Gluten-free, Dairy-free Cranberry Pumpkin Bread

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Gluten-free, Dairy-free Cranberry Pumpkin Bread calories by ingredient

Number of Servings: 10


    1 cup canned solid-pack pumpkin
    1 cup Sugar
    1/4 cup Water
    2 large Eggs
    1/4 cup Vegetable Oil
    1/2 cup white rice flour
    1/2 cup brown rice flour
    1/2 cup millet flour
    1/2 cup potato flour
    2 teaspoons Baking Powder
    1/2 teaspoon Salt
    1/4 teaspoon Baking soda
    1/4 teaspoon Ground cinnamon
    1/4 teaspoon Ground ginger
    1/8 teaspoon Ground cloves
    1 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.

Member Ratings For This Recipe

  • no profile photo

    I'm new to gluten-free baking, but am curious why you need
    white rice flour, brown rice flour, millet flour, AND potato flour. Would two cups of just one type work? (Or even one cup of two kinds, and if so, which two?)
    - 10/13/11