Easy Healthy Pumpkin Cake
User Reviews
4.8
30 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
10
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Calories
276 kcal
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Cuisine
American
Easy Healthy Pumpkin Cake
Report
This healthy pumpkin and pear cake is your new favorite fall dessert to satisfy your pumpkin cravings! It's moist, flavorful, only lightly sweetened, and so easy to make with simple, wholesome ingredients. Use canned pumpkin puree, or if you want to make your own, make it ahead (which is easier than you might think). Then just stir the wet ingredients into the dry, bake, and enjoy!
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Ingredients
- 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
Instructions
- 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.
Equipments used:
Notes
- You can either pressure cook, microwave, steam or bake pumpkin to make fresh homemade pumpkin puree.
- I generally use around half a small or a quarter to a third of a medium normal pumpkin, or half a butternut squash. This yields around 2 cups, or enough for 2 cakes.
- Pressure cooker: Cook for 15 to 20 minutes on high pressure then let the steam release naturally. Scrape the soft flesh into a bowl and blend with a stick blender (or with a food processor).
- Microwave: Microwave on kitchen paper for 20 minutes on full power (no need to remove skin or seeds).
- Steam: Chop into large chunks and steam with a bit of water for about 30 minutes.
- Bake: Bake at 355F/180C for 30 to 50 minutes depending on the size of the piece of pumpkin. Again, no need to peel or remove seeds.
- Feel free to use 1.5 tablepoons of pumpkin spice blend instead of the 3 separate spices.
- This healthy pumpkin cake will keep well wrapped in parchment paper in an airtight container for up to 4 to 5 days, and even a little longer in the fridge.
- Wrap the loaf really well in baking paper and/or aluminium foil/plastic wrap and freeze in a Ziploc bag or airtight container for up to 2 to 3 months.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
33mg
(11%)
Sodium
129mg
(5%)
Potassium
287mg
(8%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
3875IU
(78%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 129mg | 5% |
| Potassium | 287mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 3875IU | 78% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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