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.
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.
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.
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.
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:
Gluten Free Pumpkin Cranberry Bread
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
- 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.
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.
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Amy says
This looks absolutely amazing!!! I have to make it 🙂 Thank you!
Jeanine says
Thanks, Amy! I hope you enjoy it!
Colleen says
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.
Jeanine says
Colleen, that made my day! 🙂 So glad to hear that your gf baking is being enjoyed! 😀
Em says
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.
Jeanine says
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.
Erin in AK says
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.
Jeanine says
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. 😉
Christa Ritchie says
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 !
Lizzy Dee says
why the xanthum gum? Can I go without?
Jeanine says
Xanthan gum is your binder, it keeps gluten free baked goods from crumbling.
Rosemary says
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!!!
Jeanine says
Awesome!! Haha, that does sound dangerous! 😉 I have fresh cranberries at home, and plan to bake some like that as well!