I’m just not ready to leave pumpkin spice season yet. Don’t misunderstand, I love all things peppermint mocha, but pumpkin and cinnamon needs to be enjoyed a little while longer. Because I live in Spain pumpkin is not an everyday occurrence, in fact canned pumpkin is hard to come by and costs over €3 a can! At that price the recipe better be good. I don’t want to waste a hard to come by can of pumpkin for just any old pumpkin bread recipe. It needs to be good. This recipe takes everything you love about pumpkin bread and turns it into a super moist cake. It is full of spices that leave you craving another bite. And if you are anything like my family, you can’t eat just one piece.
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable shortening (I use Crisco)
- 2 cups sugar
- 2 large eggs
- 1 15-oz can pumpkin
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 cup crushed pecans
- Powdered sugar to sprinkle
- Preheat the oven to 325°F. Generously grease a Bundt pan and dust with flour.
- In a large bowl of an electric mixer, beat the butter, shortening and sugar on medium speed until well combined. Add the eggs one at a time, beating after each addition. Add the pumpkin and beat until well combined.
- In a separate bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined.
- Add the dry mixture to the wet mixture and mix on low speed until combined.
- Spoon the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a cake plate to cool completely.
- Once cool, sprinkle with powdered sugar and top with crushed pecans.
You can substitute the vegetable shortening for butter, but this really keeps the cake nice and moist.
You can also use loaf pans or a muffin tin instead of a cake pan.