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®.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 192 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Step 2

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

Step 3

Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.

Step 4

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.