GF Cranberry-Pecan Pumpkin Coffeecake

Name: GF Cranberry-Pecan Pumpkin Coffeecake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 24
Ingredients: 2 1/2 C. Gluten Free All Purpose Flour; 2/3 C. white or yellow cornmeal; 1t. xanthagum; 2 T. Baking Soda; 1 t. salt; 1 T. ground cinnamon; 2 t. ground ginger; 1/2 t. ground cloves; 4 eggs; 1 C. brown sugar; 1 1/3 C. canola oil; 2 C or 1 lg can of puree pumpkin or winter squash; 1 C dried cranberries; 1 C. chopped pecans or walnuts

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 24

Ingredients

2 1/2 C. Gluten Free All Purpose Flour2/3 C. white or yellow cornmeal1t. xanthagum2 T. Baking Soda1 t. salt1 T. ground cinnamon2 t. ground ginger1/2 t. ground cloves4 eggs1 C. brown sugar1 1/3 C. canola oil2 C or 1 lg can of puree pumpkin or winter squash1 C dried cranberries1 C. chopped pecans or walnuts

Directions

Mix together all dry ingredients. In separate mixing bowl, blend all wet ingredients & sugar. Add dry to wet and mix for 2 minutes on high. Fold in cranberries & pecans or walnuts.
Bake in greased 13x9 glass pan at 355, for 35 minutes.

Serving Size: 1-13x9 makes 24, 2 inch pieces

Number of Servings: 24

Recipe submitted by SparkPeople user DLBJOHNSON.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 264.7
Total Fat: 17.0 g
Cholesterol: 45.0 mg
Sodium: 19.4 mg
Total Carbs: 30.7 g
Dietary Fiber: 2.9 g
Protein: 3.5 g

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