Bake Time
25-28 minYield
20-24 servingsRating
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Loading...| 2/3 cup ROGERS OAT BRAN (150 mL) | |
| 1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR (250 mL) | |
| 2 tsp. baking powder (10 mL) | |
| 1/2 tsp. baking soda (2 mL) | |
| 1 tsp. cinnamon (5 mL) | |
| 1/2 tsp. cloves (2 mL) | |
| 1/4 tsp. salt (1 mL) | |
| 1/2 cup pecans, chopped (125 mL) | |
| 1 egg | |
| 1/3 cup vegetable oil (80 mL) | |
| 3/4 cup brown sugar (180 mL) | |
| 1 1/2 cups pumpkin, mashed (375 mL) |
| 1. | Preheat oven to 350⁰F (175⁰C). Prepare a 9” x 9” pan. |
| 2. | Combine oat bran, flour, baking powder, baking soda, cinnamon, cloves, salt and pecans. |
| 3. | Beat together egg and vegetable oil. Add brown sugar and mashed pumpkin and stir well. |
| 4. | Add dry ingredients to liquids all at once and stir until ingredients are thoroughly combined. Spread batter evenly in prepared pan. |
| 5. | Bake 25-28 minutes or until cake tests done. Remove from pan and cool on wire rack. Dust with icing sugar. |
| 6. | For the icing cream together cream cheese, butter and icing sugar. Ice once cake has cooled. |
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