This clean moist cake will make your kitchen smell like a delicious pumpkin pie. It’s a favourite snack in our family , I love it for breakfast with my coffee. So delicious!
Recipe adopted from Taste of Home Magazine, I skipped the frosting for a lighter version, plus it’s less messy in a lunch box.
To make Pumpkin Cake Squares you’ll need:
3 large free run eggs
1 1/4 C vegetable oil
2 C spelt flour
2 C organic sugar
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (15 oz. ) can pure pumpkin purée
– In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking
powder, baking soda and salt; add to egg mixture. Add pumpkin purée; mix well.
– Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 45 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack before cutting.
– Cut into bars for serving small portions or for tiny hands