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Cranberry Pumpkin Bread (Gluten-Free)

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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.”
READY IN:
1hr 15mins
SERVES:
9
YIELD:
18 slices
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
  2. Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
  3. 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.
  4. Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
  5. 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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