Ingredients
- 1 cup whole wheat flour
- 1 cup oat bran
- 2/3 cup agave
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 2 cup oven roasted, mashed sweet potatoes
- 1 cup canned pumpkin purée
- 1 1/2 tsp. vanilla
- 4 eggs
- 1 1/4 cup buttermilk
- 2 T. oil
- 1 cup pitted chopped dates
For crumb topping
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup pecans, or almonds, chopped
- 1/2 cup brown sugar
- 1/3 cup whole-wheat flour
- 1 tsp ground cinnamon
- 5 tablespoons earth balance butter substitute
(Mix all ingredients together to form coarse crumbs)
Directions
- Preheat oven to 350 degrees.
- Combine all the dry ingredients in a small bowl.
- In a separate large bowl, whisk together all the wet ingredients.
- Pour the dry ingredients into the wet and mix just until combined.
- Add in the dates.
- Pour into cake pan sprayed with non-stick cooking spray.
- Sprinkle crumb topping over cake.
- Bake for about 35-40 minutes or until toothpick placed in center comes out clean.
[wpurp-searchable-recipe]Sweet potato and pumpkin crumb cake – – – [/wpurp-searchable-recipe]
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