Thanksgiving

GF Cranberry-Pecan Pumpkin Coffeecake is for Breakfast, Dessert.

GF Cranberry-Pecan Pumpkin Coffeecake takes 15 minutes to prepare.

GF Cranberry-Pecan Pumpkin Coffeecake takes 35 minutes to cook.

GF Cranberry-Pecan Pumpkin Coffeecake makes 24 servings.

The ingredients for GF Cranberry-Pecan Pumpkin Coffeecake are:

2 1/2 C. Gluten Free All Purpose Flour
2/3 C. white or yellow cornmeal
1t. xanthagum
2 T. Baking Soda
1 t. salt
1 T. ground cinnamon
2 t. ground ginger
1/2 t. ground cloves

4 eggs
1 C. brown sugar
1 1/3 C. canola oil
2 C or 1 lg can of puree pumpkin or winter squash

1 C dried cranberries
1 C. chopped pecans or walnuts

Here is how you make GF Cranberry-Pecan Pumpkin Coffeecake:

Mix together all dry ingredients. In separate mixing bowl, blend all wet ingredients & sugar. Add dry to wet and mix for 2 minutes on high. Fold in cranberries & pecans or walnuts.Bake in greased 13x9 glass pan at 355, for 35 minutes. Serving Size: 1-13x9 makes 24, 2 inch piecesNumber of Servings: 24Recipe submitted by SparkPeople user DLBJOHNSON.

The nutritional information for GF Cranberry-Pecan Pumpkin Coffeecake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 264.7

• Total Fat: 17.0 g
• Cholesterol: 45.0 mg
• Sodium: 19.4 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 2.9 g
• Protein: 3.5 g

GF Cranberry-Pecan Pumpkin Coffeecake is German cuisine.

The dietary needs meet for GF Cranberry-Pecan Pumpkin Coffeecake is Gluten Free