Description
A delightful treat that combines the warm flavors of pumpkin and spices, perfect for breakfast or as a cozy afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts (optional)
- Optional glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt. Set aside.
- In another bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, and vegetable oil. Mix until well blended and smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the chopped walnuts.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
- Cut the cake and serve.
Notes
- Store in an airtight container at room temperature for up to three days.
- Refrigerate for up to a week for longer storage.
- Freeze in slices for up to three months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin coffee cake, moist cake, fall dessert, pumpkin recipe