A moist and tender pumpkin pecan bundt cake made in one bowl. Top it with homemade maple cream cheese icing, which takes this tasty loaf to an entirely new level!
Ingredients
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125g All-Purpose Flour
1 Tsp Pumpkin Spice Blend
1 Tsp Baking Powder
½ Tsp Baking Soda
75g Toasted Pecans
Or 75g Toasted Walnuts
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½ Cup (130g) Pumpkin Puree
150g Sugar
60g Yogurt
30g Salted Butter
30g Pecan Spread
1 Tsp Apple Cider Vinegar
½ Tsp Vanilla Extract
¼ Tsp Sea Salt
Zest of 1 Orange or Lemon
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30g Cream Cheese or Coconut Cream (Room Temperature)
30g Salted Butter (Room Temperature)
50g Powdered Sugar
20ml Milk
½ Tsp Vanilla Extract (Optional)
Directions
Preheat the oven to 350°F (180°C) and grease a loaf pan.
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In a large bowl, whisk together the pumpkin puree, sugar, yogurt, pecan spread, melted butter, vanilla extract, and apple cider vinegar. Mix until combined.
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Add the dry ingredients to the mix: first the flour, then sprinkle the baking soda, baking powder, salt, pumpkin spice blend, and toasted chopped pecans. Stir with a large spoon or spatula, gently, until just combined. Do not over-mix.
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Pour into the prepared pan. Bake for about 40 minutes, until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack.
Slice carefully right away, or let cool completely for easier slicing and serving.
Pine Nut Poke Bowl
Green Pistachio Overnight Oats
Pumpkin Pecan Bundt Cake
veg.dek
12 Pieces
10 minutes
60 minutes
Dessert
A moist and tender pumpkin pecan bundt cake made in one bowl. Top it with homemade maple cream cheese icing, which takes this tasty loaf to an entirely new level!
Ingredients
blank
125g All-Purpose Flour
1 Tsp Pumpkin Spice Blend
1 Tsp Baking Powder
½ Tsp Baking Soda
75g Toasted Pecans
Or 75g Toasted Walnuts
blank
½ Cup (130g) Pumpkin Puree
150g Sugar
60g Yogurt
30g Salted Butter
30g Pecan Spread
1 Tsp Apple Cider Vinegar
½ Tsp Vanilla Extract
¼ Tsp Sea Salt
Zest of 1 Orange or Lemon
blank
30g Cream Cheese or Coconut Cream (Room Temperature)
30g Salted Butter (Room Temperature)
50g Powdered Sugar
20ml Milk
½ Tsp Vanilla Extract (Optional)
Directions
Preheat the oven to 350°F (180°C) and grease a loaf pan.
blank
In a large bowl, whisk together the pumpkin puree, sugar, yogurt, pecan spread, melted butter, vanilla extract, and apple cider vinegar. Mix until combined.
blank
Add the dry ingredients to the mix: first the flour, then sprinkle the baking soda, baking powder, salt, pumpkin spice blend, and toasted chopped pecans. Stir with a large spoon or spatula, gently, until just combined. Do not over-mix.
blank
Pour into the prepared pan. Bake for about 40 minutes, until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack.
Slice carefully right away, or let cool completely for easier slicing and serving.
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