I love how this recipe has a crunchy buttery topping that pairs perfectly with the sweet cranberries and nutty walnuts.
Yield: approximately 8 servings
Ingredients
1 cup firmly packed light brown sugar
1/2 cup unsalted butter
1 tbls water
2/3 cup toasted walnuts, chopped
1/2 cup dried cranberries
1 cup canned pumpkin puree
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1.5 cups all purpose flour
1.5 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1/8 tsp ground cloves
Directions
Preheat oven to 350 degrees.
Line an 8-inch square baking dish with parchment paper. Spray with nonstick baking spray with flour. Set aside.
In a small saucepan, cook brown sugar, butter, and 1 tablespoon water over medium-high heat until mixture bubbles, approximately 4 minutes. Pour sugar mixture into bottom of prepared dish; sprinkle with walnuts and cranberries. Set aside.\
In a medium bowl, combine pumpkin, granulated sugar, oil, and eggs, whisking until well blended. Set aside.
In a large bowl, sift together flour, baking powder, cinnamon, ginger, salt, and cloves. Ada pumpkin mixture, stirring to combine. Spoon batter into prepared pan, and smooth top with a spatula.
Bake until a wooden pick inserted in the center comes out clean, 30 to 40 minutes.
Let cool in pan for 5 minutes.
Invert pan onto a serving platter.
Remove parchment paper. Serve warm.
Happi Baking!
Happi Hostess Images, All Rights Reserved
Disclosure: recipe is not created by Happi Hostess. Recipe and directions, all rights reserved to Fall Baking magazine, published by Hoffman Media Publication.
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