Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield
12 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 4 ingredients in a small bowl; stir with fork. Set aside.

Step 3

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 5 ingredients (flours through baking soda) in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Sprinkle with walnut mixture. Bake at 350° for 25 minutes. Cool on a wire rack.

Ratings & Reviews

Deenagail's Review

Deenagail
November 29, 2014
I love this cake! it is more like a tasty healthy muffin cake. It comes together easily and makes a great breakfast with some yogurt. It should really be called a coffee cake. I totally disagree with the first review. Use canned pumpkin not home made, for more concentrated pumpkin flavor and I like the orange zest. Add pumpkin cream cheese frosting if you want a more cake-like dessert.

Mongoandme's Review

Mongoandme
November 09, 2013
The orange peel totally overwhelmed. There was no pumpkin flavor at all. I would not make this again.