Pumpkin Cranberry Bread – Gluten Free & Vegan

Pumpkin Cranberry Bread - Gluten Free & Vegan

I adore the fall, it is my favorite season.

In my garden every year, I have a plethora of winter squash and pumpkins coming to maturation…a huge highlight in this household!  In my very limited garden space, I always choose to devote a lot of square footage for them, and they DO take up a lot of room!

I love the colors, I love the flavors, and they are so good for you!

For this recipe, I baked my very first Cinderella pumpkin.  I have read many posts where people say cooking your own pumpkin is not worth the hassle…but I disagree!  There is a flavor and texture that come from fresh pumpkins that can not be beat.  It is like saying that fresh tomatoes and canned tomatoes are the same thing: they are not.  There is nothing wrong with using canned, but if you have the choice…give it a whirl (literally!).

There are many varieties that cook up wonderfully.  My favorites (that I have tried) are Sugar Pie, Cinderella, Sweet Meat,  Kabocha, and Fairytale pumpkins.  Butternut and Buttercup squash are also outstanding.  Pick up something that catches your eye at the farmer’s market: there are so  many pretty ones!  Just know that your average jack-o-lanterns are not intended for consumption..unless we’re talking about your worms in a worm bin!  Find a heavy dense one that feels very firm.  I devoted a whole post on how to cook winter squash and pumpkins.

L to R, Buttercup, Cinderella, Butternut, and Sugar Pie

COOKING TIP:  To make your own squash/pumpkin puree see this post!

LUNCHBOX TIP: Freeze individually sliced pieces of bread for your lunchboxes!

Makes 4 mini loaves or 1 1/2 regular loaves

5.0 from 2 reviews
Pumpkin Cranberry Bread - Gluten Free & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2½ cups pumpkin puree, canned or fresh (Please refer to this post for how to bake your own squash or pumpkin)
  • ½ cup palm sugar (it is ok to add more if you like things sweeter)
  • ½ cup organic cane sugar (or more palm sugar)
  • ⅓ cup melted coconut oil, canola, or other light flavored oil
  • 2 teaspoons vanilla
  • 1 teaspoon preferred vinegar (this helps with rising
  • 2¼ cup brown rice flour (or any mix of brown rice, millet, teff, or oat)
  • ½ cup tapioca flour (or other starch)
  • 2 teaspoons baking powder (corn-free!)
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon guar gum
  • 1 teaspoon salt
  • 1 cup (or more) dried cranberries (if yours are overly dry, it is yummy to soak them in orange juice to plump them)
  • Optional: dark chocolate chips, nuts, orange zest
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk the pumpkin, oil, vanilla, and sugar together until well mixed (if using coconut oil. use room temp ingredients or the oil will harden).
  3. Sprinkle in the flours, baking powder, guar gum, salt, and cinnamon and whisk in briskly to the wet pumpkin mixture.
  4. Pour into greased pans of your choice. Mini loaves take about 30 minutes, large loaves take about an hour. I sometimes make muffins if there is any extra batter remaining in the bowl, and those take about 20 minutes. All of them are done when a knife or toothpick inserted in the center comes out clean.
  5. As with all gluten free breads, remove from the pan after about 5-10 minutes so the bottoms do not get soggy!!

 Pumpkin Cranberry Bread - Gluten Free & Vegan

This recipe was shared on Real Food Wednesday, Healthy 2Day Wednesday, Wildcrafting Wednesday, Frugal Days Sustainable Ways, Thank Your Body, Full Plate Thursday, Cultured Palate, Pennywise Platter, Simple Lives Thursday, Whole Foods Friday, GF Friday, Wellness Weekend, Fight back Friday. Simple Meals Friday, Healing w/ Foods, Lunchbox Love, Healthy Vegan Fridays, Potluck Party, Mostly Homemade Mondays, Natural Living Monday, Make Your Own Monday, Tasteful Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Tuesday Talent Show, Hearth & Soul, Traditional Tuesdays, GF Tuesday, Waste Not Want Not, GF Wednesday,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Breads & Muffins, Vegan
23 comments on “Pumpkin Cranberry Bread – Gluten Free & Vegan
  1. Hi Tessa! Your pumpkin bread looks so yummy! And I totally agree with you – cooking your own pumpkin is definitely worth it! It's so easy and the taste is definitely superior to canned! :-)

    I would love for you to link this recipe up to a “PUMPKIN” link up that we are hosting! It fits in perfectly!

    http://thepurposedheart.com/creamy-pumpkin-soup/

  2. I love that this is allergen-free, and looks so delicious. Thanks for linking up to our flu-fighting foods blog hop; come back next week with a breakfast recipe!

  3. Thanks so much for linking up your pumpkin recipe to 5 Flu-Fighting Foods! I hope you'll come back today to link up your breakfast recipes–and visit all the co-hosts to see their top 3 picks for their fav pumpkin dishes! http://www.thehumbledhomemaker.com/2011/11/gallo-pinto-traditional-costa-rican.html

    Be sure to check out who I picked! (Hint Hint!!)

