Pumpkin Cranberry Bread

The days are short now. Hardly any time to catch some natural light. Just the remnants of summer sun captured by the last golden leaves in my yard, slowly waving toward the more representative, dried-out leaves in the other tree. I leave the house before it's really very bright, and usually come home just as the evening is resting on the eastern mountains.

There are some spectacular sunsets in November in Utah. Tiny veins of white on the Wasatch Mountains, and the shade of the fading light makes the uncovered portions of the mountains glow this brilliant blue, then turning into a dusty rose-purple color just before it's snuffed out into night. Here, it can look like the mountains set every night too.

I love it.

And with that, some decidedly fall food. Pumpkin bread? Cranberries? All in one sweet bread? Yes, please.

Last Year: Gluten Free Chocolate Chip Cookies
Two Years Ago: Cranberry Sauce
Three Years Ago: Cranberry Orange Cornmeal Scones

Pumpkin Cranberry Bread
adapted from this recipe
[Printer Friendly]


1 cup sorghum flour
1 cup millet flour
1 cup tapioca starch
5 teaspoons pumpkin pie spice - or your own combination of cinnamon, nutmeg, ginger and cloves
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons xanthan gum
2 cups granulated sugar
1 small (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
1/2 cup orange juice
2 cups fresh or frozen cranberries

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.


Combine sorghum flour, millet flour, tapioca starch, xanthan gum, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.