Well, it’s that time of year again when everything is pumpkin spiced. I love it, so I’m not complaining. This year I turned a typical pumpkin loaf recipe into a bundt cake with a pistachio garnish. It was incredibly moist and delicious. And, of course, it’s fast and easy to make.
First mix together the wet ingredients and sugars.
In a separate bowl combine the dry ingredients and mix well. Add your nuts and raisins and mix. Add the dry to wet and mix until just incorporated.
Crush or chop about 4 tbsp. of pistachio nuts. Sprinkle them into the bottom of a greased bundt pan.
Pour the batter into the bundt pan and smooth out the top.
Bake at 350 degrees for one hour or until a toothpick inserted in the middle comes out clean.
- 1 15 oz can pumpkin puree
- 4 eggs
- 1 cup oil
- 1 1/2 cups white sugar
- 1 cup brown sugar
- 3 1/2 cups flour
- 2 tsp baking powder
- 1 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp ground ginger
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 4 tbsp chopped pistachios
Preheat oven to 350 degrees
Mix wet ingredients and sugar together in a large bowl
In a separate bowl, combine dry ingredients, walnuts and raisins (do not add pistachios).
Add dry ingredients to wet and mix until just incorporated.
Grease a bundt pan and sprinkle pistachios in the bottom.
Pour in batter and smooth out top.
Bake for one hour or until toothpick inserted into the center comes out clean.
Cool on wire rack.