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.
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Cameron Thomas
[email protected]Not a huge fan of cranberries, but this bread was still really good. The pumpkin flavor is strong and the bread is very moist.
Gianni Flowers
[email protected]This bread is a real crowd pleaser. I've made it for parties and potlucks, and it's always gone in no time.
Andrew Anderson
[email protected]I've made this bread several times and it's always a hit. It's so moist and flavorful, and the cranberries add a nice tartness.
Maxine Page
[email protected]Just made this bread and it's amazing! My family loved it. Definitely a new favorite in our house.
sarbesh chaudhary
[email protected]Easy to follow recipe with a great result. This bread is perfect for a fall brunch or afternoon snack.
Gobindo gosh
[email protected]Delicious! I love the combination of cranberries and pumpkin. The bread is also very moist and has a great texture.
Alonzo Vera
[email protected]5 stars! This bread is a total winner. It's moist, flavorful, and has a wonderful aroma. My friends couldn't believe it was gluten-free.
Cruelty
[email protected]My attempt didn't turn out right. The texture was a bit dry and the flavors didn't blend well. Maybe I did something wrong?
Murshad Farhan
[email protected]Not bad at all! I'm not a huge fan of gluten-free, but this bread was actually pretty tasty. The cranberries added a nice pop of flavor.
Awan Baba
[email protected]I was a bit skeptical about gluten-free, but this bread proved me wrong. It's incredibly moist and flavorful, with a hint of fall spices. Highly recommend!
Lele cokok
[email protected]Easy peasy! My first gluten-free baking experiment turned out perfect. Loved the tangy sweetness!
Ahmed Elsherbini
[email protected]This gluten-free treat blew my mind! The texture is dense and moist, with a delightful sweetness from the cranberries and pumpkin. A keeper!