Cranberry Pumpkin Bread (Gluten-Free)
photo by Linda P.
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
18 slices
- Serves:
- 9
ingredients
- 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
- 0.61 ml ground nutmeg
- 0.25 ml ginger
- 78.78 ml butter (or nondairy margarine)
- 315.37 ml light brown sugar
- 78.78 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
- 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.
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RECIPE SUBMITTED BY
I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking.
I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.