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Pumpkin Cranberry Coffee Cake {gluten free}

When cold weather hits, warm up with this cinnamon, nutmeg and ginger spiced pumpkin cake. Every bite sparkles with tart dried cranberries and crunchy almond topping. Gluten free, and naturally sweet with date sugar, this pumpkin cranberry coffee cake is just what we need to soften autumn’s cool nip.

Pumpkin Cranberry Coffee Cake

For a quick and easy to prepare recipe, I make pumpkin cranberry coffee cake with canned pumpkin puree. If you prefer, and have the time, roast and puree sugar pie pumpkins, which are sweet and flavorful, with tender flesh. Take it from me; you can’t get decent pumpkin puree from a leftover jack-o-lantern. Those big orange squashes are 90% water, and cook down into a disappointing mush.

cranberries for Pumpkin Cranberry Coffee Cake

You know what really inspired this coffee cake? Apple juice sweetened dried cranberries. Only last week I found them in the bulk bins, hiding in the bottom row, beneath the ones with sugar. One bite, eyes closed, and it came to me. Why not perk up pumpkin and spice with the jewel-like flavor of tangy apple-juiced dried cranberries?

Pumpkin Cranberry Coffee Cake

Unless I told you, you wouldn’t know this coffee cake is gluten free. You’d happily gobble it right down, enjoying deliciousness. If always or occasionally you bake gluten free, then you are probably familiar with oat and almond flours. But what about banana flour?

Banana flour is made from peeled, dried and ground green bananas. It’s not gritty like rice flour, nor gummy like some other gluten free flours. Last year I introduced banana flour with this recipe for banana maple walnut coffee cake. Read about WEDO gluten free banana flour online, and order it there, or via my Amazon link.

Pumpkin Cranberry Coffee Cake

You’ll love the chopped almond crunch in each bite of cake. Almonds add extra protein, and because they’re on top, they give you a hint of the almond flour inside.

National pumpkin month here in Utah started in a big way–a pumpkin tipped the scale at 1,731 pounds at Utah’s annual giant pumpkin weigh off. Can you imagine? It makes me want a homemade pumpkin spiced latte, with a piece of my fresh-baked pumpkin cranberry almond coffee cake.

I’m grateful for long Indian summers with warm sunny days and cool nights. What rocks your boat this time of year? Let us know in the comment section below the recipe.

Recipe details:

  • Date sugar is simply dried and ground dates–and tastes just like dates. Find date sugar at natural food stores or online.
  • My favorite almond flour is made by Honeyville Grain. Honeyville almond flour has a finer grind than other brands and is available at Costco or through my Amazon link.
  • Apple juice sweetened dried cranberries contain organic sunflower oil to keep them from sticking together. The cranberries are sweetened with apple juice instead of refined sugar, though the label may say “unsweetened.”
  • If you are gluten intolerant, be sure your oat flour is processed in a gluten free facility. The label needs to say “gluten free.”

If you like interesting vegetarian recipes and healthy desserts, sign up in the green box on the upper right, below my mugshot—I’ll send you recipes every week.

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Pumpkin Cranberry Coffee Cake
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Pumpkin Cranberry Coffeecake {gluten-free}
Enjoy this cake with your morning tea or coffee--or as an afternoon snack. If you keep it wrapped so it doesn’t dry out, it’s just as delicious the next day.
Ingredients
  • 1 cup oat flour
  • ¾ cup banana flour (see note)
  • 1 teaspoon baking soda
  • ¾ teaspoon Real Salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup date sugar
  • ¾ cup almond flour (see note)
  • 2 eggs
  • 1 ¾ cups (15-ounce can) pumpkin puree
  • ½ cup canola oil
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • 1 cup dried cranberries plus ¼ cup coarsely chopped dried cranberries
  • About ½ cup coarsely chopped almonds
Instructions
  1. Preheat the oven to 350 ° F. Brush an 8 x 8-inch square pan with oil or spray generously with gluten free cooking spray.
  2. Sift the oat flour, banana flour, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl. Whisk in the date sugar and almond flour.
  3. In a second bowl, whisk the eggs, pumpkin puree, oil, vinegar, and vanilla.
  4. Using a wire whisk, mix the wet ingredients into the dry ingredients. Stir in 1 cup of the dried cranberries. Spread into the prepared pan. Sprinkle with the ¼ cup of chopped dried cranberries and the chopped almonds.
  5. Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool 30 minutes before cutting.
Recipe Notes
  • Banana flour is available online and at some Utah grocery stores.
  • My favorite almond flour is made by Honeyville Grain. Honeyville almond flour has a finer grind than other brands. Find it at Costco or through my Amazon link.

8 comments

  • Yum!!!!! Reply · 1 October, 2014

  • Teri Thomas

    On the subject of pumpkins, cookbook author & NY Times columnist Melissa Clark agrees with you completely. In fact, the flavor winner of her pumpkin pie tasting was a “pumpkin” pie made from butternut squash! Reply · 1 October, 2014

    • letty

      Thanks Teri,
      I’ve been buying butternut squash at Farmer’s MKt–hoarding them for later. Reply · 2 October, 2014

  • Banana flour is new to me. Though I did pick up some coconut flour on a whim today. GREG Reply · 2 October, 2014

    • letty

      I have coconut flour too–picked up on a Costco whim. Have not made anything with it either–yet. Reply · 2 October, 2014

  • felicia

    With your gluten free recipes if gluten is not an issue can you use wheat and oat flour? Also, on your walnut chocolate tart can I substitute walnuts with almonds? Love this sight! Reply · 3 December, 2014

    • Letty

      Yes! No problem substituting wheat flour for the banana and oat flours. And the Walnut Tart is a basic nut pie recipe that doesn’t use processed corn syrup–so almonds, or pecans would be delicious too. This Pumpkin Cranberry Coffee Cake is a gluten-free variation of the Pumpkin Bread in my Chocolate Snowball cookbook. Happy to have you here on Letty’s Kitchen! Reply · 3 December, 2014

      • felicia

        Thank You so much for responding so promptly. I am here in Coalville and am so happy to have found you. What can I substitute for cream cheese in the zucchini choco muffins, no dairy for us boo hoo!!!! Reply · 3 December, 2014

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