Cranberry Pumpkin Bread (gluten-free)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 3/4 cups flour (gluten-free*)
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1/3 cup butter (or nondairy margarine)
• 1 1/3 cups light brown sugar
• 1/3 cup warm milk (of choice, soy, almond, whatever)
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup fresh cranberries, chopped
• 1/2 cup toasted pecans, chopped (optional)

Recipe

• 1 preheat oven to 350 degrees. lightly grease and flour a loaf pan or a 12-cup muffin tin.
• 2 mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. set aside.
• 3 in a large bowl, cream butter until . add brown sugar and milk and beat for another 5 minutes. add eggs one at a time. stir in pumpkin puree.
• 4 add dry ingredients to wet mixture. fold in cranberries and chopped nuts, if desired.
• 5 pour batter in prepared loaf pan or muffin tin. bake in preheated over for 45 minutes to 1 hour for the loaf, 15 to 18 minutes for muffins.