Introduction: GLUTEN-FREE PUMPKIN-CRANBERRY BREAD

Wednesday, September 23rd, is the first day of the 2015 fall season, and the Halloween and Thanksgiving holidays are not far away. I guess it is time for me to begin baking my Gluten-free Pumpkin-Cranberry Bread. You can warm up a slice in the toaster and serve it with (or for) Breakfast, or at Brunch - or even as a dessert with lunch or dinner (especially when dressed-up with a dollop of my Cranberry whipped topping)!

Step 1: INGREDIENTS

  1. 1/2 Cup Vegetable Oil
  2. 1 Cup Splenda
  3. 3 Large Eggs
  4. 15 ounce Can Pumpkin Puree (NOT pumpkin pie filling)
  5. 3 TBS Molasses
  6. 1 teaspoon Pumpkin Pie Spice (or an equivalent mixture)
  7. 1 teaspoon Vanilla Extract
  8. 2 Cups Gluten-free All Purpose Baking Mix (not baking flour, but all purpose baking MIX)
  9. 1 Cup Dried Cranberries (Ocean Spray's Craisins)

Step 2: PREPARATION

  1. Preheat Oven to 350 degrees F
  2. Lightly grease a 9" x 5" loaf pan
  3. In a large mixing bowl, stir together the Oil, Eggs, Sugar, Pumpkin, Molasses, Spice, and Vanilla
  4. Gradually add the Baking Mix and stir to combine
  5. Mix in the Dried Cranberries
  6. Spoon the batter into the prepared loaf pan and allow it to rest in the pan for about 10 minutes

Step 3: BAKING INSTRUCTIONS

  1. Bake the bread uncovered for 45 minute
  2. After 45 minutes, tent the loaf with a piece of aluminum foil and continue to bake for another 20 to 25 minutes, or until a toothpick inserted in the center of the loaf comes out clean. A digital thermometer inserted into the center of the loaf should read about 208 degrees F.
  3. Remove the loaf from the oven and let it rest in the baking pan for 10 minutes
  4. After 10 minutes, remove the loaf from the pan and place it on a rack to cool. Let it cool completely before slicing.

NOTE:

While the bread is baking you can prepare the topping (see next step)

Step 4: CRANBERRY WHIPPED TOPPING

INGREDIENTS;

1 Cup of Truwhip Gluten-free Whipped Topping

1/2 Cup Ocean Spray Whole Cranberry Sauce

PREPARATION:

Place the cup of whipped topping in a small mixing bowl; add the cranberry sauce and combine (you might want to start with 1/4 cup of cranberry sauce; then taste and add more if you want more). You can make this ahead of time; the longer it is refrigerated the better it will be.

If you don't have whole cranberry sauce, you can substitute almost any fruit mixture. I have discovered that Smucker's Sugar Free Red Raspberry Preserves really make a delicious topping when mixed with the whipped cream.

Step 5: TIME TO EAT . . .

A slice of Pumpkin-Cranberry Bread with a dollop of whipped topping is good at any time of the day!

ENJOY!

NUTRITION:

I estimate that a loaf of this bread will produce about 16 one-half inch thick slices, and each slice will have an estimated 190 Calories and 31 Carbs. Each tablespoon of the topping used here will add about 28 calories and 5 more carbs to the bread.

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Bio: I am a 80-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down ... More »
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