Directions:
- Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
- Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
- 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.
- Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1091.35 Kcal (4569 kJ) | ||
| Calories from fat | 477.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.04g | 82% | |
|---|---|---|---|
| Cholesterol | 133.67mg | 45% | |
| Sodium | 1849.92mg | 77% | |
| Potassium | 466.73mg | 10% | |
| Total Carbs | 145.49g | 48% | |
| Sugars | 73.73g | 295% | |
| Dietary Fiber | 11.28g | 45% | |
| Protein | 15.3g | 31% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 6.3mg | 35% | |
| Calcium | 339.7mg | 34% | |
| Amount Per 100 g | |||
| Calories | 316.05 Kcal (1323 kJ) | ||
| Calories from fat | 138.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.36g | 82% | |
|---|---|---|---|
| Cholesterol | 38.71mg | 45% | |
| Sodium | 535.73mg | 77% | |
| Potassium | 135.16mg | 10% | |
| Total Carbs | 42.13g | 48% | |
| Sugars | 21.35g | 295% | |
| Dietary Fiber | 3.27g | 45% | |
| Protein | 4.43g | 31% | |
| Vitamin C | 0.8mg | 4% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.8mg | 35% | |
| Calcium | 98.4mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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