Family Favorite Cranberry-Pumpkin Bread

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!

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 1/3 cups Kristin’s Gluten-Free Flour Mix

1/3 - 1/2 cup sugar
1 tsp xanthan gum

1 tsp baking soda
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.

Fold carefully into batter:
1 1/2 cup fresh cranberries (about 1/2 bag or 6 oz), rinsed and dried off (you can freeze fresh cranberries to use later - baking time will need to be increased to compensate)

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.

Enjoy!

 

Fresh from the oven! 

 

Let bread cool 5-10 min. in pans, as on left, before carefully removing to wire rack to cool completely.