Easy, low fat Pumpkin Spice Loaf Cake

"Change is the only constant" - Source unknown.

Be it season, be it our mood or be it the numerous things that happen in our lives. When we are happy, we want it to stay put. When we are sad, we want that to pass as fast as it can. But we forget that everything comes to an end. Happy moments and sad moments and everything in between. Without sounding philosophical further, I love fall of all the seasons in a year. It is neither too cold, nor too hot and even when spring is colorful with bright and beautiful flowers, fall is beautiful in its own way with different shades of color on leaves. Ground covered with different colored leaves is a nice sight to watch. Most of all, I love fall because I love to bake. It is nice to turn the oven on which warms up your entire kitchen area and the smell of baked goodies fill the air.

Here is a very easy pumpkin cake recipe. It is so easy that a child can make it. And to top it, I have cut down fat quite a bit making it perfectly suitable as a snack cake or a tea cake.

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Adapted from Banana Spice cake
Makes two 8 X 4 loaves, or one tube pan, or 8 mini loaves or 6 chubbier mini loaves or 24 - 28 cupcakes.
Ingredients:
All purpose flour - 3 cups
Sugar - 2 cups ( See Notes)
Pumpkin puree - 15 Oz can or 1 3/4 - 2 cups
Eggs - 3 large (Or 3 TBSP of flax meal mixed with 9 TBSP of warm water)
Baking Soda - 2 tsp
Salt - 1/2 tsp
Canola oil - 1/2 cup
Thick Yogurt or sour cream - 1/2 cup
Powdered Cinnamon - 1 tsp
Powdered Ginger - 1 tsp
Powdered All spice - 1/4 tsp
Powdered Cloves - 1/4 tsp
Nutmeg - 1/8 tsp

Method:
Preheat the oven to 350 F. Grease and flour two 8 X 4 loaf pans or a tube pan. You could use a bundt pan too. In a bowl, whisk together flour, salt, baking soda, spices. Set aside. In another bowl, beat pumpkin puree, sugar, oil, yogurt or sour cream together using an electric beater. Add eggs and continue to beat. Dump the dry ingredients to wet and beat at low speed. Towards the end, fold with a spatula. Pour into the prepared pan/s and bake for 45 - 50 minutes in case of the loaf pan or 60 - 70 minutes in case of a tube pan or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn it on to the wire rack to cool completely.

Notes:
This is more of a snack cake than dessert cake. It can definitely be converted into cupcakes with cream cheese frosting or layered cake. If you do not want to frost it, but like it sweeter, increase the sugar to 2 1/2 cups.

Enjoy.