Gluten Free Cranberry Pumpkin Bread Recipe

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Gluten Free Cranberry Pumpkin Bread
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Ingredients:

Directions:

  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 white. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 517.38 Kcal (2166 kJ)
Calories from fat 222.6 Kcal
% Daily Value*
Total Fat 24.73g 38%
Cholesterol 72.08mg 24%
Sodium 135.6mg 6%
Potassium 139.69mg 3%
Total Carbs 68.78g 23%
Sugars 19.98g 80%
Dietary Fiber 8.34g 33%
Protein 9.64g 19%
Vitamin C 0.9mg 2%
Vitamin A 0.2mg 6%
Iron 1.2mg 7%
Calcium 77.5mg 8%
Amount Per 100 g
Calories 204.36 Kcal (856 kJ)
Calories from fat 87.93 Kcal
% Daily Value*
Total Fat 9.77g 38%
Cholesterol 28.47mg 24%
Sodium 53.56mg 6%
Potassium 55.18mg 3%
Total Carbs 27.17g 23%
Sugars 7.89g 80%
Dietary Fiber 3.3g 33%
Protein 3.81g 19%
Vitamin C 0.4mg 2%
Vitamin A 0.1mg 6%
Iron 0.5mg 7%
Calcium 30.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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