- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: For a 9-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 197.15 (Kcal)
- Carbohydrates 31.36 (g) of which sugars 16.17 (g)
- Proteins 3.82 (g)
- Fat 7.35 (g) of which saturated 1.51 (g)of which unsaturated 4.45 (g)
- Fibers 2.50 (g)
- Sodium 20.32 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Loredana’s Tips
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The Pumpkin Bundt Cake stays soft and tender in a container for 2-3 days
If you prefer, you can replace the seed oil with 3.5 tablespoons of melted butter and then substitute the chocolate chips with the same amount of dark chocolate in small pieces
You can substitute the yogurt with 7 tablespoons of milk or 3.5 oz of ricotta
also read the recipe for my super soft Pumpkin and Chocolate Brioche Bread
