Pumpkin Cranberry Bread

Hi Friends!!

 I'm so excited to bake with you! This is an easy bread to love since it's simply tasty and foolproof. You can make this yours by using your favorite add-ins or make it plain pumpkin too. Please be sure to double-check the ingredients for any allergens you might have so you can enjoy baking safely. Hit subscribe and rate this podcast so you never miss a new episode and I get to hear your thoughts as well. Be sure to listen for the next episode on December 19th when I'm baking a spicy variation of an old-world treat. 

- Carolyn

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FAVORITE GLUTEN-FREE PUMPKIN CRANBERRY BREAD

2 1/4 cups “Cup4Cup” Multipurpose gluten-free flour*

1 teaspoon “Koda Farms Mochiko” sweet rice flour

½ teaspoon salt

1 teaspoon baking soda (make sure there are no lumps in it before adding)

1 tablespoon pumpkin pie spice

2 eggs

½ cup canola oil

2 cups light brown sugar

1 cup canned pumpkin puree

1 cup chopped fresh or dried cranberries

Preheat the oven to 350 degrees. Grease loaf pan with canola or other flavorless oil. If using fresh cranberries, chop them in half or smaller pieces as desired.

In a large bowl, combine dry ingredients by sifting or mixing well with a whisk.

In a medium-sized bowl, beat together eggs, oil, sugar, and pumpkin until mixed.

Pour wet ingredients into dry and stir until almost mixed. Stir in cranberries until just combined.

Spoon into 1 greased 5.25 x 9 x2.27” size loaf pan.

Bake in a 350-degree oven for about 60-70 minutes or until a cake tester inserted into the center comes out with moist crumbs. I like to check the baking progress about 10 minutes before I expect it to be done as oven temperatures vary and sometimes things bake up faster or slower than expected. If your loaf is browning too much but not done, lay a sheet of foil over the top. 

Cool on a rack completely and then wrap or put in an airtight container to store. This will keep best in the refrigerator if not eaten right away. Enjoy!!!

*Please check the ingredient list of the flour to check for possible allergens*

This recipe was adapted from a recipe my mom had of unknown origin.

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