Pumpkin Spice Cake with Cranberries


This quintessential New England cake features two ingredients from fall’s bounty; pumpkin and cranberry. Slightly sweet. A tad savory. Slices of these moist loaves, complete with vibrant bursts of tart fruit, are tasty additions to any cheese board when topped with goat cheese and a drizzle of honey. If dessert is more your speed, try building a trifle by layering slices of the cake with sweetened mascarpone.

Pumpkin Spice Cake with Cranberries

1 15-ounce can 100% pure pumpkin
4 eggs
3 cups sugar
1 cup canola oil
⅔ cup water
3½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ginger
2 cups fresh cranberries

Preheat oven to 325 degrees Fahrenheit. Lightly grease two 8½” x 4½” loaf pans.

In a large bowl, whisk together the pumpkin, eggs, sugar, canola oil, and water. Add the flour, baking soda, baking powder, salt, and spices in a medium bowl; whisk to combine. Add the cranberries to the dry ingredients and toss to coat – this will prevent the fruit from sinking to the bottom of the loaf. Transfer half of the dry ingredients to the wet and stir with a wooden spoon or rubber spatula until almost incorporated. Beat in the remaining flour mixture until just combined.

Transfer the batter into the prepared pans, and bake on the oven’s center-most rack for 75 to 80 minutes, or until a toothpick inserted in center comes out clean. Allow the loaves to cool in the pan for 10 minutes, then turn out on a wire rack to cool completely.