Pumpkin Spice Pound Cake

From GRIT Magazine: Baking with Honey

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 12 pieces

Ingredients

• 1 1⁄2 cups pumpkin
• 1⁄2 cup brown sugar
• 1⁄2 cup honey
• 2⁄3 cup  vegetable oil
• 2  eggs
• 1  cup all-purpose flour
• 1⁄3 cup wheat flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  teaspoon cinnamon
• 1  teaspoon ground nutmeg
• 1⁄2 cup oats
• 1⁄3 cup crystallized ginger, finely chopped
• 1⁄4 cup walnuts (optional) or 1⁄4 cup pecans, chopped (optional)

Directions

1. Heat oven to 350°F.
2. In mixing bowl, thoroughly blend pumpkin, brown sugar, honey, vegetable oil and eggs.
3. In separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Stir in oats and ginger. Slowly add to pumpkin mixture, stirring constantly, until moistened. Fold in nuts.
4. Pour batter into greased loaf or Bundt pan and bake for 45 to 55 minutes. Remove from pan. Cool slightly and serve warm, plain or with Pumpkin Custard. Yields 12 to 16 servings.