Ingredients
- 2 cups flour
- 1 tea. baking powder
- 1 tea. baking soda
- 1/2 tea. salt
- 1 cup sugar
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1 tea. vanilla
- 1 Tbsp. lemon juice
- 3/4 cup plain nonfat yogurt
- 3/4 cup canned unsweetened pumpkin
- 1 tea. lemon zest
- 3/4 cup dried cranberries
- 1/2 cup brown sugar
- 1/2 cup pecans, coarsely chopped
- 2 tea. cinnamon
- 1 tea. allspice
Preparation
Step 1
Preheat oven to 350 degrees. Grease a 9" bundt pan.
Sift together the flour, baking powder baking soda, and salt in a medium bowl. Set aside.
Beat the sugar and butter together in a large bowl until fluffy. Add the eggs, vanilla, and lemon juice and beat until very light.
Mix the yogurt, pumpkin, and lemon zest together in a small bowl. Add some of the flour to the butter mixture and then add some of the yogurt mixture. Mix well and repeat until everything is combined in one bowl.
Stir in all but 2 tablespoons of the cranberries. Pour half the batter into the prepared pan.
Mix the remaining ingredients together in a medium bowl. Sprinkle half the mix on the batter. Spread the remaining batter over this, and sprinkle the remaining topping and cranberries over all.
Bake for 45-55 minutes, or until toothpick comes out clean. Cool on a wire rack for 10 minutes before removing from the pan.