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Cranberry Pumpkin Bread (Gluten-Free)

Cranberry Pumpkin Bread (Gluten-Free) created by Linda P.

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.

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

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 MADE WITH LOVE BY

@Andrew Mollmann
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@Andrew Mollmann
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"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."
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  1. Linda P.
    Cranberry Pumpkin Bread (Gluten-Free) Created by Linda P.
    Reply
  2. MoonPearl
    This makes a good bread. I added walnuts, craisins, and some dark chocolate chips. It did take one hour to bake!
    Reply
  3. 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.
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