Gluten Free Pumpkin Cranberry Loaf

Pumpkin and cranberries are a match made in culinary heaven. Pumpkin and cranberries go together like…

  • peas & carrots
  • cookies & milk
  • James Bond & a martini

Having recently made gluten free Pumpkin Spice Muffins it was just a matter of time before that fantastic recipe morphed into another. While many muffin recipes can easily double as quick bread, some do not. This… is the former and it made my GF day~  


With it came the opportunity to change things up a little. It’s that time of year when I have a stash of cranberries in the freezer, so that choice was easy. Getting more into GF baking, I’m accumulating more specialty flours, so I wanted to add to the nutrition, as well as changing up the taste a little.

Looking forward to making this again, I can’t wait to try things like grated carrot, grated zucchini, raisins or walnuts to the mix, and sprinkling the top with things like sliced almonds or pumpkin seeds. Dee-lish, any way you slice it~

 Gluten Free Pumpkin Cranberry Loaf

I adapted this recipe from muffins to a loaf to prove a point, to myself, I guess. The end result is fantastically moist (yay), not as sweet as the muffins (also good) AND a wee bit healthier, for using some teff flour. This is perfect for anything from afternoon tea to breakfast on the run. Makes 1 loaf~

1/4 cup tapioca flour
1/4 cup teff flour
1/2 cup garbanzo bean flour
1/2 cup brown rice flour
3 TBSP flax seed meal
1 tsp baking soda
Few gratings, fresh nutmeg
1 tsp cinnamon
1/2 tsp salt
3/4 cup sugar
1 cup pumpkin purée (or butternut squash purée)
1/2 cup extra virgin olive oil
2 large eggs
1 cup cranberries, frozen

Preheat oven to 350°

Prep a 9 x 5 loaf pan by spraying with cooking spray and lining the bottom with parchment paper. (When the loaf is cool, you can remove it for easy slicing).

In a large mixing bowl, combine all dry ingredients together thoroughly, make a well in the centre and set aside.

In a smaller bowl combine all the wet ingredients, again mixing thoroughly.

Add the wet ingredients to the dry, stirring just until combined – then lightly fold in the cranberries.

Pour the batter into your prepped loaf pan and bake for approx. 50 minutes or until a toothpick/cake tester inserted in the center comes out clean. 

ps Check out these COLOURS! How can this not be good for you!!!