Description
A moist and spiced cake made with pumpkin puree, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup chopped nuts or streusel topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs and pumpkin puree, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
- Pour the batter into the prepared baking pan and spread it evenly.
- If using, sprinkle the brown sugar and chopped nuts or streusel topping over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving. Enjoy!
Notes
Store leftovers at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze the cake for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg