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

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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

Author: Sharon Lachendro

Ingredients

• ▢ 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
• ▢ ⅛ 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
• ▢ ⅓ 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

US Customary - Metric

Instructions

• ▢
  *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.

Notes

• 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

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.

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