Gluten Free Cranberry Pumpkin Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I wish I had this recipe around the holidays but I will make it now but switch out the cranberries or maybe I'll use dried cranberries... this recipe I received in the mail.... i haven't tried the recipe yet.. Ingredients:
13/4 cups gluten-free flour blend (try our |
recipe below) |
1/4 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon xanthan gum |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
⅛ teaspoon ground nutmeg |
pinch of ginger |
⅓ cup butter or nondairy margarine |
1⅓ cups light brown sugar |
⅓ cup warm milk of choice |
2 large eggs |
1 cup pumpkin puree |
⅓-1/2 cup fresh cranberries, chopped |
1/2 cup lightly toasted pecans, chopped, optional |
high-protein gluten-free flour blend |
11/4 cups bean flour (your choice), chickpea flour or soy flour |
1 cup white or brown rice flour |
1 cup arrowroot starch, cornstarch or potato starch |
1 cup tapioca starch/flour |
combine flours together. refrigerate and store in tightly covered container until used. |
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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