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Gluten Free Pumpkin Cranberry Bread
A yummy gluten free pumpkin cranberry bread with a rich pumpkin flavor and tangy cranberries.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
25
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course:
Appetizer, bread, Breakfast
Cuisine:
American
Servings:
12
slices
Calories:
237
kcal
Author:
Christine
Ingredients
¾
cup
light buckwheat flour
½
cup
tapioca starch
70g
½
cup
coconut flour
½
tsp.
salt
1
tsp.
cinnamon
½
tsp.
ground allspice
½
tsp.
nutmeg
½
tsp.
ground ginger
¼
tsp.
ground cloves
½
cup
brown sugar
½
cup
honey
½
cup
vegetable oil
2
large eggs
15
oz.
can unsweetened pumpkin
not pumpkin pie mix
¼
cup
water
1
tsp.
baking soda
1
– 1 ½ cups frozen whole cranberries
still frozen
Instructions
Preheat oven to 350 F. Grease a 4 ½ x 8 inch baking pan. Set aside.
In a medium bowl, whisk together the buckwheat flour, tapioca starch, coconut flour, salt, cinnamon, allspice, nutmeg, ginger and cloves.
In a large bowl, add the brown sugar, honey, oil and eggs. Beat for 2 minutes using a hand mixer, until foamy.
Add the pumpkin and water and beat for another minute.
Add the flour mixture to the wet ingredients and beat until fully combined. Add in the baking soda and beat for 1 minute.
Gently fold in the cranberries.
Spoon the batter into the pan and bake for 1 hour 25 minutes or until toothpick tests clean.
Let the bread cool in the baking pan for 15 minutes then turn out onto a wire rack to cool completely.
Notes
A 4 ½" x 8" baking pan works best.
The bread will be very moist and tender.
Store any left over bread in the refrigerator or freeze for longer storage.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
35
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
8
g
|
Cholesterol:
27
mg
|
Sodium:
219
mg
|
Potassium:
132
mg
|
Fiber:
4
g
|
Sugar:
22
g
|
Vitamin A:
5555
IU
|
Vitamin C:
1.7
mg
|
Calcium:
29
mg
|
Iron:
1.2
mg