Close-up of Pumpkin Cranberry Bread sliced on a wooden cutting board against a white background

Pumpkin Cranberry Bread

The flavors of fall and winter come together in this delicious Pumpkin Cranberry Bread. This is a gluten-free quick bread that can be served as a snack before a holiday meal or after dinner with a hot cup of coffee.

5 from 3 votes
Close-up of Pumpkin Cranberry Bread sliced on a wooden cutting board against a white background
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Pumpkin Cranberry Bread

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert, Side Dish, Snack
Cuisine: American
Servings: 8 slices (depending on how thick you slice it)
Calories: 372kcal


  • 2 cups (240 g) gluten-free all-purpose flour
  • 1 teaspoon (3 g) xanthan gum
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon (2.5 g) baking soda
  • ½ teaspoon (3 g) kosher or fine sea salt
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon (2.6 g) ground cinnamon
  • ¼ teaspoon (0.6 g) ground nutmeg
  • teaspoon (0.3 g) ground cloves
  • ½ cup (75 g) dried cranberries
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • ½ cup (100 g) light brown sugar
  • 2 large eggs , room temperature
  • cup (80 mL) avocado oil (or canola oil)
  • ¼ cup (60 mL) milk (regular or unsweetened coconut milk beverage)*
  • 2 teaspoons (10 mL) pure vanilla extract


  • *Orange juice can be substituted for the milk, and this will enhance the flavor and impart a bit of acid to produce a tender crumb.
  • Preheat the oven to 350°F and spray a 9x5-inch loaf pan with gluten-free nonstick cooking spray.
  • In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in the dried cranberries, breaking up any clumps. Set aside.
  • In a medium bowl, whisk together the pumpkin, brown sugar, eggs, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to completely combine.
  • Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a tester comes out clean. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.


  • The batter comes up about ½ inch from the top of the bread pan before baking but does not overflow in the oven. If you live in a high-altitude area, you may want to split this batter into two loaf pans, adjusting baking time as needed.
  • Store the bread and leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days. This bread can also be frozen whole or in individual slices.


Nutrition Facts
Pumpkin Cranberry Bread
Amount Per Serving
Calories 372 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Trans Fat 0.004g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 42mg14%
Sodium 303mg13%
Potassium 163mg5%
Carbohydrates 66g22%
Fiber 5g20%
Sugar 41g46%
Protein 5g10%
Vitamin A 8345IU167%
Vitamin C 2mg2%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This Gluten Free Pumpkin Cranberry Bread recipe can also be found on What The Fork Food Blog.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bread Cranberries Pumpkin Shay Lachendro
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