Cranberry Pumpkin Bread Gluten Free
Delight in the cozy flavors of autumn with this gluten-free Cranberry Pumpkin Bread, a moist and tender loaf that's bursting with seasonal spices and tangy cranberries. Made with a combination of pumpkin puree, almond flour, and gluten-free all-purpose flour, this recipe delivers a wholesome texture without compromising on flavor. The melted coconut oil and hint of pure maple syrup add richness and natural sweetness, while warm spices like cinnamon, nutmeg, and ginger create an inviting aroma. Perfectly balanced with chewy cranberries and the optional crunch of walnuts or pecans, this bread makes for a comforting breakfast, snack, or dessert. Easy to prepare in under 15 minutes and baked to golden perfection, this recipe is a must-try for anyone seeking a gluten-free treat that's nutritious and indulgent.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 0.5 cup Coconut oil (melted)
- 0.75 cup Brown sugar
- 0.25 cup Pure maple syrup
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1.5 cups Gluten-free all-purpose flour (with xanthan gum included)
- 0.75 cup Almond flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Fresh or dried cranberries
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, maple syrup, vanilla extract, and eggs. Whisk until smooth and well combined.
In another bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the cranberries and the chopped walnuts or pecans (if using).
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven, let it cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Serve plain, or spread with butter, cream cheese, or your favorite topping. Enjoy!
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 161.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 515 mg | 40% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
