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

Gluten Free Pumpkin Cranberry Bread

4.92 from 12 ratings
Gluten Free Pumpkin Cranberry Bread is full of pumpkin purée, pumpkin spice, and dried cranberries. It’s the perfect fall quick bread recipe!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 slices
By: Sharon Lachendro
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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

  • Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
  • 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.
  • 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.
  • Pour the batter into the prepared loaf pan and bake at 350 degrees for 60-65 minutes or until a tester comes out clean.
  • 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

Silicone Baking Utensils
All-Clad Measuring Cups
Pyrex Smart Essentials Mixing Bowl Set
Unbleached Parchment Paper for Baking, 15 in x 200 ft, 250 Sq.Ft, Baking Paper, Non-Stick Parchment Paper Roll for Baking, Cooking, Grilling, Air Fryer and Steaming
USA Pan 1 1/4 Pound Loaf Pan, 9x5
Cooling Rack 
Cooling Rack 

Nutrition Information

Serving: 1g | Calories: 257kcal

Disclaimers

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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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