Thanksgiving

Gluten-free, Dairy-free Cranberry Pumpkin Bread is for Side Dish.

Gluten-free, Dairy-free Cranberry Pumpkin Bread takes 10 minutes to prepare.

Gluten-free, Dairy-free Cranberry Pumpkin Bread takes 75 minutes to cook.

Gluten-free, Dairy-free Cranberry Pumpkin Bread makes 10 servings.

The ingredients for Gluten-free, Dairy-free Cranberry Pumpkin Bread are:

1 cup canned solid-pack pumpkin
1 cup Sugar
1/4 cup Water
2 large Eggs
1/4 cup Vegetable Oil
1/2 cup white rice flour
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup potato flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger
1/8 teaspoon Ground cloves
1 cup picked-over fresh or frozen cranberries

Here is how you make Gluten-free, Dairy-free Cranberry Pumpkin Bread:

Preheat oven to 350 F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.Number of Servings: 10Recipe submitted by SparkPeople user LAUREN1742.

The nutritional information for Gluten-free, Dairy-free Cranberry Pumpkin Bread is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 285.5

• Total Fat: 7.1 g
• Cholesterol: 49.3 mg
• Sodium: 266.9 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 2.6 g
• Protein: 3.4 g

The dietary needs meet for Gluten-free, Dairy-free Cranberry Pumpkin Bread is Gluten Free