Gluten-Free Spiced Holiday Pumpkin Bread

This lovely loaf of fresh pumpkin bread with dried cranberries and toasted pecans makes a beautiful gift for the holidays.

Serves: 16Hands-on: 15 minutesTotal: 2 hours 5 minutesDifficulty: Easy

Serves: 16

Ingredients

  • ⅔ cup arrowroot starch
  • ⅔ cup brown rice flour
  • ⅔ cup sorghum flour
  • ½ tsp. xanthan gum
  • ½ cup coconut palm sugar
  • 1¼ tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ginger
  • ¼ tsp. salt
  • 1½ cups pumpkin purée
  • ¾ cup canola oil
  • ½ tsp. apple cider vinegar
  • ½ cup dried cranberries
  • ½ cup chopped, toasted pecans

Directions

  • Preheat oven to 350°F. Line 2 (7½" × 3½") loaf pans with parchment paper and then spray with nonstick cooking spray.
  • In a large bowl whisk together arrowroot starch, brown rice flour, sorghum flour, xanthan gum, sugar, baking powder, baking soda, spices, and salt.
  • In a medium bowl whisk together the pumpkin puree, canola oil, and vinegar. Pour wet ingredients into dry ingredients and mix to combine. Fold in the cranberries and chopped pecans.
  • Divide batter into loaf pans. Smooth tops of loaves with a wet spatula, if desired. Bake for 35–40 minutes until top of bread is golden-brown and a toothpick inserted in the middle comes out clean.
  • Allow bread to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely for 1 hour.

Recipe Information

Serves: 16

Ingredients

  • ⅔ cup arrowroot starch
  • ⅔ cup brown rice flour
  • ⅔ cup sorghum flour
  • ½ tsp. xanthan gum
  • ½ cup coconut palm sugar
  • 1¼ tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ginger
  • ¼ tsp. salt
  • 1½ cups pumpkin purée
  • ¾ cup canola oil
  • ½ tsp. apple cider vinegar
  • ½ cup dried cranberries
  • ½ cup chopped, toasted pecans

Directions

  • Preheat oven to 350°F. Line 2 (7½" × 3½") loaf pans with parchment paper and then spray with nonstick cooking spray.
  • In a large bowl whisk together arrowroot starch, brown rice flour, sorghum flour, xanthan gum, sugar, baking powder, baking soda, spices, and salt.
  • In a medium bowl whisk together the pumpkin puree, canola oil, and vinegar. Pour wet ingredients into dry ingredients and mix to combine. Fold in the cranberries and chopped pecans.
  • Divide batter into loaf pans. Smooth tops of loaves with a wet spatula, if desired. Bake for 35–40 minutes until top of bread is golden-brown and a toothpick inserted in the middle comes out clean.
  • Allow bread to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely for 1 hour.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat12g
Saturated Fat1g
Cholesterol0mg
Sodium45mg
Total Carbohydrate29g
Dietary Fiber2g
Sugars13g
Protein1g