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 (but see links below for new ones!). 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.
Try these bundt pans!
I used a second-hand pan but if you’re looking for one, try this Nordic Ware ProForm Bundt Pan with Handles from Amazon, which is really reasonably priced.
Or this one, also from Nordic Ware but it’s shaped like a lotus!
Here’s the Vegan Caramel Sauce that has just 3 ingredients and can be made in just 5 minutes!
Vegan Caramel Sauce
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!
Enjoy!
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.
Ingredients
- 2 1/2 cups all-purpose gluten-free flour
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon powder
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp salt
Wet Ingredients
- 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
Fold In
- 1/2 cup raisins
- 1/2 cup chopped pecans
Instructions
-
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.
Like this recipe? PIN IT to SHARE or SAVE for later!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Can I use oil in place of applesauce
Hi Elizabeth … probably not. The applesauce helps the cake stick together whereas the oil makes it moist. If you don’t have applesauce (and you can make your own if you have an apple) or just don’t like apple, then a tablespoon of ground flax or ground chia will also work. You can also simply omit the applesauce and not replace it with anything. Just be a little more careful getting it out of the pan if you do that. Of course, it’s mostly sugar and flour so it’s going to taste delicious whatever you decide. 🙂 Let me know what you did and how it came out! Happy Thanksgiving!