Pumpkin-Cranberry Gluten-Free Coffee Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 213.5
  • Total Fat: 4.6 g
  • Cholesterol: 15.5 mg
  • Sodium: 106.6 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.6 g

View full nutritional breakdown of Pumpkin-Cranberry Gluten-Free Coffee Cake calories by ingredient
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I used cranberry sauce made with sugar and not corn syrup. I used cranberry sauce made with sugar and not corn syrup.
Number of Servings: 16


    1/2 cup potato starch
    1/2 tapioca flour
    1/2 white rice flour
    1/2 brown rice flour
    1-1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon kosher salt
    1 egg
    2 tablespoons extra virgin olive oil
    1 cup pumpkin puree
    1/2 banana
    1/2 cup honey
    1 can Grown Right Organic Whole Berry Cranberry Sauce

    1 cup oats
    2 tablespoons white rice flour
    1/4 cup brown sugar
    2 tablespoons extra virgin olive oil
    2 tablespoons Torani sugar-free orange syrup


Preheat oven to 350 degrees. Lightly butter a 9x13-inch baking dish.

Mix the potato starch, tapioca flour, rice flours, baking powder, baking soda and salt in a large bowl. Puree the egg, oil, pumpking, banana and honey -- either using a hand-held blender or a stand blender. Combine the puree with the flour mix and spread out in the prepared pan. Cover with the cranberry sauce. Mix the streusel ingredients and sprinkle over the cranberry sauce. Bake for 45 minutes, until lightly browned on top.

Number of Servings: 16

Recipe submitted by SparkPeople user KATZASTAR.

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