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Titi's Cranberry Walnut Pumpkin Bread Cake

Rated as 4.5 out of 5 Stars

"My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®."
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50 m servings 192
Original recipe yields 24 servings (1 pumpkin cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt(R)).
  2. Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
  3. Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.


  • Cook's Notes:
  • I usually cook my pumpkin with a tablespoon of cinnamon in the water where I boil it, then I drain and mash.
  • You may also substitute the cooked at home pumpkin with the canned pumpkin used to make pumpkin pie to save a lot of time and add 1/2 teaspoon of cinnamon, if you like.
  • You may want to try Chef John's cream cheese frosting on this recipe. You may also want to sprinkle it with powdered sugar; it looks beautiful and tastes great!

Nutrition Facts

Per Serving: 192 calories; 6.8 32 2.3 16 220 Full nutrition

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I followed the recipe exactly as it is and let me tell you it was a great hit! Everyone loved it even the little ones that swore they would never eat pumpkin in any way! Took half of it to the o...

Nice flavor and moist! I don't like a lot of sweets so I cut the sugar in half and used Truvia; I also used 1/4 cup oil and 1/4 cup applesauce. I used canned pumpkin and I think the batter migh...