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Pumpkin cranberry cardamom loaf

Prep Time:

15-20 mins

Cook Time:

35 mins


6-8 Servings



About the Recipe

This pumpkin and cranberry loaf has all the ingredients your heart desires this Thanksgiving!


We make a cranberry sauce for this cake that we swirl in. Below are the recipes for the cake and the sauce.

For the sauce:

  1. 1 cup fresh cranberries

  2. 2 tbsp granulated sugar

  3. squeeze of lemon juice

For the cake batter:

  1. Cranberry sauce

  2. 1/4 cup crushed/chopped pecans, reserve 1 tbsp to top onto the cake batter before placing in oven

  3. 1 cup all purpose flour

  4. 1/2 tsp ground cinnamon

  5. 1/2 tsp ground cardamom

  6. 1/2 tsp baking soda

  7. 1/2 tsp salt

  8. 1 tsp baking powder

  9. 3/4 cup pumpkin puree (we made ours freshly, however you can use canned)

  10. 4 tbsp coconut sugar, reserve 1 tbsp to top onto cake batter before placing in oven

  11. 1/4 cup granulated sugar

  12. 2 eggs

  13. 1/2 cup olive oil

  14. 1 tsp vanilla extract


To make the cranberry sauce:

  1. Add fresh cranberries to small pot on stovetop on medium heat

  2. Mix in sugar and lemon

  3. Cover pot and turn heat to low, allowing the berries to cook / pop, stirring ocassionally for about 7 mins

  4. Turn heat off once most of the berries have dissolved/popped

To make the cake batter:

  1. Preheat oven to 375F and prepare a greased or parchment paper lined loaf pan

  2. Add flour, spices, baking powder, baking soda, salt and crushed/ground pecans (minus 1 tbsp to use for topping later) to a medium mixing bowl

  3. To another medium mixing bowl, add the eggs, whisk in the granulated and coconut sugar (minus 1 tbsp to use for topping later), oil, pumpkin and vanilla

  4. To a small bowl or cup, mix 1 tbsp of coconut sugar with 1 tbsp of the ground cardamom to use to top the cake with later

  5. Mix the dry with wet ingredients

  6. To greased loaf pan, add part of the batter, then top with a layer of the cranberry sauce (place random blobs on top then swirl with back of spoon or with a knife)

  7. Top with remaining batter and remaining cranberry sauce (also swirl the cranberries/sauce into the batter gently)

  8. Finally, sprinkle the coconut sugar and cardamom mix on top before placing in oven

  9. Place in preheated oven (375 F) and bake for about 35 mins. You may want to check on the cake around the 20 min mark and cover with foil loosely to avoid burning if you're using a small/convenction oven

  10. Allow to cool after baking before serving with vanilla ice cream or cream of choice!

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