If you’re looking for a delicious fall-inspired loaf, this Gluten Free Pumpkin Cranberry Loaf is an easy recipe to add to your baking list. Made with pumpkin and tart cranberries, this gluten free loaf has a wonderful combination of seasonal flavours in every slice.

It’s simple to prepare and makes a lovely breakfast, snack, or dessert with a cup of coffee or tea.

Whether you’re baking for Thanksgiving, the holidays, or simply craving a cozy pumpkin recipe, this gluten free pumpkin cranberry loaf is a delicious choice.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I put the margarine and granulated sugar in a large mixing bowl.

Then I creamed the butter and sugar together by hand with a wooden spoon.

When the margarine and sugar were well blended I added the eggs one at a time, mixing well after each addition.

After the eggs were added the batter was very creamy and smooth.

Now I dumped the pure pumpkin puree into the mixing bowl.

I used a wire whisk to blend in the pumpkin puree.

Next I added the orange juice and vanilla to the mixture in the bowl.

I continued mixing with the wire whisk until everything was well combined.

Then I measured in the flour, meringue powder, baking powder, baking soda, cinnamon, xanthan gum, ginger and salt.

Using a wooden spoon I stirred gently to combine the liquid and dry ingredients.

After stirring I added the cranberries and genly folded them into the batter.

Using a rubber spatula I scraped the  batter into a geased and parchment paper lined loaf pan.

I baked the loaf for 50 to 60 minutes or until a toothpick inserted in the center of the loaf came out clean.

Allow to cool for about 20 minutes before turning loaf out to finish cooling.

This Gluten Free Pumpkin Cranberry Loaf is a simple way to enjoy the classic flavours of pumpkin and cranberry in an easy homemade treat.

*Optional" When the Gluten Free Pumpkin Cranberry Loaf is completely cooled mix the icing sugar and tablespoon of liquid to create a glaze to drizzle over loaf.

The combination of sweet pumpkin and tart cranberries makes this loaf perfect for fall baking and holiday gatherings. Slice it up for breakfast, an afternoon snack, or a simple dessert, and enjoy a delicious gluten free treat that everyone can share.

If you love pumpkin recipes, be sure to keep this gluten free pumpkin cranberry loaf handy when cranberry and pumpkin season rolls around.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

 

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Gluten Free Pumpkin Cranberry Loaf:

• 1 cup granulated sugar
• ½ cup margarine
• 2 large eggs
• ¾ cup pure pumpkin puree
• ½ cup orange juice
• 1 teaspoon vanilla extract
• 2 cups Bob's Red Mill Gluten Free All Purpose Flour
• 1 tablespoon meringue powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon xanthan gum
• ¾ teaspoon ground cinnamon
• ½ teaspoon ginger
• ½ teaspoon salt
• 1 cup dried cranberries
• ¼ cup gluten free icing sugar (optional)
• 1 tablespoon liquid (water or orange juice) (optional)

How to Make Gluten Free Pumpkin Cranberry Loaf:

1. Preheat oven to 350F.
2. Spray a 9 x 5 inch loaf pan with cooking spray and line it with parchment paper.
3. Cream the margarine and sugar together by hand.
4. Add the eggs one at a time mixing well after each addition.
5. Whisk in the pumpkin puree.
6. Add the orange juice and vanilla. Continue mixing until well combined.
7. Measure in the flour, meringue powder, baking powder, baking soda, cinnamon, xanthan gum, ginger and salt.
8. Stir gently to combine.
9. Fold in the dried cranberries.
10. Scrape batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
11. Allow to cool for about 20 minutes before turning it out on rack to finish cooling.
12. *Optional* When loaf is completely cooled mix the icing sugar and tablespoon of liquid to create a glaze to drizzle over loaf.
13. Slice and enjoy!

FAQS:

What should I serve with gluten free pumpkin cranberry loaf?

