Cranberry Pumpkin Bread (Gluten-Free) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I had some leftover canned pumpkin that I wanted to use up. This recipe fit the bill. 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. Ingredients:
1 3/4 cups flour (gluten-free*) |
1/4 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon xanthan gum |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1 pinch ginger |
1/3 cup butter (or nondairy margarine) |
1 1/3 cups light brown sugar |
1/3 cup warm milk (of choice, soy, almond, whatever) |
2 large eggs |
1 cup pumpkin puree |
1/2 cup fresh cranberries, chopped |
1/2 cup toasted pecans, chopped (optional) |
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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