Description
A moist and tender cake with warm spices and pumpkin, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans
- 1/2 cup powdered sugar (optional for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to wet ingredients.
- Fold in the chopped walnuts or pecans.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
Store cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg