Cranberry Pumpkin Bread Gluten Free Recipes

GLUTEN-FREE PUMPKIN BREAD

Gluten-Free Pumpkin Bread image

This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.

Provided by antally

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

Ingredients

1 cup pumpkin puree
¾ cup white sugar
2 eggs, beaten
¼ cup canola oil
¼ cup applesauce
1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g

CRANBERRY PUMPKIN BREAD (GLUTEN-FREE)

Cranberry Pumpkin Bread (Gluten-Free) image

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

Ingredients

1 3/4 cups flour (gluten-free*)
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ginger
1/3 cup butter (or nondairy margarine)
1 1/3 cups light brown sugar
1/3 cup warm milk (of choice, soy, almond, whatever)
2 large eggs
1 cup pumpkin puree
1/2 cup fresh cranberries, chopped
1/2 cup toasted pecans, chopped (optional)

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.

PUMPKIN BREAD (GLUTEN-FREE)

Pumpkin Bread (Gluten-Free) image

A tasty and moist gluten-free pumpkin bread!

Provided by mattdegasperi

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

Ingredients

1 ¾ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
⅔ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup canned pumpkin
2 eggs, beaten
⅓ cup butter, softened
½ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 14.6 g, Cholesterol 22.3 mg, Fat 4.9 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 158.1 mg, Sugar 6.3 g

PUMPKIN CRANBERRY BREAD

Pumpkin Cranberry Bread image

Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!

Provided by LINDAGEAN

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h20m

Yield 14

Number Of Ingredients 10

Ingredients

2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
½ cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

Nutrition Facts : Calories 359.5 calories, Carbohydrate 55.1 g, Cholesterol 26.4 mg, Fat 14.5 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 229.8 mg, Sugar 36.6 g

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