Great with coffee or milk
1. Preheat oven to 350 degrees. Grease and flour a 10 to 12 cup bundt pan.
2. Place 2 cups of the brown sugar in a large mixing bowl and break it up to remove any lumps. Add the oil, pumpkin, and eggs. Whisk together until smooth. Sift the flour, baking soda, 2 teaspoons cinnamon, ginger, cardamon, and cloves over the pumpkin mixture. Add the chocolate chips and fold until the batter is evernly mixed and no streaks remain.
3. In a small bowl, combine the remaining 1/3 cup brown sugar and the remaining 1/4 teaspoon cinnamon with the walnuts. Rub together with your fingertips until well blended. Pour half of the pumpkin batter into the prepared Bundt pan. Sprinkle the walnut mixture over the top of the batter, trying to keep it in the center. Cover the remaining batter.
4. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes. Then turn out onto a rack to cool completely. Sprinkly confectioners' sugar, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 750 | ||
Calories from Fat: 440 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.9g | 65 % | |
Saturated Fat 13.5g | 68 % | |
Monounsaturated Fat 23.4g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 87.2mg | 27 % | |
Sodium 138.4mg | 5 % | |
Potassium 226.2mg | 6 % | |
Total Carbohydrate 75.8g | 22 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 73.9g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 750
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