My Titi (auntie in Spanish) handed me next to this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my associates at home. Its a frightful recipe that even my daughter loves! Now this cake makes its pretentiousness onto my table the entire Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! support past a dollop of Cool Whip®.
The ingredient of Titis Cranberry Walnut Pumpkin Bread Cake
- 2u2009u00bc cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon pumpkin pie spice
- u00bd teaspoon salt
- 2 cups white sugar
- 1u2009u00be cups mashed pumpkin
- u00bd cup vegetable oil
- 2 eggs
- 1 cup dried cranberries
- u00bd cup chopped walnuts
The instruction how to make Titis Cranberry Walnut Pumpkin Bread Cake
- 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.
- prominence sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly emphasis flour fusion into pumpkin merger until manipulate 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, practically 35 minutes.
Nutritions of Titis Cranberry Walnut Pumpkin Bread Cake
calories: 192.1 caloriescarbohydrateContent: 32 g
cholesterolContent: 15.5 mg
fatContent: 6.8 g
fiberContent: 1.3 g
proteinContent: 2.3 g
saturatedFatContent: 0.9 g
servingSize:
sodiumContent: 219.6 mg
sugarContent: 20.6 g
transFatContent:
unsaturatedFatContent:
