- 1/2 cup chopped walnuts
- 3 tablespoons brown sugar
- 1 1/2 tablespoons toasted wheat germ
- 1/4 teaspoon pumpkin-pie spice
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup toasted wheat germ
- 2 teaspoons baking powder
- 1 teaspoon pumpkin-pie spice
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup plain fat-free yogurt
- 3/4 cup canned pumpkin
- 1/2 cup packed brown sugar
- 2 tablespoons vegetable oil
- 1 large egg
- 1/2 cup sweetened dried cranberries
- 1 teaspoon grated orange rind
- cooking spray
Preheat oven to 350 degrees F. Combine the first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack.
- Yields: 12 servings
- Preparation Time: 40 minutes
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