Sarah brought home a pumpkin around the middle of October and declared that she was going to decorate it for Halloween. George (I named the pumpkin) sat on my counter for weeks until Halloween came and went and was never decorated. Rather than leave the pumpkin on the counter until it becomes unusable, I have decided it’s time to make my Pumpkin Cranberry Coffee Cake recipe.
When I grew up, the only thing my mother ever started her pumpkin pie with was a can of pumpkin. I suppose somewhere in the back of my head, I knew that can of pumpkin came from a real pumpkin but I never actually knew anyone who started with a fresh pumpkin. Back in 2011, there was a shortage of canned pumpkin on the grocery shelf. A bad crop in the northwest (where much of our pumpkin comes from) meant that I could not find canned pumpkin at any of our grocery stores. Of course, it wasn’t going to be Thanksgiving without a pumpkin pie so I decided now was the time to learn to make my own canned pumpkin.
I am a part of the Good Cook Bloggers Program and received Good Cook Bakeware to share this recipe with you.
It’s actually quite easy to make your own canned pumpkin. It’s just pumpkin. Start with a whole, fresh pumpkin – preferably from a farm near you that does not use chemical sprays and fertilizers. Cut the top off the pumpkin and scoop out the guts. I find that it is much less messy if I use the Good Cook Pumpkin Scoop (available at Walmart) instead of my hands. Once the seeds, etc. are removed from the pumpkin, simply peel it and cut it up like you would a butternut squash. Add the pumpkin pieces to a pot of water, bring the water to a boil and boil about 15 minutes or until the pieces are soft. Drain the pumpkin and mash like potatoes. You now have canned pumpkin.
Pumpkin Cranberry Coffee Cake
- ½ cup slivered almonds
- ½ bag fresh cranberries that have been frozen
- 1½ cups sifted all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- ¾ cups pumpkin puree (as shown above)
- 1 cup sugar
- ½ cup olive oil
- 2 eggs
- ½ tsp real vanilla extract
- Preheat oven to 350F.
- Sift the flour, baking soda, baking powder, cinnamon, salt, ginger, cloves, nutmeg and allspice together and set aside.
- Mix the olive oil, sugar, eggs, pumpkin puree, and vanilla together.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Mix in the cranberries and slivered almonds.
- Pour into Good Cook Nonstick Round 9" Cake Pan.
- Bake for 60 to 70 minutes or until tester comes out clean.
- Cool in pan for at least 15 minutes. Remove to rack to finish cooling.
- You can top with a simple Confectioners sugar glaze if desired or eat as is.
I’d love to see you at the Good Cook Ultimate Twitter party on November 25, 2013, at 6:00 EST on Twitter hashtag #Thanksgivingtips.