpkin Breakfast Cake
Ingredients: 1 cup White Flour; 1 cup Whole Wheat Flour; 1 cup Oats; 2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Allspice; 1/2 teaspoons Ground Cloves; 1 pinch Salt; 1 cup Olive Oil; 1 cup White Sugar; 1 cup Brown Sugar; 4 whole Eggs; 2 teaspoons Vanilla; 2 cups Pure Pumpkin; 1/2 cups Raw Pumpkin Seeds; 1/2 cups Walnuts, Chopped

18 ingredients

4 steps

Ingredients

1 cup White Flour
1 cup Whole Wheat Flour
1 cup Oats
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Allspice
1/2 teaspoons Ground Cloves
1 pinch Salt
1 cup Olive Oil
1 cup White Sugar
1 cup Brown Sugar
4 whole Eggs
2 teaspoons Vanilla
2 cups Pure Pumpkin
1/2 cups Raw Pumpkin Seeds
1/2 cups Walnuts, Chopped

Directions

1

Preheat the oven to 350°F. Whisk together the flours, oats, baking powder, baking soda, spices, and salt in a large bowl. In a separate bowl, combine the olive oil, sugars, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix well. Add in the pumpkin puree and the pumpkin seeds and walnuts. Stir well.
2

Pour/spread the batter into a large greased bundt pan (or two loaf pans).
3

Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool thoroughly before turning out of the pan(s).
4

*Please note that you may also halve the recipe and bake the cake in a loaf pan. Or keep the recipe as is and bake two loaves, freezing one for later. You can also change up the ingredients - the fruit (ie. banana instead of pumpkin) and the add-ins (ie. pecans instead of walnuts) for a variety of different breakfast cakes.