Pumpkin Bread (Bundt)
No matter the season, this rich, decadent bundt satisfies.
Quick Facts
- Prep Time: 10 minutes
- Bake Time: 60 minutes
- Yield: 16 servings
Ingredients
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons® Argo Baking Powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice mix
- 1 cup sugar
- 1 cup light brown sugar
- 4 eggs
- 15 ounce can pumpkin puree
- 3/4 cup corn oil
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons milk
- Zest of one orange
Directions
- Preheat oven to 350˚F. Grease bundt pan.
- Whisk flour, baking powder, salt and pumpkin spice and set aside.
- In a mixer, whisk eggs and sugars together. Once combined, add pumpkin puree, oil and vanilla extract. Mix until batter is smooth.
- Pour into bundt pan, filling to about 3/4 full. Bake for 55-60 minutes. Remove from oven and cool for 10 minutes before turning out the bundt onto cooling rack to cool further.
- For Glaze: Mix all ingredients until a thick glaze. Pour glaze over cooled cake.
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