Best 3 Cranberry Pumpkin Bread Gluten Free Recipes
Indulge in the delightful flavors of fall with our gluten-free cranberry pumpkin bread, a perfect treat for any occasion. This moist and flavorful bread is packed with the goodness of fresh cranberries, pumpkin puree, and warm spices. It is not only a delicious snack or dessert but also a healthier choice, as it is made with wholesome gluten-free ingredients.
In this article, we present two variations of this classic recipe: a traditional cranberry pumpkin bread and a delightful streusel-topped cranberry pumpkin bread. Both recipes are easy to follow and require simple ingredients that are readily available. We also provide tips for achieving the perfect texture and flavor, ensuring a moist and flavorful loaf every time.
Our traditional cranberry pumpkin bread features a tender crumb and a burst of tart cranberries in every bite. The streusel-topped version takes it up a notch with a sweet and crunchy topping that adds an extra layer of texture and flavor.
These gluten-free cranberry pumpkin bread recipes are perfect for breakfast, brunch, or as an afternoon snack. They are also great for gifting during the holiday season. So, preheat your oven and let's embark on a baking journey that will fill your home with the warm and inviting aromas of fall.
CRANBERRY PUMPKIN BREAD
Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY PUMPKIN BREAD (GLUTEN-FREE)
I had some leftover canned pumpkin that I wanted to use up. This recipe fit the bill. From here: http://www.grouprecipes.com/92330/gluten-free-cranberry-pumpkin-bread.html The taste is pretty good, but it came out rather dense as a 5x9 loaf. Maybe next time I'll make it into mini loaves. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own.
Provided by Andrew Mollmann
Categories < 4 Hours
Time 1h15m
Yield 18 slices, 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
- Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
- In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
- Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
- Pour batter in prepared loaf pan or muffin tin. Bake in preheated over for 45 minutes to 1 hour for the loaf, 15 to 18 minutes for muffins.
GLUTEN-FREE CRANBERRY BREAD
This bread is best when made with "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but any all-purpose gluten-free flour mix that uses mostly rice flour can be used as long as it contains xanthan or guar gum. Eat it warm, or toast individual slices and serve with butter.
Provided by Whats Cooking
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease a large loaf pan.
- Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
- Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
- Allow to cool slightly in loaf pan before inverting onto cooling rack.
Nutrition Facts : Calories 170.2, Fat 8.9, SaturatedFat 5.4, Cholesterol 57, Sodium 273.7, Carbohydrate 21.8, Fiber 0.7, Sugar 19.6, Protein 1.6
Tips:
- Use fresh or frozen cranberries for the best flavor. If using frozen cranberries, thaw them before using.
- If you don't have pumpkin puree, you can make your own by roasting a pumpkin. Simply cut a pumpkin in half, scoop out the seeds, and roast it at 350 degrees Fahrenheit for about an hour, or until the pumpkin is soft. Then, scoop out the flesh and puree it in a blender or food processor.
- Feel free to add other spices to the bread, such as cinnamon, nutmeg, or ginger. You can also add chopped walnuts or pecans for a crunchy texture.
- Be sure to grease and flour the loaf pan before adding the batter. This will help the bread to come out of the pan easily.
- Bake the bread at 350 degrees Fahrenheit for about an hour, or until a toothpick inserted into the center comes out clean.
Conclusion:
This gluten-free cranberry pumpkin bread is a delicious and festive treat that is perfect for fall. It is moist and flavorful, with a perfect balance of sweetness and tartness. The bread is also very easy to make, and it can be made with ingredients that you probably already have on hand. So next time you are looking for a gluten-free treat, give this cranberry pumpkin bread a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
