Pumpkin Bundt Cake with Orange Glaze

“No snow,” said radio.
“No show,” said television.
But snowflakes don’t listen to radio, snow flakes don’t watch television.
All snowflakes know is snow, snow and snow…
circling and swirling, spinning and twirling,
dancing, playing, there and there.

‘Snow’ by Uri Shulevitz

This excerpt is from one of Max’s favorite books. It’s also seasonally appropriate – especially today! We were only supposed to get an inch of snow that would tapper off around noon. It started snowing around 8 a.m. and didn’t stop until around 5 p.m this evening. It came down slowly so we didn’t get more than a couple inches, but they’re predicting more on the way tomorrow night. IMG_6825 copy

For me, snow is a wonderful thing. I love winter and snow days are especially cozy. I always have flour, butter, sugar on hand, so when the snow was falling and Max was napping, I looked through my cabinets to see what else I had. This pumpkin bread is so, so, so good. I’ve made a lot of pumpkin bread and I think this my best yet. It is moist, but not dense; fluffy but holds together and very flavorful. It is perfect with a cup of coffee.

IMG_6826 copy

This was also Max’s first snow! Last week we had a lot of ice, but today we took him outside a couple times to experience it. He didn’t care to sit or lie down in it. He preferred that I hold him and he stick his little hand out and feel the snowflakes falling on his hand.


Source: Slightly adapted from The Baking Bird and Simply Recipes

for the cake:

3/4 cup milk
1 T. apple cider vinegar
1 tsp. vanilla
1 stick unsalted butter, softened, plus additional for greasing the pan
1/2 cup canola oil
3/4 cup granulated sugar
1/2 cup dark brown sugar
3 large eggs
2 1/4 cups all-purpose flour, plus additional for dusting the pan
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 teaspoon salt
1 1/4 cups (or 1-15 oz can) pumpkin puree
1/2 cup walnuts (optional)
optional garnish: 1 T. orange zest, dried cranberries

for the orange glaze

1 cup powdered sugar
2 T. orange juice
1/4 tsp. vanilla


For the cake:

Preheat oven to 350°F. Butter and flour bundt pan.

  1. Make your “buttermilk”: combine the milk and apple cider vinegar in a large glass measuring cup. Let stand for at least 5 minutes. Add pumpkin and vanilla and whisk together.
  2. Meanwhile, combine  flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a bowl.
  3. Beat butter, oil and sugars in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs one at a time.
  4. Using a plastic spatula, add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  5. Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake 40-45 minutes (NOTE: mine baked for 37.5 minutes.When I tested it with a knife there was still a little batter on the knife but that is ok!! Remember, it is still cooking when it cools in the pan for another 15 minutes. You can risk over baking – i.e. dry cake.)
  6. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
  7. While cake is cooling, make the glaze. Combine all ingredients in small bowl and drizzle over cooled cake. Garnish and serve!


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