Titi's Cranberry Walnut Pumpkin Bread Cake
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®.
- Serves: 1 person
- 2¼ cups all-purpose flour
- 2tablespoons baking powder
- 1tablespoon pumpkin pie spice
- ½teaspoon salt
- 2cups white sugar
- 1¾ cups mashed pumpkin
- ½cup vegetable oil
- 1cup dried cranberries
- ½cup chopped walnuts
Step 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
Step 2Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
Step 3Beat 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.
Step 4Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.