Gluten Free Pumpkin Cranberry Loaf

What better combination for fall than pumpkin and cranberry!  This Pumpkin Cranberry Loaf is a great addition to your fall or holiday menus.

What better combination for fall then pumpkin and cranberry!  This Pumpkin Cranberry Loaf is a great addition to your fall or holiday menus. It is loaded with flavour and cranberries.

It is loaded with flavour and cranberries.

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.

Dumping the granulated sugar and margarine into the bowl for pumpkin cranberry loaf.

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

Creaming the margarine and the granulated sugar for pumpkin cranberry loaf.

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

Adding the eggs for pumpkin cranberry loaf.

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

Stirring eggs until smooth for pumpkin cranberry loaf.

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

Adding the pure pumpkin puree for pumpkin cranberry loaf.

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

Whisking in the pumpkin puree for pumpkin cranberry loaf.

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

Adding the orange juice and vanilla for pumpkin cranberry loaf.

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

Whisking in the orange juice and vanilla for pumpkin cranberry loaf.

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

Adding the dry ingredients for pumpkin cranberry loaf.

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

Blending the dry ingredients well for pumpkin cranberry loaf.

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

Folding in the cranberries for pumpkin cranberry loaf.

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.

*Optional” When loaf is completely cooled mix the icing sugar and tbsp of liquid to create a glaze to drizzle over loaf.

Slice and enjoy!

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

Gluten Free Pumpkin Cranberry Loaf is a delicious fall treat made with pumpkin puree and loaded with cranberries.

More Pumpkin Recipes You Will Love…

Yield: 16

Gluten Free Pumpkin Cranberry Loaf

What better combination for fall then pumpkin and cranberry!  This Pumpkin Cranberry Loaf is a great addition to your fall or holiday menus. It is loaded with flavour and cranberries.

What better combination for fall than pumpkin and cranberry!  This Pumpkin Cranberry Loaf is a great addition to your fall or holiday menus.

It is loaded with flavour and cranberries.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup margarine
  • 2 large eggs
  • 3/4 cup pure pumpkin puree
  • 1/2 cup orange juice
  • 1 tsp vanilla extract
  • 2 cups Bob's Red Mill All Purpose Flour
  • 1 tbsp meringue powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp xanthan gum
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1 cup dried cranberries
  • 1/4 cup gluten free icing sugar (optional)
  • 1 tbsp liquid (water or orange juice) (optional)

Instructions

  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 tbsp of liquid to create a glaze to drizzle over loaf.
  13. Slice and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 214Total Fat: 7gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 23mgSodium: 193mgCarbohydrates: 37gFiber: 1gSugar: 23gProtein: 3g

 

 

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