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GF Cranberry Pumpkin Bread
adapted from a recipe on our site
A slightly simplified (no egg replacer), gluten-free version of the Cranberry Pumpkin Bread on our website.
160 ml 2/3 c. applesauce
240 ml1 c. sugar
2 ml1/2 tsp. vanilla
390 ml1 & 2/3 c. Gluten-Free All Purpose flour
5 ml1 tsp. xanthan gum
1 ml1/4 tsp. baking powder
5 ml1 tsp. baking soda
2 ml1/2 tsp. salt
5 ml1 tsp. cinnamon
2 ml1/2 tsp. nutmeg
1 ml1/4 tsp. ginger
1 ml1/4 tsp. cloves
240 ml1 c. mashed cooked pumpkin
350 ml1 & 1/2 c. cranberries, chopped
240 ml1 c. chopped nuts (4 oz.)
Preheat oven to 350 degrees. Grease a 9x5x3" loaf pan or 3 small 5x3x2" loaf pans. Mix together applesauce, pumpkin, sugar and vanilla. Combine dry ingredients in another bowl and add to applesauce mixture, blending just until smooth. Mix in berries and nuts. Blend briefly. Bake 45-55 minutes (large loaf) or 35-40 minutes (3 small ones.) Remove from pan(s) and cool on a rack.
This works best if all ingredients are at room temperature