Recipe by Andrew Mollmann
I had some leftover canned pumpkin that I wanted to use up. This recipe fit the bill. From here: http://www.grouprecipes.com/92330/gluten-free-cranberry-pumpkin-bread.html The taste is pretty good, but it came out rather dense as a 5x9 loaf. Maybe next time I'll make it into mini loaves. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own.
- 414.03 ml flour (gluten-free*)
- 1.23 ml baking powder
- 4.92 ml baking soda
- 1.23 ml xanthan gum
- 2.46 ml ground cinnamon
- 1.23 ml ground cloves
- 0.59 ml ground nutmeg
- 0.25 ml ginger
- 78.07 ml butter (or nondairy margarine)
- 314.66 ml light brown sugar
- 78.07 ml warm milk (of choice, soy, almond, whatever)
- 2 large eggs
- 236.59 ml pumpkin puree
- 118.29 ml fresh cranberries, chopped
- 118.29 ml toasted pecans, chopped (optional)
Directions See How It's Made
- Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
- Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
- 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.
- Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
- 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.