Pumpkin Bread
Pumpkin Bread
1¼ cups dried cranberries
3 eggs
2 cups canned pumpkin
3 tablespoons molasses
3 eggs
2 cups canned pumpkin
3 tablespoons molasses
⅓ cup vegetable oil
⅓ cup applesauce
2 teaspoons vanilla
1 teaspoon almond fl avoring
¾ cup granulated sugar
¾ cup brown sugar
3¾ cups gluten-free fl our mixture
(See the Gluten-Free Flour
Mixtures on page 16)
1 tablespoon baking powder
2 teaspoons baking soda
¾ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
¾ cup chopped pecans
Q Preheat oven to 325°F. Spray eight 3 5½ mini loaf pans
with nonstick spray.
W Put the cranberries in a small bowl and cover with water. Set
bowl aside.
E Break the eggs into a separate large bowl and whisk until
foamy.
R Whisk in the pumpkin, molasses, oil, applesauce, vanilla,
almond fl avoring, granulated sugar, and brown sugar.
T Add the fl our mixture, baking powder, baking soda, salt, cinnamon,
nutmeg, and cloves. Stir with a rubber spatula until
the mixture is well blended.
Y Drain the cranberries in a sieve. Stir cranberries and pecans
into the batter.
U Spoon the batter into the mini baking pans. Bake for 30 minutes
or until a toothpick inserted in the center of the breads
comes out clean.
⅓ cup applesauce
2 teaspoons vanilla
1 teaspoon almond fl avoring
¾ cup granulated sugar
¾ cup brown sugar
3¾ cups gluten-free fl our mixture
(See the Gluten-Free Flour
Mixtures on page 16)
1 tablespoon baking powder
2 teaspoons baking soda
¾ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
¾ cup chopped pecans
Q Preheat oven to 325°F. Spray eight 3 5½ mini loaf pans
with nonstick spray.
W Put the cranberries in a small bowl and cover with water. Set
bowl aside.
E Break the eggs into a separate large bowl and whisk until
foamy.
R Whisk in the pumpkin, molasses, oil, applesauce, vanilla,
almond fl avoring, granulated sugar, and brown sugar.
T Add the fl our mixture, baking powder, baking soda, salt, cinnamon,
nutmeg, and cloves. Stir with a rubber spatula until
the mixture is well blended.
Y Drain the cranberries in a sieve. Stir cranberries and pecans
into the batter.
U Spoon the batter into the mini baking pans. Bake for 30 minutes
or until a toothpick inserted in the center of the breads
comes out clean.
Note: The reason mini loaf pans are used instead of one large baking
pan is that they bake much more evenly and thoroughly when
baked in smaller pans.
Makes 8 mini loaves
One loaf—Calories: 663; Total fat: 19.5 g; Saturated fat: 2.1 g; Cholesterol: 79 mg;
Sodium: 854 mg; Carbohydrates: 119.7 g; Fiber: 7 g; Sugar: 58.8 g; Protein: 6.1 g
pan is that they bake much more evenly and thoroughly when
baked in smaller pans.
Makes 8 mini loaves
One loaf—Calories: 663; Total fat: 19.5 g; Saturated fat: 2.1 g; Cholesterol: 79 mg;
Sodium: 854 mg; Carbohydrates: 119.7 g; Fiber: 7 g; Sugar: 58.8 g; Protein: 6.1 g
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