Dessert

Pumpkin Cranberry Coffeecake is for Dessert.

Pumpkin Cranberry Coffeecake takes 10 minutes to prepare.

Pumpkin Cranberry Coffeecake takes 50 minutes to cook.

Pumpkin Cranberry Coffeecake makes 16 servings.

The ingredients for Pumpkin Cranberry Coffeecake are:

2 1/4 c. all-purpose flour
1 Tbsp. pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 large eggs, at room temperature
2 c. granulated sugar
1 c. canned solid-pack pumpkin puree (not pie filling)
1/2 c. vegetable oil
1 c. cranberries, coarsely chopped
granulated sugar, for garnish

Here is how you make Pumpkin Cranberry Coffeecake:

Preheat oven to 350 degrees F. Spray an 8-cup ring mold or bundt pan with cooking spray and dust with flour, shaking out the excess.In a large bowl, stir together the flour, pumpkin pie spice, baking soda, and salt.In the medium sized bowl of an electric mixer, at medium speed, beat the eggs until they are foamy. Beat in the granulated sugar, pumpkin puree, and oil until well blended. Add the pumpkin mixture to the flour mixture and stir just until a batter forms. (Do not overmix.) Gently fold in the cranberries.Spread batter evenly in the prepared pan and place on a baking sheet.Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 10 minutes. Run a thin metal spatula around the edge of the mold to leesen the cake and turn the cake out onto the rack to cool completely.Sprinkle the cake with granulated sugar before serving.Makes 16 servings.Number of Servings: 16Recipe submitted by SparkPeople user LCDRAKE.

The nutritional information for Pumpkin Cranberry Coffeecake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 239.8

• Total Fat: 7.7 g
• Cholesterol: 26.8 mg
• Sodium: 197.9 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 1.0 g
• Protein: 2.8 g

The dietary needs meet for Pumpkin Cranberry Coffeecake is Lactose Free