Pumpkin Cranberry Bread

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I may or may not get overly excited about fall which results in pumpkin everything around my house. I can’t help it. If I still dressed up for Halloween I would be a pumpkin. Actually, I was a pumpkin when I was little and I was stuffed with newspapers to make my costumeĀ all puffy. I wish my family used cameras back then because it would be so fun to see a picture of that.

Well, costumes aside, this year myself and my colleague Elissa are teaching a gluten-free holiday baking class at a local Whole Foods, so a variation of this recipe is most definitely going in the line up. I’ll update the recipe if I make more changes.

Hope you enjoy!

Pumpkin Cranberry Bread
 
Prep time
Cook time
Total time
 
Fall inspired pumpkin cranberry quick bread
Author:
Recipe type: Dessert
Serves: 1 loaf
Ingredients
  • 2 Tbl ground flax
  • ¼ cup plus 2 Tbl cassava flour
  • ¼ cup plus 2 Tbl coconut flour
  • ¼ tsp sea salt
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • 2½ tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1 cup plus 2 Tbl pumpkin puree
  • 3 eggs plus 3 yolks, beaten
  • 5 Tbl water
  • ¼ cup plus 3 Tbl maple syrup
  • 3 Tbl ghee, melted (or sub coconut oil)
  • 1 cup cranberries (fresh or dried)
Instructions
  1. Preheat oven to 350.
  2. Grease a 9x5 loaf pan with ghee.
  3. Combine all the dry ingredients in a mixing bowl: flours, salt, baking soda and powder, spices.
  4. Combine all the wet ingredients in a separate bowl: pumpkin, eggs, water, maple syrup and ghee.
  5. In 3 parts, slowly sprinkle the dry ingredients into the wet ingredients, whisking as you do so.
  6. Add cranberries, then pour into loaf pan and smooth the top.
  7. Bake for 25 minutes, rotate pan 180 for even baking.
  8. Bake another 15 minutes, then start checking for doneness every 5 minutes- the top should not be jiggly and a knife inserted into the center should come out with barely any crumbs.
  9. Allow to fully cool before slicing.

Pumpkin Cranberry Bread was last modified: January 1st, 2016 by grace

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