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.

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.

*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.

More Pumpkin Recipes You Will Love…

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
• 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)

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