Whole Wheat Pumpkin Spice Cake Recipes

WHOLE WHEAT PUMPKIN SPICE CAKE

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).

PUMPKIN SPICE CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

PUMPKIN CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

PUMPKIN SPICE CAKE I

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.

PUMPKIN BARS (WHITE WHOLE WHEAT FLOUR)

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.

WHOLE WHEAT PUMPKIN BREAD

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.