Name: Titi's Cranberry Walnut Pumpkin Bread Cake recipe
Ingredients: 2 ¼ cups all-purpose flour;2 tablespoons baking powder;1 tablespoon pumpkin pie spice;½ teaspoon salt;2 cups white sugar;1 ¾ cups mashed pumpkin;½ cup vegetable oil;2 eggs;1 cup dried cranberries;½ cup chopped walnuts

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

2 ¼ cups all-purpose flour 2 tablespoons baking powder 1 tablespoon pumpkin pie spice ½ teaspoon salt 2 cups white sugar 1 ¾ cups mashed pumpkin ½ cup vegetable oil 2 eggs 1 cup dried cranberries ½ cup chopped walnuts

Nutrition Info

192.1 calories carbohydrate: 32 g cholesterol: 15.5 mg fat: 6.8 g fiber: 1.3 g protein: 2.3 g saturatedFat: 0.9 g servingSize: - sodium: 219.6 mg sugar: 20.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Recipe Yield

1 pumpkin cake

Recipe Note

My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®.

Alternatives to this recipe

Titi's Cranberry Walnut Pumpkin Bread Cake

See more alternatives

All Recipes Ideas