One of our favourite times of the year is fall and fall baking!
Prep Time
15 minutesBake Time
30-45 minYield
8-10 servingsRating
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Loading...| Cooking spray | |
| 2 c. Rogers All Purpose Four 500g | |
| 2 tsp. ground cinnamon 10mL | |
| 1 tsp. kosher salt 5mL | |
| 1 tsp. baking powder 5mL | |
| 1/2 tsp. baking soda 2.5mL | |
| 1/4 tsp. ground nutmeg 1.25mL | |
| 1/4 tsp. ground ginger 1.25mL | |
| 1/2 c. (1 stick) butter, softened 125g | |
| 1 c. packed brown sugar 250g | |
| 1/2 c. granulated sugar | |
| 4 large eggs | |
| 1 tsp. pure vanilla extract | |
| 1 (15-oz.) can pumpkin puree | |
| Topping - drizzle chocolate, nuts or icing sugar |
One of our favourite times of the year is fall and fall baking!
| 1. | Preheat oven to 350°. Spray bunt cake pan with cooking spray and dust with flour OR Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger. |
| 2. | In a separate bowl beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and mix until well blended. Add dry ingredients and mix until just combined. |
| 3. | Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes (usually longer if using a bundt pan). Let cool completely. |
| 4. | Once cool, top with favourite topping. |
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