I I recently added, “A Harvest of Pumpkins and Squash, Seasonal Recipes” by Lou Seibert Pappas to my cookbook collection. Did I need another cookbook? Probably not but it’s a great assortment of recipes that includes breakfast, lunch and dinner ideas. I was totally drawn in with the recipe for pumpkin coffee cake and baking is usually a task I avoid (I had to dust out the bowl of the Kitchen Aid mixer). I made a few minor changes to the recipe that was written, I’m not really able to follow a recipe as written. I swapped out the sour cream for yogurt and it worked wonderfully. I increased the amount of cranberries, the recipe suggested using either fresh or dried cranberries. I used fresh but was concerned the fresh cranberries might be a bit too tart, so I chopped them coarsely to avoid too much tartness in any bite. It’s called a coffeecake but I think it would make a great dessert, served warm with a bit of whipped cream on top. Canned pumpkin works great for this recipe but homemade would be perfect. In either case freeze any extra pumpkin you have for the next time you make this! The cornmeal adds a nice bit of texture that I think you’ll enjoy. I think this would be a perfect way to start a day of shopping on Black Friday!
¾ cup chopped pecans or walnuts (I opted for pecans, it’s what I had in the freezer)
1 ¼ cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
2 large eggs
¾ cup granulated sugar
½ cup firmly packed brown sugar
1/3 cup canola oil or coconut oil
1/3 cup fat free plain Greek yogurt
1 cup canned pumpkin
1 ½ cups fresh or dried cranberries (coarsely chop cranberries if using fresh)
Preheat oven to 375 degrees F. Grease and flour an 8 x 11 inch glass baking pan.
Spread the nuts in a small baking pan and bake until lightly toasted, about 8 minutes (or cheat like I did and buy the already toasted pecans from Trader Joes)
In a medium bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger, and cloves. In a large bowl, combine the eggs, sugars, oil, yogurt and pumpkin and beat with a large whisk or electric beater until smooth. Add the dry ingredients to the pumpkin mixture and mix just until incorporated. Stir in the cranberries and the nuts. Scrape the batter into the pan and smooth the top.
Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool in the pan to room temperature, then cut into 12 pieces. Store in an airtight container for up to 2 days or wrap tightly and freeze for up to 1 month.