  4. Tessa says:

    Thanks again ladies….

  5. Heather says:

    Please email me! I have a question about your blog! :)

    HeatherVonsj@gmail.com

  6. Kim says:

    I just made the pumpkin bread last night. I used canned pumpkin. It was very dense and sort of uncooked in the middle. It was very very thick batter- I had to put it in the pans not pour in the pans. Does real pumpkin have more moisture in it? Could I make it with canned pumpkin but add more liquid to get the right consistency?

    If I used real pumpkin will it work as pictured? Don’t want to try again and have another failure.
    Thank you!

    • Hi Kim! It is so annoying to waste ngredeints, I get so frustrated when that happens! It sounds like there was leavening issue with yours. I noticed I did not include baking soda, I will fix that. I added 1 teaspoon of soda and 1 teaspoon vinegar for added lift. I just made another batch too, turned out perfect. Pumpkin’s water content greatly varies. Canned is unusually more consistent, but I recently opened a can that was stiff, stiff, stiff! If your batter seems overly stiff, add some water to achieve a typical muffin batter consistency. The will help compensate for the variance in pumpkin purée. if I am unsure, I make a half batch to be sure. Also be sure your soda and baking soda are fresh and active….add a splash of vinegar to soda and it should fizz…..add HOT water to powder, and it should do the same! Let me know if that help Kim, I am sorry it did not turn out!

  7. Kelli Becton @Adventurez in ChiildRearing says:

    oh yummy! thank you for linking with Kids in the Kitchen – pinning!

  8. Katie @ Mexican Wildflower says:

    Yum, pumpkin bread! Thanks for sharing! I hope you come again this week.

    http://mexicanwildflower.blogspot.mx/2012/11/simple-meals-friday-6.html?showComment=1351862000706

  9. Gretchen @gfedge says:

    This sounds like a wonderful treat whether breakfast or dessert. Thanks for sharing on Wellness Weekend.

  10. April @ The 21st Century Housewife says:

    Your Pumpkin Cranberry Bread sounds delicious. I like the tip about freezing individual slices for lunchboxes too.

  11. Lea H @ Nourishing Treasures says:

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  12. Anne-Marie Cain says:

    Hi Tessa! Thanks for sharing at {Wheat-Free Wednesday} last week. Your posts have been pinned to my Pinterest board and shared on my FB page. AND you’re featured on this week’s blog hop! :) I hope you’ll share again this week. The list goes live tonight: http://www.annemariecain.com/wheat-free-wednesday-11-07-12/

  13. Cindy (Vegetarian Mamma) says:

    Fall is my favorite season too! I just love it and all it brings! This pumpkin cranberry bread sounds so yummy! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) We had 101 awesome recipes! What a great resource we are creating!! Cindy from vegetarianmamma.com

    The winner of the Domata prize pack will be announced Thursday at the party!

  14. Thanks for bringing this yummy bread to the Allergy Friendly Lunchbox Love party! I love your idea of soaking the dried cranberries in orange juice :)
    Lisa @ Allergy Free Vintage Cookery recently posted…It’s a Linky Party!My Profile

  15. Miz Helen says:

    I love your Pumpkin Cranberry Bread, it looks so good! Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  16. Alix says:

    This sound so good!! Thanks for linking up at Wildcrafting Wednesdays!
    Alix recently posted…MakeDo Creative Toy ReviewMy Profile

  17. Very interesting. I do love the taste of fresh pumpkin, too, but I didn’t know about all these different kinds.

    BTW, I’d like to invite you to “Like” my new Facebook fan page for The Gluten Free Homestead. https://www.facebook.com/TheGlutenFreeHomestead
    I’d be extremely blessed by your participation and promotion of joyful gluten free living.
    Barbara Bianchi recently posted…Gluten Free Potato LatkesMy Profile

  18. This looks yummy! I roasted my first pumpkin this year. It seemed quite wet, so I drained it for a while. It did make a difference.
    Marianne @ Ragdoll Kitchen recently posted…Carob Sesame CrackersMy Profile

    • Hi Marianne! Check out my post on how to bake your own pumpkin…lots of tips there. If you end up with a lot of water in your roasting pan, you are not using the right pumpkin for cooking and eating. You want one with super firm, dense flesh, not spongy. Any squash or pumpkin should have a good amount heft for its size, and when you bake it, almost no water should e in they pan. You did the right thing by draining…and simmering slowly not he stove to remove excess water gets rid of even more. Use the right pumpkin/squash though, and these steps are avoidable and the taste is superior!

  19. Chelsea Day says:

    If you haven’t linked up yet, I’d love to have you come share this on Teach Me Tuesday! http://www.somedayilllearn.com/2013/10/28/teach-tuesday-39/

  20. This is perfect for the season! Thanks so much for sharing this at Healing With Food Friday! We hope you will come back this week: http://peelingbacktheonionlayers.com/healing-with-food-friday-8/
    Dawn @ Peeling Back the Onion Layers recently posted…Healing With Food Friday #8My Profile

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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