Cake Batter
3.5 c. all-purpose flour (can substitute half the flour with whole wheat)
3 teaspoons pumpkin pie spice
2 teaspoon baking soda
2 teaspoon baking powder
1.5 teaspoon salt
1⁄2 cup (1 stick) butter
1.5 c. ground flax seed
2.5 cups sugar
6 large eggs
2 cups canned pureed pumpkin (or 1 15 oz. can)
2 teaspoon vanilla extract
2⁄3 cup milk
1.5 c. walnuts, chopped (optional)
Topping
1 1⁄3 cup plus 2 tablespoons rolled oats
1 cup all-purpose flour (can substitute 1/2 c. wheat flour, 1/2 c. white)
1 cup firmly packed light brown sugar
1 teaspoon cinnamon
12 tablespoons unsalted butter
Directions
・ Preheat oven to 350°F.
・ Grease two 9x5x3-inch loaf pan.
・ To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side. Repeat this again for second loaf's topping. My food processor won't hold all of this in one batch so I split it in two and do two batches..
・ In mixer bowl, beat the butter with an electric mixer until smooth. Add flax seed. Gradually beat in the sugar and 1 egg at a time.
・ Add the pumpkin and vanilla extract to the wet batter mix.
・ Gradually beat the dry ingredients into the batter. Slowly add the milk. Transfer the batter to the prepared pan and spread with the topping.
・ Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
・ Turn the cake out onto a rack and cool completely.
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