Pumpkin Bread or Layer Cake - Master Cookbook Recipe # 148

Name: Pumpkin Bread or Layer Cake - Master Cookbook Recipe # 148
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 Bundt Pan or 24 Cupcakes
Cuisine: Southern
Ingredients: 1 cup white sugar; 1 cup brown sugar, packed; 16 oz. can pumpkin (not pie filling); 1/2 cup vegetable oil; 1/2 cup salted butter, melted; 3 large eggs; 1 tsp vanilla extract; 2 1/2 cups self-rising flour; 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves (or pumpkin pie spice); 1/4 tsp salt; 1 cup chopped pecans

The secret to this recipe's incredible moisture is the blend of both oil and melted butter. Using self-rising flour makes it a breeze to put together, while the pecans add a classic Southern crunch that balances the soft, spiced cake perfectly.

This is recipe #148 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 45 minTotal time: 1 hr

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Ingredients

1 cup white sugar
1 cup brown sugar, packed
16 oz. can pumpkin (not pie filling)
1/2 cup vegetable oil
1/2 cup salted butter, melted
3 large eggs
1 tsp vanilla extract
2 1/2 cups self-rising flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves (or pumpkin pie spice)
1/4 tsp salt
1 cup chopped pecans

Instructions

Wet Ingredients: In a large bowl, combine the white sugar, brown sugar, salt, pumpkin, oil, melted butter, vanilla, and eggs. Mix until well combined and smooth.
Spice it Up: Stir in the cinnamon, nutmeg, and cloves (or pumpkin pie spice) and mix well to distribute the flavors.
Add Flour: Gradually add the self-rising flour in 1/2 cup increments. Once all the flour is in, mix for another minute to ensure the batter is smooth.
Nuts: Fold in the chopped pecans.
Bake: Pour the batter into a well-sprayed Bundt pan. Bake at 350°F for 45 minutes.
Test & Cool: Check for doneness with a toothpick,it should come out clean. Let the bread cool completely in the pan before attempting to remove it.

Notes

Tammy’s Tip: "If you're heading to a potluck or an event, this batter makes wonderful cupcakes! Just use a cupcake pan with paper liners. Once they're cool, top them with my Cream Cheese Frosting (Master Cookbook Recipe # 208). It’s always a crowd-pleaser and looks just beautiful on a dessert table!"