Like many other bloggers, I was impacted by the great pumpkin shortage of 2010, so when pumpkin season began this year, I was on high alert. When I picked up some chatter about flooding in the the East Coast this summer possibly causing similar problems, I sprang into action. As soon as the cans of pumpkin started appearing in the store, I squirreled away as many as I could while dreams of delicious pumpkin dishes danced in my head. I was so proud of myself until I read that Libby’s, which makes the canned stuff, is nowhere near the East Coast, and moreover, since I live in Colorado I will probably have plenty of fresh pumpkins at my disposal as well.
At least the only consequence is that I have a lot of pumpkin at my disposal!
This recipe is a take on pumpkin bread. I didn’t want to remake an old recipe, and I also wanted something appropriate for a lunch dessert. When I saw a recipe for pumpkin cookies, I knew they had to be mine. I was feeling a little lazy, though, so I just dumped all the batter into a pan and made pumpkin cake (or pumpkin bars, because that sounds a little more guilt free!)
2 ½ cups whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 stick butter at room temperature
1 ½ cups sugar
1 cup pumpkin
1 large egg
1 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. In a medium bowl, sift together 2 1/2 c flour, 1 t baking powder, 1 t baking soda, 1 t salt, 1 t cinnamon, 1 t nutmeg, and 1 t cloves. Set aside.
3. In the bowl of a stand mixer, beat the 1 stick butter and 1 1/2 c sugar on medium speed until light and fluffy (about 1 ½ minutes).
4. Add 1 c pumpkin, 1 egg, and 1 t vanilla to the wet ingredients. Mix on medium speed until smooth.
5. With mixer on low, slowly and gradually add dry ingredients. Mix only until incorporated.
6. Pour the cake mix into a large baking dish.
7. Bake for 30 minutes or until a toothpick comes out clean.
Nutritionals (28 pieces) Cals: 117, Fat: 4, Carb: 20, Fiber: 2, Protein: 1