Pumpkin, Walnut and Cranberry Cake

Looking for an easy pumpkin cake recipe that combines the best flavors of fall? This pumpkin cake with cranberries and walnuts offers a moist, spiced base filled with seasonal ingredients like pumpkin puree and warm spices. Whether you’re making this for a cozy weeknight dessert or serving it at a dinner party, it’s guaranteed to be a crowd-pleaser. Plus, it pairs beautifully with cream cheese frosting for that perfect sweet and tangy finish. Let’s dive into this delicious pumpkin spice cake recipe!

Table of Contents

• Ingredients
• Additions, Variations, and Substitutions
• How to Make This Recipe
• Recipe FAQ’s
• Tips for Making Ahead, Leftovers, and Storage
• Serving Suggestions
• More Pumpkin Recipes to Try
• Connect with Me

This cake is moist, spiced with cinnamon and nutmeg, and loaded with wholesome ingredients like pumpkin puree, cranberries, and walnuts. It’s a perfect balance of autumnal flavors and textures, with the sweetness of pumpkin and the tartness of cranberries complementing each other beautifully. The chopped walnuts add a delightful crunch in every bite.

Ingredients

• Flour, baking powder, baking soda, and salt: The basic dry ingredients that give the cake its structure.
• Cinnamon, nutmeg, and allspice: Warm spices that elevate the flavor, making this the ultimate fall dessert.
• Pumpkin puree: The star ingredient that provides moisture and richness to the cake.
• Apple sauce: A healthier fat replacement that keeps the cake tender.
• Eggs: For structure and to help bind the cake.
• Brown sugar and granulated sugar: A combination for sweetness and a hint of molasses from the brown sugar.
• Frozen cranberries: For a burst of tartness that contrasts perfectly with the sweet and spiced cake.
• Chopped walnuts: For texture and added richness.Vanilla extract: Adds depth to the flavor.

Additions, Variations, and Substitutions

• Cranberries: If cranberries aren’t in season, feel free to use dried cranberries or substitute them with raisins or chocolate chips for a sweeter twist.
• Walnuts: Not a fan of walnuts? You can swap them for pecans or leave them out for a nut-free version.
• Pumpkin Puree: Canned pumpkin works best here, but homemade pumpkin puree can be substituted—just ensure it’s thick and well-drained.
• Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free pumpkin cake.
• Spices: If you love stronger spice flavors, increase the cinnamon and add a pinch of cloves or ginger.

How to Make This Recipe

Preheat the oven: Preheat to 350°F and grease two round 9-inch cake pans.

Prepare dry ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.

Mix wet ingredients: In another bowl, whisk together applesauce, pumpkin puree, vanilla, brown sugar, and granulated sugar until smooth. Add in eggs and whisk until well combined.

Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth.

Add mix-ins: Gently fold in the frozen cranberries and chopped walnuts.

Bake: Divide the batter between the two cake pans and bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Cool: Let the cakes cool completely before adding your favorite glaze or frosting.

Recipe FAQ’s

Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree, just make sure it’s thick and not too watery to avoid a dense cake.

What if I don’t have cranberries?
You can substitute cranberries with dried cranberries, raisins, or even chocolate chips for a sweeter alternative.

Can I freeze this cake?
Absolutely! This cake freezes well. Simply wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

How do I make the cake gluten-free?
To make the cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Tips for Making Ahead, Leftovers, and Storage

• Make Ahead: This cake can be made a day ahead of time. Simply wrap it in plastic wrap after it cools and store it at room temperature.
• Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezing: Freeze individual slices or whole layers by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag. They can be frozen for up to 2 months.

Serving Suggestions

• Cream Cheese Frosting: Top with a luscious layer of cream cheese frosting for a classic pairing. The tangy frosting complements the spiced cake perfectly.
• Maple Glaze: For a lighter option, drizzle a simple maple glaze over the cake.
• Serve with Coffee or Tea: This cake is a wonderful companion to a hot cup of coffee or spiced tea, making it the perfect treat for chilly fall mornings or afternoons.
• Fall Gathering: This pumpkin cake is ideal for holiday gatherings, Thanksgiving desserts, or even a special weekend treat for the family.

With the rich flavors of pumpkin, spices, tart cranberries, and crunchy walnuts, this pumpkin cake is the perfect way to celebrate the flavors of fall. Whether you’re making it for a special occasion or just because, this cake will quickly become a favorite.

More Pumpkin Recipes to Try

• Pumpkin Spice Bread
• Creamy Pumpkin Pasta Sauce
• Pumpkin and Lentil Soup
• Pumpkin and Sausage Pasta Bake

Connect with Me

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