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. This Pumpkin Cranberry Bread is not only gluten free, but it is also free from dairy, soy, and nuts. I never thought to try an egg replacer, but that would be a great experiment for the next time I bake it, which shouldn’t be too long from now, since my family devoured this whole loaf in less than 24 hours.
Muffins are good, but sometimes it’s nice to bake a loaf too. The texture is a little denser, and it’s almost like eating a dense cake instead of a muffin. That’s the case with this Pumpkin Cranberry Bread. This loaf 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. Studded with dried cranberries to add some sweet and tart bits, you could also substitute the dried cranberries with raisins. I did not include nuts in this loaf because I wanted to be able to send it with my kid’s to school, but adding half a cup of chopped pecans or walnuts would be great as well. You could also add white chocolate or semi-sweet chocolate chips for some added flare, or omit the add-ins all together and just enjoy a simply delicious Pumpkin Bread. You can really alter and customize this loaf to your own taste.
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. 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. In a separate bowl, whisk together the pumpkin puree, brown sugar, apple sauce, molasses, eggs, and vanilla. 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. Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the middle of the loaf comes out clean. 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.
Gluten Free Pumpkin Cranberry Bread
Ingredients
Instructions
If you like this recipe, I think you’ll love these as well:
Gluten Free Zucchini Bread
Gluten Free Lemon Pound Cake
Gluten Free Pumpkin Scones
Amy says
October 31, 2014 at 1:20 pmThis looks absolutely amazing!!! I have to make it 🙂 Thank you!
Jeanine says
October 31, 2014 at 1:57 pmThanks, Amy! I hope you enjoy it!
Colleen says
November 1, 2014 at 7:58 amanother 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.
Jeanine says
November 1, 2014 at 8:14 amColleen, that made my day! 🙂 So glad to hear that your gf baking is being enjoyed! 😀
Em says
November 8, 2014 at 1:26 pmCan 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.
Jeanine says
November 8, 2014 at 1:28 pmYou’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.
Erin in AK says
November 8, 2014 at 4:25 pmYour 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.
Jeanine says
November 8, 2014 at 4:39 pmHi 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. 😉
Christa Ritchie says
November 19, 2014 at 5:49 pmThe 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 !
Lizzy Dee says
January 29, 2015 at 8:08 pmwhy the xanthum gum? Can I go without?
Jeanine says
October 21, 2015 at 1:24 pmXanthan gum is your binder, it keeps gluten free baked goods from crumbling.
Rosemary says
October 20, 2015 at 1:06 pmJeanine, 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!!!
Jeanine says
October 21, 2015 at 1:24 pmAwesome!! Haha, that does sound dangerous! 😉 I have fresh cranberries at home, and plan to bake some like that as well!