Pumpkin Orange Spice Cake

1 c Whole Wheat flour
1 c Better for Bread flour
2 tsp baking powder
1 1/2tsp ground cinnamon
1/2tsp baking soda
1/2tsp salt
1/4tsp ground ginger
1/4tsp ground cloves
1 c brown sugar or Splenda
1 c canned pumpkin
1/2c Soy Milk
1/4c orange juice
1/4c EVO oil
1 tbsp grated orange rind
1 egg or 1/4c egg substitute
Cooking spray

Preheat oven to 350°. Lightly spoon flours into a dry measuring cup, and level with a knife. Combine flours and the next 6 ingredients (flours through cloves) in a large bowl. Make a well in the center of the mixture. Combine the sugar and remaining ingredients except the cooking spray in a bowl, and stir with a whisk. Add to the flour mixture, and stir just until moist. Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 10 minutes on a wire rack, and remove from the pan. Cool completely on the wire rack.