dark chocolate chips, dried cranberries (if yours are overly dry, it is yummy to soak them in orange juice to plump them), raisins, nuts, or 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!!
Pumpkin Cranberry Bread - Gluten Free & Vegan
Amount Per Serving
Calories 231Calories from Fat 72
% Daily Value*
Saturated Fat 6g38%
Vitamin A 6355IU127%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.