Cooked - Easy Healthy Pumpkin Cake (with Pear!)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Healthy Pumpkin Cake (with Pear!)

10.0

1½ cups + 2 tablespoons wholewheat flour (AKA wholemeal (you can substitute for white, spelt or gluten-free flours))

1 teaspoon baking soda

½ teaspoon baking powder

1½ teaspoons ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

2 tablespoons orange zest ((I use the zest of 1 orange - usually 2 to 3 tablespoons))

2 large eggs

1 cup pumpkin puree (See instructions in post above and below in notes section for homemade fresh puree, or use canned pumpkin puree.)

⅓ cup olive oil (or you can use melted coconut oil (let it cool a bit first))

¼ cup milk (or use the juice from the orange instead (about ¼ cup))

½ cup maple syrup (or honey (Either work well, or another liquid sweetener.))

1 pear ((ripe is best) chopped into small pieces)

Line a 9 or 10 x 4 inch loaf tin/pan with baking paper. Pre-heat the oven to 180C / 355F.
Combine the flour, baking soda and powder, spices and orange zest in a large mixing bowl.
Whisk together the eggs, pumpkin puree, oil, maple syrup (or honey) and milk (or juice) in a medium jug or mixing bowl.
Pour the wet ingredients into the dry ingredients in the large mixing bowl. Stir with a wooden spoon until just combined (don't over-mix).
Fold the pear pieces into the batter.
Scrape the batter into the prepared loaf tin. Smooth it down a little.
Bake for 45 to 50 minutes or until a skewer inserted into the middle of the cake comes out clean or with just a few sticky crumbs on it. If there is any wet batter on the skewer, bake the cake for 5 more minutes and check again.
Let cool then slice and enjoy. Store in an airtight container for up to 4 to 5 days, or wrap tightly and freeze for 2 to 3 months.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 73 weeks ago

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