Pumpkin Cranberry Bread
Updated Mar 12, 2024, Published Oct 23, 2022
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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.
Pumpkin Cranberry Bread
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
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
Calories: 372kcalCarbohydrates: 66gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 42mgSodium: 303mgPotassium: 163mgFiber: 5gSugar: 41gVitamin A: 8345IUVitamin C: 2mgCalcium: 94mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This Gluten Free Pumpkin Cranberry Bread recipe can also be found on What The Fork Food Blog.
