Photo Copyright – Brett Blumenthal
This recipe was given to me from a friend, and I’ve taken a few liberties with it. It is actually called “Thanksgiving Cake” and rightly so, it is made with pumpkin. That said, I think it is a great dessert for the whole holiday season, all the way through the New Year. I made it for three separate occasions, and each time, there wasn’t a morsel left. If that isn’t an indication that it is good, I don’t know what is!
The recipe is actually very healthy for a dessert. The pumpkin provides fiber, antioxidants and a wonderful flavor that isn’t overpowering. The walnuts provide a good dose of healthy fats and the dark chocolate provides some added antioxidants. Flavor wise, it appeals to a broad range of pallets: those who love chocolate and those who love fruit cakes. You really can’t go wrong.
The best part of this dessert is that is much healthier than a lot of typical desserts!
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup canola oil
- 1 can all-natural pumpkin (plain and unsweetened – not the pie mix!)
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips
Directions
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a square, 9″ x 9″ pan with canola oil. In a large mixing bowl, combine the eggs and sugar. Mix well. Add in oil and pumpkin, and mix until smooth.
In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add this to the pumpkin mixture a little at the time. Continue to mix until smooth. Stir in nuts and chocolate chips. Pour batter into the pan. Bake for 75 minutes. Let cool and serve!
Makes 6 to 8 servings.
