This sweet, moist pumpkin bread is totally fat-free, gluten-free, dairy-free, & egg-free. It is a comforting treat that you can feel good about any time of the year. Pumpkin also contains immune-boosting properties which can help the body stay strong and ward off common colds and flus that may be going around.
Pumpkin Bread With Cranberries
If using fresh pumpkin, place the diced pumpkin in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10 to 15 minutes until tender. Remove and cool completely.
Place the pumpkin in a blender and blend until smooth. Measure out 1 cup of pumpkin puree and leave the rest for another recipe.
Preheat oven to 350°F/180°C. Line an 8- or 9-inch loaf pan with parchment paper. Set aside.
In a medium-sized bowl, add the pumpkin puree, pure maple syrup, water, and vanilla. Whisk until uniform. In another bowl, whisk together the oat flour, brown rice flour, baking powder, and pumpkin pie spice. Whisk until uniform and lump-free.
Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable. Stir in the cranberries and raisins.
Pour the batter into the prepared baking dish and top with a few more cranberries and raisins. Bake for 50 to 60 minutes, until browned on top and toothpick inserted comes out clean. If the cranberries and raisins start to burn before the loaf is cooked through, cover it with parchment paper and continue cooking.
Cool for 5 minutes in the baking dish, then gently remove and place on a wire rack to cool completely. Slice and serve.
Makes 6-8 slices
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Categories: Fat Free, Nut and Seed Free, Breakfast, Breads, Snacks, Baking, Holiday, Thanksgiving, Kid Friendly
This item posted: 17-Nov-2023
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