TITI'S CRANBERRY WALNUT PUMPKIN BREAD CAKE

Titi's Cranberry Walnut Pumpkin Bread Cake image

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®.

Provided by DamaBonita

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 24

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 219.6 mg, Sugar 20.6 g