For our treat this week: Pumpkin tea cake

We have put off our weekly baking sessions until the fall, but it doesn't mean that the kids will not enjoy some yummy treats. While I was in the kitchen baking, I had some visitors. In all honesty, they were more taste testers than helpers :)
I will be trying this recipe with my gluten-free ingredients in the future.

Pumpkin Tea Cake Ingredients
1/2 cup All Purpose flour
1/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 tbsp ground cinnamon
1/2 ground ginger
1/4 tsp ground clove
1/2 tsp freshly grated nutmeg 
1/2 cup pumpkin puree
1/2 cup butter
1/2 cup sugar
1 large egg + 1 large egg yolk
Optional: handful of pumpkin seeds

Directions
Preheat oven to 350°F. Oil a 9 * 5 loaf pan.
1. In a bowl, combine AP and whole wheat flours, baking powder, and salt. In a large bowl, combine cinnamon, ginger, clove, nutmeg, pumpkin puree, butter, sugar, and egg. 
2. Whisk wet mixture until completely combined and slightly fluffy. 
3. Gradually incorporate the dry ingredients in the wet mixture, being careful not to over-mix (should look more like muffin batter). 
4. Pour the batter into the prepped loaf pan. If using pumpkin seeds, sprinkle on top of the cake.
5. Bake cake until tester poked into the center comes out clean. 

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