Pumpkin Bread Bundt Cake Easy Vegan Gluten-Free Recipe
Pumpkin Bread Bundt Cake is easy to make and delicious! It calls for canned pumpkin and other ingredients that can be found at most local groceries.
If you have fresh pumpkin, then use that if you like. An equivalent amount of fresh cooked pumpkin can be substituted for the canned.
Pumpkin Bread Bundt Cake is Delicious!
It’s super moist and fluffy and full of tasty fall-inspired flavors! I’ve used a bundt pan here but the batter is just as easily used in layer cake pans. It’s also great as giant jumbo muffins, regular-sized, or mini.
Pumpkin Bread Bundt Cake is Easy to Make!
This is super simple to make. Simply stir together the dry ingredients … add the pumpkin
and the rest of the wet ingredients … and mix well.
Then add in whatever you like. I added some pecans and raisins because that’s what we had in the cupboard.
Pour into a bundt pan. I used this heavy one I found at a garage sale for a dollar. Spread the batter evenly in the pan. And use whatever you have. This batter also makes delicious muffins or regular cake.
Bake at 350 degrees F for about 45 minutes and then serve with a generous drizzle of caramel sauce and a sprinkle of chopped nuts.
Here’s the Vegan Caramel Sauce that has just 3 ingredients and can be made in just 5 minutes!
Vegan Caramel Sauce is much easier to make than you think! I’d had so much trouble finding a vegan version in the store and, turns out, with a few simple ingredients and in less than 10 minutes, I can make my own! So can you!
Pumpkin Bread Bundt Cake
Pumpkin Bread Bundt Cake easy to make and delicious! It calls for canned pumpkin and other ingredients that can be found at most local groceries.
- 2 tsp vanilla extract
- 15 oz canned pumpkin
- 1/4 cup plain unsweetened apple sauce
- 1/2 cup oil
- 3/4 cup plant-based milk
- 1/2 cup raisins
- 1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Stir together all the dry ingredients.
Stir in all the wet ingredients. Mix until everything is well incorporated and most lumps are gone. It's not necessary to mix until perfectly smooth.
Fold in the raisins and pecans and gently mix until well incorporated.
Bake at 350 degrees F for 40 minutes or until cake springs back when touched.
Remove from the oven and let cool on a cooling rack for 10 minutes or until cool enough to remove from pan. Remove from pan and place on a cooling rack until totally cool.
Spoon on some caramel sauce (see other recipe at link listed above) and add a sprinkle of chopped pecans.
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