Gluten-Free Cranberry Pumpkin Bread

There’s nothing like the sweet scent of pumpkin bread wafting from the kitchen. And what could be better than knowing your loaves are Top 8-free and gluten-free.

Our pumpkin bread loaves can be baked in pretty, oven-safe paper pans to make presentation a cinch.

One thing to note though: if your pumpkin bread won’t be eaten all on the same day, use only a thick drizzle of the icing (or it will soak in). Or, you can simply skip the icing altogether.

Makes: 4 mini loaves
Free of: gluten and all top allergens

Ingredients

  • 1 1/3 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup buckwheat flour
  • 2 tsp xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2/3 cup packed brown sugar
  • 1 15 oz can pumpkin puree
  • 1/2 cup grapeseed; rice bran or canola oil
  • 1/2 cup pure maple syrup
  • 1/4 cup orange juice
  • 1 tsp vanilla extract
  • 2/3 cup dried cranberries

Instructions

  1. Preheat oven to 325 degrees F. Grease 4 mini loaf pans.
  2. In a medium bowl, whisk flour, starches, xanthan gum, baking powder, baking soda, spices and salt.
  3. In a large bowl, blend sugar, pumpkin, oil, maple syrup, juice and vanilla with a hand mixer. Add flour mixture and briefly mix until smooth. The batter will be somewhat thick. Stir in cranberries
  4. Divide batter among prepared pans, smoothing out tops (they will rise, but keep shape). Bake 45-55 minutes, until firm to touch and bread pulls slightly away from pan sides. A toothpick inserted into a loaf may yield a few small crumbs.
  5. Let loaves cool 10 minutes in pan. remove and cool completely on a wire rack.

Vanilla Spice Icing Option:

Sift 1 1/2 cup powdered confectioner’s sugar into a medium bowl. Whisk in 1 1/2 tablespoons unsweetened dairy-free milk alternative, 1 tablespoon dairy-free soy-free buttery spread, 1 teaspoon vanilla extract, 1/2 to 3/4 teaspoon pumpkin pie spice, and pinch of salt. Whisk in additional milk alternative, 1/2 teaspoon at a time, until desire drizzly consistency is reached. When loaves are completely cool, place on serving platter and drizzle with icing.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com