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You are here: Home / Gluten Free Bread recipes / Quick Bread / Gluten Free Pumpkin Cranberry Bread

Gluten Free Pumpkin Cranberry Bread

October 31, 2014 By Jeanine Friesen 15 Comments

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A moist loaf of gluten free Pumpkin Cranberry Bread is the perfect treat for those cool autumn days. Or winter. Even spring. Really, pumpkin can be baked with year round, it doesn’t have to just be in fall.

Slice of pumpkin cranberry loaf

Gluten Free Pumpkin Cream Cheese Muffins are good, but sometimes it’s nice to bake a loaf too.

The texture of a loaf is a little denser, and it’s almost like eating a dense cake. That’s the case with this gluten free Pumpkin Bread.

This gluten free Pumpkin Cranberry Bread is moist and tender without the use of oil or butter. It has molasses and apple sauce, which really adds to the texture and taste as well.

Slices of pumpkin cranberry loaf

Gluten Free Pumpkin Cranberry Loaf variations:

Although this loaf is great as is, you might want to change things up to suit your tastes.

  • Substitute the dried cranberries with raisins.
  • Stir in a 1/2 cup chopped pecans or walnuts to the batter.
  • Try adding 1/2 cup gluten free milk, semi-sweet, or even white chocolate chips.
  • Or omit the dried cranberries all together, and enjoy a simple gluten free Pumpkin Bread.

Slices of gluten free pumpkin cranberry bread

How long is Pumpkin Bread good for?

You can wrap the gf Pumpkin Cranberry Bread in plastic wrap and store it on the counter for a few days. If it hasn’t all been eaten in that time (I can’t imagine why it wouldn’t be), you can store it in the fridge for up to a week.

Can you freeze Pumpkin Cranberry Bread?

Yes, you can freeze the gluten free Pumpkin Cranberry Bread. Once it has cooled completely, wrap in plastic wrap, and place in a zipper seal freezer bag before placing in the freezer. The loaves can be frozen for a few months without a problem.

slices of pumpkin cranberry loaf on a cutting board

If you love this gluten free Pumpkin Cranberry Bread, you’ll want to check out these other recipes:

  • Easy Gluten Free Zucchini Bread
  • The Best Gluten Free Banana Bread
  • Crustless Pumpkin Pie
  • Gluten Free Pumpkin Scones
  • Paleo Chocolate Zucchini Bread
  • Gluten Free Cranberry Chocolate Bread

Gluten Free Pumpkin Cranberry Bread recipe:

Slices of pumpkin cranberry loaf

Gluten Free Pumpkin Cranberry Bread

Yield: 12 servings
Prep Time: 20 minutes
Bake Time: 55 minutes
Total Time: 1 hour 15 minutes

A moist loaf of gluten free Pumpkin Cranberry Bread is the perfect treat for those cool autumn days. Or winter. Even spring. Really, pumpkin can be baked with year round, it doesn’t have to just be in fall.

Ingredients

  • 1 cup (160 g) brown rice flour
  • 1/2 cup (65 g) sorghum flour
  • 1/4 cup (30 g) tapioca flour/starch
  • 2 teaspoons (5 g) ground cinnamon
  • 1 1/2 teaspoons (7.5 g) baking soda
  • 1 teaspoon (4 g) xanthan gum
  • 1/2 teaspoon (1.25 g) ground ginger
  • 1/2 teaspoon (1.25 g) ground nutmeg
  • 1/2 teaspoon (3 g) salt
  • 3/4 cup (90 g) dried cranberries
  • 1 cup (250 g) pumpkin puree
  • 2/3 cup (145 g) brown sugar, packed
  • 1/3 cup (80 g) unsweetened apple sauce
  • 1/4 cup (110 g) fancy molasses
  • 2 large eggs
  • 2 teaspoons (8 g) pure vanilla extract

Instructions

  1. Position the baking rack in the middle of the oven and preheat the oven to 325 degrees F (177 degrees C). Grease a 9x5 loaf pan (I use a Pyrex loaf pan) and line it with parchment paper, so that the paper extends up the 9-inch sides of the pan. This will make it easy to remove the loaf after it is baked.
  2. In a large bowl, whisk together the brown rice flour, sorghum flour, tapioca starch, cinnamon, baking soda, xanthan gum, ginger, nutmeg, and salt. Stir in the dried cranberries. Set aside.
  3. In a separate bowl, whisk together the pumpkin puree, brown sugar, apple sauce, molasses, eggs, and vanilla.
  4. Stir the wet ingredients into the dry ingredients, and stir just until no dry lumps remain. Scrape the batter into the prepared baking pan, and smooth the top with the back of a spoon.
  5. Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
  6. Let the loaf sit for 5 minutes before using the parchment paper to lift the loaf out and place it on a wire cooling rack. Let the loaf cool completely before slicing. Wrap the cooled loaf in plastic wrap, and store in a resealable plastic bag.

