Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups (206g) King Arthur White Whole Wheat Flour
  • 1 cup (213g) light brown sugar or dark brown sugar packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 6 tablespoons (74g) vegetable oil
  • 1 cup (227g) pumpkin purée
  • 1/2 cup (113g) water or almond milk
  • 1 cup (142g to 170g) raisins walnuts or dried cranberries

Instruction

  • Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep., In a large bowl, whisk together the flour, brown sugar, salt, baking soda, baking powder, and spices., In a medium bowl, whisk together the vanilla, oil, pumpkin purée, and water or almond milk., Stir the wet ingredients into the dry until evenly moistened. Mix in the raisins (or walnuts or cranberries). Transfer the batter to the prepared pan., Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it., Remove the cake from the oven and serve it warm from the pan, garnished with confectioners' sugar if desired., Cool completely, and store any leftovers, well wrapped, at room temperature for several days. Freeze for longer storage.