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

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

Calories: 372kcal | Carbohydrates: 66g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 303mg | Potassium: 163mg | Fiber: 5g | Sugar: 41g | Vitamin A: 8345IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg