Wednesday, March 24, 2010

Pumpkin-Chocolate Chip Breakfast Cake

I know, it's ridiculous, but even though this sounds more like dessert than breakfast (and it could easily be served as dessert...a little cream cheese frosting...), it's loaded with good stuff and I serve it--and the chocolate version (post coming soon)--to my kids for breakfast with a clear conscience. OK, they do eat it without the icing, but this is a prettier picture.

This is actually the recipe for my Pumpkin Bread with chocolate chips added and cooked in a 13X9-inch pan instead of loaf pan. Funny, isn't it, how the shape of something can make it what it is? This is a cake, it used to be a loaf, you could easily make it into muffins...

I wrap the pieces in plastic wrap and freeze them for easy breakfasts and snacks.

For those who want to know what you're eating, here's the nutritional breakdown: 1/12 cake: 223 cal/9.5g fat/2g fbr/5 WW points; 1/18 cake: 148 cal/6g fat/1.5g fbr/3 WW points; 1/20 cake: 134 cal/5.7g fat/1g fbr/3 WW points.

Pumpkin-Chocolate Chip Breakfast Cake
Printable Recipe

1 1/4 cup all-purpose flour
3/4 cup wheat flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup miniature chocolate chips
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup milk (I use 1%)
1/4 cup applesauce (I use no-sugar added)
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla

for the icing
1 cup powdered sugar, sifted
1 tablespoon melted butter
1/4 teaspoon vanilla
2-3 teaspoons milk, or enough to make it drizzle

1. Heat your oven to 350, and spray the sides and bottom of a 13x9-inch baking pan with non-stick spray.

2. Combine all of the dry ingredients in a medium bowl, and mix to combine. In a separate medium bowl, combine all of the wet ingredients and whisk well. Add the wet ingredients to the dry and mix with a rubber spatula until well combined.

3. Transfer the batter to the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely before cutting into squares or bars.

4. To make the icing, combine the powdered sugar, melted butter, vanilla, and milk (start with 2 teaspoons) in a small bowl. Mix with a spoon or small whisk until the icing is smooth and the consistency you want.

Note: I usually cut my cake into 18 pieces, but you can also cut 12 larger or 20 smaller pieces.


  1. YUMMMY! I need to try this one.

  2. The pumpkin cake looks so yummy! I will definitely be trying it at my house. I know that my kids will like this.

  3. This looks amazing!!!! Awesome blog that you have here!! I think I'm going to have to make these!

  4. This looks so yummy. I am adding the ingredients to my shopping list. It will be a hit at my house.

  5. Pumpkin and cake for breakfast? I'm in!

  6. I love pumpkin and chocolate chips together. And it's great that with that applesauce and the pumpkin, it doesn't call for much oil at all.

  7. I LOVE pumpkin bread! And you're's very good for you! :)

  8. Wow your pumpkin cake looks delish. Thanks for sharing the recipe. I'm looking for a recipe of pumpkins too. I'll try this one.

  9. I just keep looking at this and drooling YUM!


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