Pumpkin Cake

It’s time to break out the autumn recipes, such as this classic.  Once it’s cooled, schmear pumpkin creamcheese, whipped cream (or combo the two!!!) on top. 
P.s. Things that are important here:
1) New baking soda
2) Fresh spices (use bulk; try buying a whole nutmeg nugget and cinnamon stick, then using a zester, grate your desired amount of spice.)
3) Once you’ve created the batter, give it a taste to see if it needs anything (i.e. more salt, sugar, nutmeg, etc.)
Dry ingregients:
1 1/2 cups flour (3/4 cup whole wheat + 3/4 cup white flour)
1/2 teaspoon salt
3/4 cup sugar (1/2 cup white + 1/4 cup brown sugar)
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup roasted walnuts, optional
Wet ingredients
1 cup pumpkin puree, organic
1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs, beaten
1/4 cup water
Preheat oven to 350*F.  Grease a 9″pie pan or a 9x5x3 loaf pan.  In a mixing bowl, sift flour, salt, sugar, baking soda and spices; add walnuts if using.  In another mixing bowl, combine all the wet ingredients until the puree is smooth and uniform in color.  Combine wet ingredients to dry and stir to combine.  Bake in the center of the oven for 50-60 minutes, or until a toothpick poked into the center of the bread comes out clean.  Turn upside down onto rack to cool.


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