Notes

You can customize this loaf by changing out the dried cranberries for raisins, chocolate chips, pepitas, or omitting them all together. Feel free to add 1/2 cup chopped pecans or walnuts to the batter.

Recommended Products

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • KitchenAid Mixing Bowls, Set of 5
    KitchenAid Mixing Bowls, Set of 5
  • Pyrex Bakeware 1-1/2-Quart Loaf Dish, Clear
    Pyrex Bakeware 1-1/2-Quart Loaf Dish, Clear

Did you make this recipe?

Tag @faithfullygf and use the hashtag #faithfullygf . I'd love to see it!

© Jeanine Friesen
Cuisine: American / Category: Gluten Free Bread recipes
 

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Gluten Free Pumpkin Cranberry Bread

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Filed Under: Gluten Free Bread recipes, Gluten Free Breakfast Recipes, Muffins and Loaves, Naturally Dairy-Free, Nut-Free, Pumpkin Recipes, Quick Bread, Soy-Free, Vegetarian Tagged With: gluten-free, Pumpkin, quick bread

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Comments

  1. Amy says

    October 31, 2014 at 1:20 pm

    This looks absolutely amazing!!! I have to make it πŸ™‚ Thank you!

    Reply
    • Jeanine says

      October 31, 2014 at 1:57 pm

      Thanks, Amy! I hope you enjoy it!

      Reply
  2. Colleen says

    November 1, 2014 at 7:58 am

    another delicious looking recipe, thank-you. My son used to refuse to eat ‘my’ gluten free baking until I started using your recipes now he can’t tell the difference and enjoys all my baking again.

    Reply
    • Jeanine says

      November 1, 2014 at 8:14 am

      Colleen, that made my day! πŸ™‚ So glad to hear that your gf baking is being enjoyed! πŸ˜€

      Reply
  3. Em says

    November 8, 2014 at 1:26 pm

    Can we use our own gluten free flour mix?
    I don’t have the separate flours you list, but I have a GF mix I made from another site.

    Thank you.

    Reply
    • Jeanine says

      November 8, 2014 at 1:28 pm

      You’re welcome to, Em, I just can’t say it’ll turn out like the recipe intended. If your blend has xanthan already, omit that as well.

      Reply
  4. Erin in AK says

    November 8, 2014 at 4:25 pm

    Your photo shows fresh cranberries, but the recipe calls for dried. Have you done this with fresh berries? I’ve got a few gallons in the freezer I picked this autumn that I’d like to use.

    Reply
    • Jeanine says

      November 8, 2014 at 4:39 pm

      Hi Erin, I did use dried cranberries, but I think fresh ones could work well in it also. Lucky you to be able to pick them! I can only pick mine at the grocery store. πŸ˜‰

      Reply
  5. Christa Ritchie says

    November 19, 2014 at 5:49 pm

    The cranberry/pumpkin bread was wonderful ! I did use fresh cranberries and they added a slight tang. also added raisins. There was enough dough for two small loaves
    ( took 45 to 50 min.) – plan to freeze one but really don’t know if it will last that long !
    I had run out of parchment paper so I greased and floured (white rice flour) the pans – loaves just popped out ! Thank-you Jeanine !

    Reply
  6. Lizzy Dee says

    January 29, 2015 at 8:08 pm

    why the xanthum gum? Can I go without?

    Reply
    • Jeanine says

      October 21, 2015 at 1:24 pm

      Xanthan gum is your binder, it keeps gluten free baked goods from crumbling.

      Reply
  7. Rosemary says

    October 20, 2015 at 1:06 pm

    Jeanine, I made this with fresh cranberries and it was DELICIOUS!!!!!!!! Oh my gosh. I ate up the whole loaf by myself, lol. Dangerous! Thank you, your recipes are incredible!!!

    Reply
    • Jeanine says

      October 21, 2015 at 1:24 pm

      Awesome!! Haha, that does sound dangerous! πŸ˜‰ I have fresh cranberries at home, and plan to bake some like that as well!

      Reply

Trackbacks

  1. 65 Gluten-Free Pumpkin Sweets & Treats | Only Taste Matters says:
    October 26, 2015 at 6:19 pm

    […] Gluten Free Pumpkin Cranberry Bread from Faithfully Gluten Free […]

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  2. 5 Must-Try Gluten Free Pumpkin Recipes - Three Bakers says:
    October 29, 2015 at 12:15 am

    […] Grab the Recipe Here […]

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