Cranberry Pumpkin Bread
  • 3 cups Baking Free gluten-free All Purpose Flour (372 g)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon each: ground ginger, nutmeg, and cloves
  • 3 Large eggs
  • 2 cups canned pumpkin puree
  • 1 cup canola oil
  • ⅔ cups sugar
  • ⅔ cups packed brown sugar
  • 3 teaspoons vanilla
  • 1 cup dried cranberries (separated and dusted with 1 teaspoon flour)
  • 1 cup chopped pecans
  1. In a large bowl, combine the flour, salt, baking powder, baking soda and spices. Set aside. In another bowl that fits a stand mixer combine the eggs, pumpkin, oil sugars and vanilla. Mix on low to combine. Gradually mix in the dry ingredients until all is combined. By hand, scrape the edges of the bowl and fold in the cranberries and chopped pecans.
  2. Pour into two greased 8X4-inch loaf pans. Bake at 350 degrees F for 50-55 minutes until a toothpick inserted int he center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely before wrapping in plastic. Each loaf makes about 12 slices.
Recipe by Baking Free at