A gluten-free pumpkin cranberry loaf is a delicious and festive treat that pairs well with a variety of accompaniments. Here are some ideas for what you can serve with it:

1. Cream Cheese: A dollop of cream cheese, whether plain or flavored, can add a creamy and slightly tangy contrast to the sweet and spiced flavors of the loaf.
2. Whipped Cream: Lightly sweetened whipped cream can provide a lovely, airy topping that complements the flavors of the loaf.
3. Butter: Spread a pat of butter on a warm slice of the pumpkin cranberry loaf for a rich and comforting touch.
4. Greek Yogurt: A scoop of Greek yogurt, especially if it's sweetened with a drizzle of honey, can be a healthy and protein-rich accompaniment.
5. Ice Cream: For a truly indulgent treat, consider serving the loaf with a scoop of vanilla or cinnamon ice cream.
6. Fresh Berries: A side of fresh berries, such as raspberries or blackberries, can add a refreshing and tart contrast to the loaf's sweetness.
7. Nuts: Chopped nuts like walnuts or pecans can be sprinkled on top or served on the side for a crunchy texture and nutty flavor.
8. Caramel Sauce: Drizzle warm caramel sauce over the loaf for a sweet and gooey enhancement.
9. Chocolate Chips: If you want to add an extra layer of richness, chocolate chips can be incorporated into the loaf or served alongside it.
10. Tea or Coffee: A warm beverage, such as a cup of herbal tea or a freshly brewed coffee, can be the perfect complement to the loaf, balancing its sweetness with a warm, comforting drink.
11. Whipped Coconut Cream: For a dairy-free option, serve the loaf with whipped coconut cream. It's a delicious and creamy alternative to regular whipped cream.
12. Spiced Applesauce: A side of spiced applesauce can add another layer of autumnal flavors to your gluten-free pumpkin cranberry loaf.

Remember to consider your guests' dietary preferences and any food sensitivities when choosing accompaniments. These suggestions can enhance the flavors of the pumpkin cranberry loaf and make for a delightful dessert or snack.

How do I store gluten free pumpkin cranberry loaf?

Storing a gluten-free pumpkin cranberry loaf is important to keep it fresh and prevent it from drying out or becoming stale. Here's how you can store it:

1. Cooling: Allow the loaf to cool completely on a wire rack before storing it. This helps prevent condensation and moisture buildup inside the storage container.
2. Wrap or Container: You have a few options for storage containers:
   • Plastic Wrap: Wrap the loaf tightly in plastic wrap, ensuring there's no air inside the wrapping.
   • Airtight Container: Place the loaf in an airtight container. Make sure the container is the right size to prevent extra air inside. You can use a plastic or glass container.
3. Refrigeration (Optional): If you plan to consume the loaf within a few days, you can store it at room temperature. However, for longer storage, you can refrigerate it to extend its freshness. Gluten-free baked goods can dry out quickly, so the refrigerator can help retain moisture. If you choose to refrigerate, make sure it's well wrapped or in an airtight container to prevent it from absorbing any unwanted odors from the fridge.

Remember to use these storage methods to keep your gluten-free pumpkin cranberry loaf fresh and safe to eat. Gluten-free baked goods can be more delicate, so taking care with storage is important to maintain their quality.

Can I freeze gluten free pumpkin cranberry loaf?

Yes, you can freeze gluten-free pumpkin cranberry loaf. Freezing is a great way to extend the shelf life of baked goods, including gluten-free ones. To freeze a gluten-free pumpkin cranberry loaf, follow these steps:

1. Allow the loaf to cool completely: Before freezing, make sure the loaf is entirely cool to prevent moisture buildup in the packaging.
2. Wrap the loaf: Wrap the loaf tightly in plastic wrap or aluminum foil. This will help prevent freezer burn and keep the loaf fresh.
3. Place in an airtight container: After wrapping the loaf, place it in an airtight container or a resealable freezer bag to provide an extra layer of protection.
4. Label and date: Write the date of freezing on the container or bag, so you can keep track of how long it's been in the freezer. Gluten-free baked goods are best when consumed within 2-3 months for optimal freshness.
5. Freeze: Place the wrapped and container-sealed loaf in your freezer. Make sure your freezer is set to a temperature of 0°F (-18°C) or lower.

When you're ready to enjoy the pumpkin cranberry loaf, remove it from the freezer and allow it to thaw at room temperature for a few hours or in the refrigerator overnight. You can also warm individual slices in the microwave or oven if you prefer to enjoy them warm.

Keep in mind that gluten-free baked goods, especially those containing fruits like cranberries, may have a slightly different texture after freezing and thawing compared to when they were freshly baked. However, they should still be delicious and safe to eat.