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
Pumpkin Cranberry Bread - Gluten Free & Vegan
- 2 1/2 cups pumpkin puree canned or fresh (Please refer to this post for how to bake your own squash or pumpkin)
- 1/2 cup palm sugar it is ok to add more if you like things sweeter
- 1/2 cup organic cane sugar or more palm sugar
- 1/3 cup melted coconut oil canola, or other light flavored oil
- 2 teaspoons vanilla
- 1 teaspoon preferred vinegar (this helps with rising
- 2 1/4 cup brown rice flour or any mix of brown rice, millet, teff, or oat
- 1/2 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
Preheat oven to 350 degrees.
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).
Sprinkle in the flours, baking powder, guar gum, salt, and cinnamon and whisk in briskly to the wet pumpkin mixture.
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.
As with all gluten free breads, remove from the pan after about 5-10 minutes so the bottoms do not get soggy!!