Monday, September 10, 2012


Pumpkin isn't just a Native American favorite - pumpkin is found throughout the Middle East. Here is a sweet treat that can be used as a hearty sweet bread for fetar (breakfast) or, with drizzled buttercream frosting, a wonderful dessert cake.



*  3 c.  all purpose flour

*  2 1/4 c. granulated sugar

*  3/4 c. brown sugar

*  1 Tbsp. pumpkin pie spice or apple pie spice

*  1 1/2 tsp. baking powder

*  1 1/2 tsp. baking soda

*  1/2 tsp. salt

*  6 oz. milk chocolate chips ( semi-sweet is ok, too)

*  1 15 oz. can pumpkin

*  3/4 c. melted butter or margarine

*  6 eggs slightly beaten or equivalent egg substitute

*  Oven 350F

*  Tube pan or fluted tube pan ( Bundt pan )


*  Preheat oven to 350F

*  Generously spray the tube pan with nonstick spray.

*  Set aside 1/2 c. flour in a small bowl

*  In a large bowl, combine the remaining flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.

*  Place the chocolate chips in the reserved flour and toss to coat. Set aside.

*  In another bowl combine the pumpkin, melted butter, and eggs.

*  Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.

*  Bake for 60 minutes or until a wooden toothpick comes out clean, when tested near the center of the cake.

*  Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. Garnish with powdered sugar or drizzle with icing.

*  12 to 16 servings.

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