Cranberry-pumpkin bread is a fall favorite around here. I've previously posted a pumpkin bread (with or without chocolate chip) recipe and my original cranberry-pumpkin bread recipe, both of which we love. But both are far sweeter than this version, which I find has the same great taste, but less of a cake flavor and more of a bread taste. It's perfect alongside a Thanksgiving Day meal. I prefer making it in mini loaf size, but you can also make it in a regular loaf pan, too. Enjoy!
Family Favorite Cranberry-Pumpkin Bread
Delicious Homemade Cranberry-Pumpkin Bread
Family Favorite Cranberry-Pumpkin Bread
Makes 4 mini loaf pans or 1 loaf pan
Preheat oven to 325F. Grease (butter) and flour (use GF flour mix) 4 mini loaf pans or 1 large loaf pan OR line pans with parchment paper.
Mix dry ingredients in your mixer or a large bowl: (it’s important to mix gluten-free flours on their own before adding to wet ingredients)
1/3 - 1/2 cup sugar
1 tsp xanthan gum
1 tsp xanthan gum
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice + pinch of cloves (OR ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp allspice, 1/8 tsp nutmeg, pinch of cloves)
Add and mix together (in mixer or by hand) until mostly smooth (a few lumps are normal, especially if using homemade pumpkin puree):
3/4 cup pumpkin puree (canned 100% pumpkin OR make your own pumpkin puree)
1/4 cup oil
1/3 cup milk
2 eggs
Mix wet and dry ingredients together.
1/3 cup milk
2 eggs
Mix wet and dry ingredients together.
Fold carefully into batter:
The batter should something like this - a bit smoother if you're using canned pumpkin rather than homemade pumpkin puree.
Pour batter into prepared pans, filling each pan halfway.
Bake at 325 F for 40-45 minutes for mini-pans and 70-75 minutes for large pans.
Let cool in pans on cooling rack 5-10 minutes before unmolding. Cool & slice.
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