Gluten-free, Dairy-free Cranberry Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup canned solid-pack pumpkin1 cup Sugar1/4 cup Water2 large Eggs1/4 cup Vegetable Oil1/2 cup white rice flour1/2 cup brown rice flour1/2 cup millet flour1/2 cup potato flour2 teaspoons Baking Powder1/2 teaspoon Salt1/4 teaspoon Baking soda1/4 teaspoon Ground cinnamon1/4 teaspoon Ground ginger1/8 teaspoon Ground cloves1 cup picked-over fresh or frozen cranberries
Preheat oven to 350 F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Number of Servings: 10
Recipe submitted by SparkPeople user LAUREN1742.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Number of Servings: 10
Recipe submitted by SparkPeople user LAUREN1742.
Nutritional Info Amount Per Serving
- Calories: 285.5
- Total Fat: 7.1 g
- Cholesterol: 49.3 mg
- Sodium: 266.9 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g
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