Seasonal Pumpkin-Nut Cake With Cream Cheese Topping

Instructions

• Begin by preheating the oven to 350 degrees F and coat an 8 by 4 inch loaf pan with cooking spray.  
• Set aside.
• In a large bowl combine the canola oil, applesauce, pumpkin puree, JCS Honey, brown sugar Splenda, and egg and egg whites.  
• In another bowl, mix together the flour, oatmeal, protein powder, flaxseed, baking powder, and spices.  
• Add this mixture to the pumpkin mixture and using an electric mixer on medium speed, beat until well blended.  
• Finally, pour the batter into a prepared pan and then sprinkle with slivered nuts over the top of the batter.  
• Place in the oven and bake for between 50 and 55 minutes or until a toothpick comes out lean.
• Carefully remove the loaf from the pan and allow to cool on the counter completely.  
• Once cool, in another bowl microwave the cream cheese until slightly soft (for easier spreading) and then stir in the Splenda and JCS Vanilla Flavoring.  
• Smear this over the top of the loaf and then cut into slices and serve.