Why You’ll Love Fluffy Pumpkin Cranberry Coffee Cake Recipe

The pumpkin‑spiced cake is soft, tender, and full of warm autumn flavour.
The cranberry sauce adds a bright, slightly tart contrast that keeps it from being too sweet.
The crunchy streusel topping brings texture and a satisfying finish.
It’s fairly easy to make and gives a sophisticated result without complicated steps.
It’s a great way to use leftover cranberry sauce if you have some after a holiday meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup pumpkin puree (about 180 g)
½ cup mild oil (such as avocado oil or vegetable oil)
½ cup milk (whole milk preferred)
1 large egg
1½ tsp vanilla extract
¾ cup granulated sugar (about 150 g)
1½ cups all-purpose flour (about 180 g)
1½ tsp ground cinnamon
½ tsp pumpkin spice blend (optional)
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup whole-berry or pureed cranberry sauce

Streusel topping:
4 Tbsp (¼ cup) unsalted butter, melted
⅔ cup all-purpose flour (about 80 g)
½ cup packed light or dark brown sugar (about 100 g)
1 tsp ground cinnamon
¼ tsp salt

Directions

Preheat the oven to 350 °F (about 175 °C). Line a light-coloured 8×8 inch square baking pan with parchment paper.
Make the streusel: melt the butter. In a small bowl, combine flour, brown sugar, cinnamon, and salt. Pour in the butter and mix with a fork until crumbly. Set aside.
In a large bowl, whisk together the pumpkin puree, oil, milk, egg, and vanilla. Add granulated sugar and whisk until smooth.
In a separate bowl, whisk together the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt.
Add dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly.
Add spoonfuls of cranberry sauce over the batter and gently spread it out.
Sprinkle the streusel evenly over the top.
Bake for about 45 minutes. Start checking around 40 minutes by inserting a toothpick 2 inches from the edge. It should come out clean or with just a few moist crumbs. If using a dark pan, start checking around 30–35 minutes.
Cool completely in the pan. Slice and serve once cooled.

Servings and timing

Yields: 9 large or 16 small servings
Prep time: 15 minutes
Bake time: 45 minutes
Total time: ~1 hour

Variations

Swap the cranberry sauce with raspberry, cherry, or blueberry preserves.
Gently swirl the cranberry sauce for a marbled effect.
Use a mix of all-purpose and whole wheat flour for a heartier texture.
Substitute oil with melted butter for richer flavor.
Add chopped pecans or walnuts to the streusel for extra crunch.
Top with vanilla glaze or cream cheese icing for a sweeter finish.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 4–5 days (note: streusel may soften).
Reheat individual slices in the microwave (15–20 seconds) or in the oven at 325 °F (160 °C) for 5–8 minutes.
Freeze individual portions wrapped in plastic and stored in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.

FAQs

What kind of cranberry sauce should I use?

Whole-berry or pureed cranberry sauce works best. Avoid jellied sauce shaped from a can.

What kind of pumpkin puree should I use?

Use canned pumpkin puree—not pumpkin pie filling. Homemade puree is fine if it’s not too watery.

Can I use a different oil instead of avocado oil?

Yes, any neutral oil like canola or vegetable oil will work well in this recipe.

Can I use a dark-coloured baking pan?

Yes, but reduce baking time slightly and check for doneness early, as dark pans heat faster.

Can I make this in a larger pan or different shape?

You can use a 9×13 pan, but the cake will be thinner and may bake quicker.

Can I omit the streusel topping?

Yes, but the streusel adds great texture. Without it, the cake will be softer and simpler.

Can I swirl the cranberry sauce instead of layering it?

Absolutely. Swirling creates a more marbled effect throughout the cake.

Is this recipe freezer-friendly?

Yes. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge and reheat before serving.

Can I reduce the sugar or make this healthier?

You can slightly reduce the sugar or use a sugar substitute, but it may affect texture and sweetness.

How should I serve this coffee cake?

Serve at room temperature or slightly warm. Pairs well with coffee or tea, and can be topped with whipped cream.

Conclusion

This Fluffy Pumpkin Cranberry Coffee Cake is a must-bake for the fall and holiday season. It’s cozy, flavorful, and easy to make. Whether you’re hosting a festive brunch or enjoying a quiet morning at home, this cake is the perfect seasonal treat. Serve it warm or chilled, and let the comforting blend of pumpkin, cranberry, and cinnamon bring a little joy to your day.