Cranberry Pumpkin Bread (Gluten-Free) Recipe

Name: Cranberry Pumpkin Bread (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour (gluten-free*); 1/4 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon xanthan gum; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/8 teaspoon ground nutmeg; 1 pinch ginger; 1/3 cup butter (or nondairy margarine); 1 1/3 cups light brown sugar; 1/3 cup warm milk (of choice, soy, almond, whatever); 2 large eggs; 1 cup pumpkin puree; 1/2 cup fresh cranberries, chopped; 1/2 cup toasted pecans, chopped (optional)

Servings: persons

1 3/4 cups flour (gluten-free*)
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ginger
1/3 cup butter (or nondairy margarine)
1 1/3 cups light brown sugar
1/3 cup warm milk (of choice, soy, almond, whatever)
2 large eggs
1 cup pumpkin puree
1/2 cup fresh cranberries, chopped
1/2 cup toasted pecans, chopped (optional)

1
Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
2
Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
3
In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
4
Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
5
Pour batter in prepared loaf pan or muffin tin. Bake in preheated over for 45 minutes to 1 hour for the loaf, 15 to 18 minutes for muffins.

805

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 cups flour (gluten-free*), 1/4 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon xanthan gum, and more.

Yes, Cranberry Pumpkin Bread (Gluten-Free) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pumpkin Bread (Gluten-Free)

How did you like this recipe?

Frequently Asked Questions