Pumpkin Cranberry Bread - Gluten Free & Vegan

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12


  • 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


  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!!