Pumpkin Grain Breakfast Cake

I always like to have some type of bread, muffin, or biscuit on hand. This time, I decided to try a little something different. I made a healthy snacking cake, then cut it into squares to have on hand in the freezer. This snack cake is soft and moist, yet contains several whole grains. It has a mild pumpkin and spice purée. The seeds are optional, and nuts or raisins would be a nice substitute. This cake is lower in fat and sugar, so modify amounts to suit your personal tastes. I use this more of a bread spread with a topping than a cake.

Pumpkin Grain Breakfast Cake
scant 1 cup pumpkin purée
1/2 cup applesauce
2/3 cup plain yogurt (I used Greek)
2 large eggs
1/4 cup molasses
1/4 cup each: ground flaxseed, wheat germ, wheat bran, oat bran
1/2 cup sunflower or pumpkin seeds
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (I used almond)
2 cups whole wheat flour

Preheat oven to 350◦F. Line a 9x13 inch pan with parchment paper. 
In a large bowl, mix the first five wet ingredients together. Stir in all of the dry ingredients except the flour. Stir in half of the milk. Stir in 1 cup of flour, the remaining 1/2 cup milk, and the remaining 1 cup flour. Spread batter evenly in prepared pan. Bake for about 40 minutes, until a toothpick inserted in the center comes out clean.