Pumpkin-Cranberry Cake Recipe

Name: Pumpkin-Cranberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped walnuts; 3 tablespoons brown sugar; 1 1/2 tablespoons toasted wheat germ; 1/4 teaspoon pumpkin-pie spice; 1 cup all-purpose flour; 1/2 cup whole-wheat flour; 1/2 cup toasted wheat germ; 2 teaspoons baking powder; 1 teaspoon pumpkin-pie spice; 3/4 teaspoon salt; 1/4 teaspoon baking soda; 1 cup plain fat-free yogurt; 3/4 cup canned pumpkin; 1/2 cup packed brown sugar; 2 tablespoons vegetable oil; 1 large egg; 1/2 cup sweetened dried cranberries (such as Craisins); 1 teaspoon grated orange rind; Cooking spray

Servings: persons

1/2 cup chopped walnuts
3 tablespoons brown sugar
1 1/2 tablespoons toasted wheat germ
1/4 teaspoon pumpkin-pie spice
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon pumpkin-pie spice
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup plain fat-free yogurt
3/4 cup canned pumpkin
1/2 cup packed brown sugar
2 tablespoons vegetable oil
1 large egg
1/2 cup sweetened dried cranberries (such as Craisins)
1 teaspoon grated orange rind
Cooking spray

1
Preheat oven to 350u00b0.
2
Combine first 4 ingredients in a small bowl; stir with fork. Set aside.
3
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 5 ingredients (flours through baking soda) in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Sprinkle with walnut mixture. Bake at 350u00b0 for 25 minutes. Cool on a wire rack.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup chopped walnuts, 3 tablespoons brown sugar, 1 1/2 tablespoons toasted wheat germ, 1/4 teaspoon pumpkin-pie spice, and more.

Yes, Pumpkin-Cranberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Cranberry Cake

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