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Recipe: Pumpkin and Oat Cake (with walnuts and raisins, makes 2 loaves)

Desserts - Cakes
PUMPKIN AND OAT CAKE

2 3/4 cups all-purpose flour
1 1/2 cups sugar
1 1/4 cups regular rolled oats, uncooked
1/2 cup untoasted wheat germ
2 teaspoons baking powder
2 teaspoons ground allspice
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup vegetable oil
1 cup milk
3 large eggs
1 (1 lb.) can pumpkin
1 cup chopped walnuts
1 cup raisins

In the large bowl of an electric mixer, stir together the flour, sugar, oats, wheat germ, baking powder, allspice, baking soda, nutmeg, cinnamon, and salt until well combined.

In another bowl, mix well the oil, milk, eggs, and pumpkin. Pour oil mixture into dry ingredients and beat at medium speed for 1 minute. Add walnuts and raisins and mix just until blended. Spoon batter into 2 greased and flour-dusted 9x5-inch loaf pans.

Bake in a 350 degree F oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in pans for 10 minutes, then turn out onto racks and let cool completely.

If made ahead, wrap airtight and chill up to 5 days. Freeze to store longer.

Bill Bissell, Walnut Creek, California

Makes 2 loaves, each about 2 pounds
From: Recipelink.com
Source: Magazine recipe clipping: Sunset magazine, not dated
MsgID: 0223329
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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