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Gluten Free Pumpkin Cranberry Bread

Gluten Free Pumpkin Cranberry Bread is full of pumpkin purée, pumpkin spice, and dried cranberries. It’s the perfect fall quick bread recipe!

2 slices of Gluten Free Pumpkin Cranberry Bread on a stack of white and black plates

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Gluten Free Pumpkin Cranberry Bread

Gluten Free Pumpkin Cranberry Bread is a delicious, moist gluten free quick bread. It’s based off of my popular Gluten Free Pumpkin Bread recipe, only this one calls for cranberries instead of raisins.

Pumpkin bread is such a Fall staple recipe. I feel like Fall hasn’t officially arrived (we still have a couple more weeks though!) until a loaf of pumpkin bread is baked. I can’t wait for you to try this version, I know you’re going to love it!

Another extremely popular gluten free bread recipe here is my Gluten Free Pumpkin Banana Bread. Be sure to make it if you find yourself with one lonely banana and a little bit of leftover canned pumpkin purée in your fridge! 

straight on shot of sliced Gluten Free Pumpkin Cranberry Bread on a rectangle wood cutting board lined with wax paper

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.


What You Need To Know About This Gluten Free Pumpkin Bread Recipe

This simple pumpkin bread recipe is just one of many gluten free quick bread recipes I’ve developed. If you love quick breads, be sure to check out my cookbook, The Gluten-Free Quick Breads Cookbook.

There are over 75 quick bread recipes (all gluten free and dairy free) with 3 different pumpkin bread recipes (not available anywhere else) and 2 cranberry bread recipes that are also only available in the cookbook.

cover photo of The Gluten Free Quick Breads Cookbook by Sharon Lachendro

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Gluten Free Pumpkin Bread Ingredients

  • Gluten Free Flour – I use my Nightshade Free Gluten Free Flour Blend
  • Xanthan Gum
  • Baking Powder
  • Baking Soda
  • Fine Sea Salt
  • Granulated Sugar
  • Spices – ground cinnamon, ground nutmeg, ground cloves
  • Dried Cranberries – I use reduced sugar dried cranberries but no sugar added will work too
  • Canned Pumpkin Purée
  • Light Brown Sugar
  • Eggs
  • Oil – Avocado oil, canola oil, or vegetable oil all work well in this recipe
  • Liquid – Milk (regular or unsweetened coconut milk beverage) or Orange Juice
  • Pure Vanilla Extract

overhead shot of ingredients in individual bowls to make gluten free pumpkin cranberry bread


Equipment Needed to Make Gluten Free Quick Breads

  • Mixing Bowls – 1 for wet ingredients and 1 for dry ingredients.
  • Basic Baking Tools – measuring cups, measuring spoons, mixing spoons, spatula, etc.
  • Parchment Paper – while not 100% necessary, I like to use it to ensure my breads don’t stick to the pan. It makes removing the loaf from the pan much easier too.
  • 9 x 5 inch Loaf Pan – be sure to use a 9×5 pan and not an 8×4.
  • Cooling Rack

overhead shot of a half sliced Gluten Free Pumpkin Cranberry Bread


How to Make Pumpkin Bread with Cranberries

Step 1. Preheat the oven to 350 degrees and spray a 9×5 inch loaf pan with non-stick spray.

Step 2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in the dried cranberries, breaking up any clumps. Set aside.

Step 3. Whisk together the pumpkin, brown sugar, eggs, oil, milk, and vanilla extract in a medium bowl. Pour the wet ingredients into the dry ingredients and stir to completely combine.

Step 4. Pour the batter into the prepared loaf pan and bake at 350 degrees for 60-65 minutes or until a tester comes out clean.

Step 5. Cool in the pan for 10 minutes then remove and cool on a wire rack. Cool completely before slicing.


Tips for Making this Pumpkin Cranberry Bread Recipe

  • Use room temperature ingredients. The bread will rise better if you do!
  • Pumpkin Bread can take a while to bake. Be sure to bake it until your cake tester comes out clean. Depending on your oven, you may need additional baking time.
  • Don’t over-measure your flour. Too much flour will make your bread dense and dry. Get my free guide to measuring flour here.

a slice of Gluten Free Pumpkin Cranberry Bread with a bite taken out on a white plate with black stripes


Other Gluten Free Pumpkin Recipes To Try


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2 slices of Gluten Free Pumpkin Cranberry Bread on a stack of white and black plates

Gluten Free Pumpkin Cranberry Bread

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Gluten Free Pumpkin Cranberry Bread is full of pumpkin purée, pumpkin spice, and dried cranberries. It’s the perfect fall quick bread recipe!

Ingredients

  • 2 cups gluten free all-purpose flour (see notes)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup dried cranberries
  • 1 15 oz. can pumpkin puree (1 3/4 cups)
  • 1/2 cup light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup avocado oil (or canola oil)
  • 1/4 cup milk (regular or unsweetened coconut milk beverage) OR ORANGE JUICE
  • 2 teaspoons pure vanilla extract

Instructions

    1. Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
    2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in the dried cranberries, breaking up any clumps. Set aside.
    3. In a medium bowl, whisk together the pumpkin, brown sugar, eggs, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to completely combine.
    4. Pour the batter into the prepared loaf pan and bake at 350 degrees for 60-65 minutes or until a tester comes out clean.
    5. Cool in the pan for 10 minutes then remove and cool completely on a wire rack. Cool completely before slicing.

Notes

  1. I use my nightshade free flour mix in this recipe.
  2. I love to use orange juice in this recipe. Orange juice is a classic ingredient in cranberry bread and works perfectly with pumpkin too.
  3. The batter will come up about 1/2 an inch from the top of my bread pan before baking but does not overflow in the oven.
  4. If you live in a high-altitude area, you may want to split this batter into two loaf pans and adjust the baking time as needed.
  5. Store the bread and leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days. This bread can also be frozen whole or in individual pieces.

Recommended Products

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 257

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories are approximate and based on 12 servings.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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Diane

Monday 19th of September 2022

Can you substitute coconut oil for the avocado or canola oil, and can you substitute fresh or frozen cranberries in place of the dried cranberries?

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