Last Updated on January 24, 2023 by Ellen Christian
Looking for a pumpkin cranberry coffee cake? Try this delicious pumpkin cranberry cake recipe and find out why it’s one of my favorite fall cakes.
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Pumpkin Cranberry Coffee Cake
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 fresh pumpkin.
Can I use canned 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. But, if you have canned pumpkin, you can certainly use that.
Just don’t use pumpkin pie filling because it is not the same thing.
Can you freeze this?
Yes, you can freeze this pumpkin cranberry coffee cake recipe. I would freeze it by the slice rather than as a whole coffee cake. And, if you plan on icing this, make sure that you ice it after you defrost it.
The icing won’t be in very good shape if you ice it first. You can freeze it by the slice in freezer bags or you can freeze it in a storage container and defrost the slices as you want them.
Make canned pumpkin
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 a Pumpkin Scoop 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.
Skip the mess. You need this pumpkin scoop to make your own pumpkin filling.
What should I top this pumpkin cranberry coffee cake with?
It honestly doesn’t need a topping at all. I generally serve this for breakfast. And, I am not a fan of sweet breakfasts. But, if you want to serve this while entertaining, you can add a scoop of French Vanilla ice cream.
Or you can make a simple glaze with confectioner’s sugar and milk. It’s up to you!
And, it goes really well with this Chocolate Glazed Donut Coffee.
Other pumpkin cake recipes
If you love pumpkin cake recipes like this pumpkin cranberry coffee cake recipe, you might want to try a few of these pumpkin desserts.
There’s nothing that reminds me of the fall holidays more than the scent of pumpkin spice or apple cinnamon and nutmeg in the kitchen. It makes the whole house smell good.
- Apple cranberry bundt cake from The Bru Crew Life
- Pumpkin apple cranberry bread from ACF Chefs
- Pumpkin apple cranberry pie from Edible Delmarva
- Southern Living pumpkin bundt cake here
Or, if you enjoy coffee cake recipes (and who doesn’t) try these blueberry coffee cake recipes. They are perfect for entertaining. Or, this lemon coffee cake recipe starts with a cake mix if you want something quick and easy. My pumpkin sour cream coffee cake is a great choice for the holidays.
I love keeping coffee cake on hand during the holidays. It’s the perfect choice for unexpected guests. Just slice and serve with coffee. Your guests will be pleasantly surprised that you have something to serve them on short notice.
You could even serve it as part of this Mothers Day brunch buffet.
- 1/2 cup slivered almonds
- 1/2 bag fresh cranberries that have been frozen
- 1 1/2 cups sifted all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 3/4 cups pumpkin puree (as shown above)
- 1 cup sugar
- 1/2 cup olive oil
- 2 eggs
- 1/2 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.
Amount Per Serving: Calories: 368Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 47mgSodium: 384mgCarbohydrates: 48gFiber: 3gSugar: 26gProtein: 6g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.