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Cranberry and Pumpkin Cake

  • 1 hr 50 min
  • Medium
  • Vegetarian
  • Breadmaker



A sweet, tasty and crumbly delight. Served warm with ice cream or cream cheese and walnuts, this unusual and delicious cranberry and pumpkin cake will be popular with the family!




Sieve the flour, baking soda and baking powder into a bowl with the pumpkin pie spice.


Mix in the brown sugar and make a well in the centre.


Add the oil and beaten eggs. Beat well until all the ingredients are combined. Stir in the cooked pumpkin and cranberries.


Remove the kneading blade from the bread pan and line the bottom and sides with baking parchment.


Place the mixture in the bread pan, being careful to ensure that the mixture is inside the baking parchment.


Select bake only program and enter 55 minutes on the timer.


After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the bake only program again and enter a further 3 – 5 minutes on the timer. If it is still just slightly sticky this will cook through during the stand period.


Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 – 10 minutes before removing from the bread pan and allowing to cool.


Decorate the top of the cake with a layer of cream cheese topping and decorate with walnuts.


Cranberry and Pumpkin Cake

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Adjust Servings:
250g plain flour
10 ml baking soda
10 ml baking powder
4 tsp pumpkin pie spice
100g dark brown sugar
150ml vegetable oil
3 medium eggs beaten
300g soft cooked pumpkin cut into small cubes
75 fresh or dried cranberries
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