Cranberry Pumpkin Bread

Now that fall is here it’s time to do some baking. In January my husband was advised to go gluten-free. As a result, I’m eating semi-gluten free. I still have wheat based breads from time to time, but I wanted to find a way to make my fall favorite (Pumpkin Bread) so both of us could enjoy it.

I found a recipe on the web site and made a few adjustments. The original recipe called for orange juice and orange zest. I choose to leave out the zest and substitute Pumpkin Spiced Cider for the orange juice. I also used pine nuts instead of walnuts, increased the amount of butter from 4 tablespoons to 6, and I increased the amount of pumpkin from 1 cup to 15 ounces. Here’s the link to the original recipe:

Below is my adaptation:


  1. Heat the oven to 350 degrees. Use coconut oil to lightly grease a 9-x-5 loaf pan. Set aside.
  2. In a large bowl, combine the mix and the spices. Whisk and set aside.
  3. In another bowl, beat the brown sugar with the butter until fluffy. Add eggs, cider, and pumpkin and beat to combine.
  4. Add the dry ingredients. Beat to combine.
  5. Fold in cranberries and nuts.
  6. Spoon into prepared pan and bake 50 to 55 minutes, or until a cake tester inserted in the center comes away with just a few moist crumbs. Cool in pan for 10 minutes. Turn onto cooling rack and cool completely or serve slightly warm.

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