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
- 1/2 Cup Vegetable Oil
- 1 Cup Splenda
- 3 Large Eggs
- 15 ounce Can Pumpkin Puree (NOT pumpkin pie filling)
- 3 TBS Molasses
- 1 teaspoon Pumpkin Pie Spice (or an equivalent mixture)
- 1 teaspoon Vanilla Extract
- 2 Cups Gluten-free All Purpose Baking Mix (not baking flour, but all purpose baking MIX)
- 1 Cup Dried Cranberries (Ocean Spray's Craisins)
Step 2: PREPARATION
- Preheat Oven to 350 degrees F
- Lightly grease a 9" x 5" loaf pan
- In a large mixing bowl, stir together the Oil, Eggs, Sugar, Pumpkin, Molasses, Spice, and Vanilla
- Gradually add the Baking Mix and stir to combine
- Mix in the Dried Cranberries
- Spoon the batter into the prepared loaf pan and allow it to rest in the pan for about 10 minutes
Step 3: BAKING INSTRUCTIONS
- Bake the bread uncovered for 45 minute
- 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.
- Remove the loaf from the oven and let it rest in the baking pan for 10 minutes
- After 10 minutes, remove the loaf from the pan and place it on a rack to cool. Let it cool completely before slicing.
While the bread is baking you can prepare the topping (see next step)
Step 4: CRANBERRY WHIPPED TOPPING
1 Cup of Truwhip Gluten-free Whipped Topping
1/2 Cup Ocean Spray Whole Cranberry Sauce
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!
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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