Popular Recipes Titi's Cranberry Walnut Pumpkin Bread Cake

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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®."

Ingredients :

2 1/4 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 cups white sugar
1 3/4 cups mashed pumpkin
1/2 cup vegetable oil
2 eggs
1 cup dried cranberries
1/2 cup chopped walnuts

Instructions :

Prep : 15M	Cook : 24M	Ready in : 50M

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt(R)).
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.

Notes :

I usually cook my pumpkin with a tablespoon of cinnamon in the water where I boil it, then I drain and mash.
You may also substitute the cooked at home pumpkin with the canned pumpkin used to make pumpkin pie to save a lot of time and add 1/2 teaspoon of cinnamon, if you like.
You may want to try Chef John's cream cheese frosting on this recipe. You may also want to sprinkle it with powdered sugar; it looks beautiful and tastes great!

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