Gluten Free Pumpkin Cranberry Loaf

1

Cream some margarine and sugar together by hand.

2

Add eggs one at a time mixing well after each addition.

3

Add some pumpkin puree.

4

Whisk in the pumpkin puree.

5

Stir in orange juice and vanilla.

6

Measure in some flour, meringue powder, baking powder, baking soda, cinnamon, xanthan gum, ginger and salt.

7

Stir gently to combine.

8

Fold in some dried cranberries.

9

Scrape batter into greaed loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

10

Allow to cool for about 20 minutes before turning it out on rack to finish cooling.

11

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

12

Slice and enjoy!