Pumpkin Cranberry Tea Cake Recipe
Makes 2 loaves
- 2 1/2 cups unbleached, all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 3 eggs
- 1 1/4 cups pumpkin puree
- 1/2 cup canola or other neutral-flavored vegetable oil
- 1 cup agave syrup, preferably light
- 1 1/2 cup fresh or frozen cranberries
- 1 1/2 cup walnuts, chopped
Position a rack in the center of the oven and preheat to 375°. Oil and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans or spray with nonstick cooking spray.
In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and nutmeg. In a medium bowl, whisk the eggs vigorously until blended. Add the pumpkin, oil and agave syrup and whisk until thoroughly combined.
Make a well in the flour mixture and pour in the egg mixture. Whisk together the dry and wet ingredients until blended. Do not overmix. Using a rubber spatula, fold in 1 cup each of the cranberries and walnuts. Divide the batter evenly between the prepared pans. Scatter the remaining 1/2 cup each of cranberries and nuts evenly over the tops, pushing them gently into the batter to help them adhere and prevent burning.
Bake until the tops of the cakes spring back when pressed lightly in the center with a fingertip, 45 to 50 minutes. Let cool in the pans on wire racks for about 20 minutes. Run a knife around the inside edge of each pan to loosen the cake sides, then unmold the cakes onto the racks. Let cool completely before serving.
From Good Morning Baking!: Delicious Recipes to Start the Day (Egg & Dart) by Mani Niall.
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