Pumpkin Cranberry Bread: Gluten & Dairy Free

Packed with Vitamins A & C, this low fat bread is anti-inflammatory as well.  Made with oats instead of traditional flour, this bread is great to serve to anyone with inflammation, and also a great swap for diabetics.  Oats are high in fiber, which help to regulate blood sugar levels.  Most quick breads are packed with refined sugars.  We lowered the sugar levels and swapped out refined sugar for agave nectar, which has a lower glycemic index, helping blood sugar to not spike.  We also cut out the oil and swapped it with apple sauce.  You could use coconut or grapeseed oil is you wanted a little fat.

Cranberries: High in Vitamin C For Increases Immune Health and Decreases Inflammation

The psyllium husk used here is to help the oats bind together and absorb moisture.  This isn’t necessary, but your bread could be a little mushy (it will still taste great).  Psyllium husks also add fiber.

Ingredients:

• 1 cup of pumpkin
• 1/2 cup agave nectar
• 2 eggs
• 1/4 cup of water
• 2 tbsp apple sauce
• 2 tbsp coconut oil (no need to melt)
• 280 grams of oat flour (you could use 140 grams of almond flour and 140 grams of oats if you wish, 280 g is about 2 3/4 cups of oat flour, we grind oats in a blender-could use 2 cups of traditional bread flour instead)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/8 tsp cloves
• 1 cup chopped or whole cranberries (if you chop them, the berries will be more evenly distributed)
• 1 1/2 tsp psyllium husk*

*Psyllium is used as a binding agent.  Oat flour can be a little gummy.  This helps to absorb some of that, as It’s high in fiber.  Psyllium takes the place of xantham gum in gluten free baking.  You can make this without it, it just may be a little gummy, but still taste great. If you are making with traditional flour, omit.

Instructions:

1. Mix dry ingredients together
2. Blend eggs, sugar, pumpkin, and apple sauce together in a mixing bowl
3. Add in 1/2 dry ingredients, adding in water and remaining dry ingredients
4. Hand mix in cranberries
5. Pour into greased loaf pan-this will make about 3 cups of batter, 1 large 9×5 pan or 8×4, or 3 small loaf pans-we made 1 8×4 (2 cups batter) and 1 mini loaf (1 cup batter)
6. Bake at 350 until knife inserted comes out clean (time will vary depending on pan size, about 25 min for 8×4)
   

   Enjoying Gluten Free Pumpkin Bread At A                       Tooth Food Cooking Class

Nutritional Benefits:

• High in Vitamin C-anti-oxidant great for boosting immune system and healing
• High in Vitamin A-anti-oxidant great for healing, bone & dental strength, skin/eye health
• Gluten & Dairy free-anti-inflammatory
• Low and no refined sugar
• Low in fat: heart health

Pumpkin Cranberry Bread: Gluten & Dairy Free

 

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Gluten Free Pumpkin Cranberry Bread Made With Oats

Author: www.gardenfreshfoodie.com

Recipe type: Bread

Cuisine: Gluten Free

Serves: 12

Ingredients

• 1 cup of pumpkin
• ½ cup agave nectar
• 2 eggs
• ¼ cup of water
• 2 tbsp apple sauce
• 2 tbsp coconut oil (no need to melt)
• 280 grams of oat flour (you could also use 140 g of oats and 140 g of almond meal if desired, 280 g is about 2¾ cups of oat flour, we grind oats in a blender-could use 2 cups of traditional bread flour instead)
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp ginger
• ⅛ tsp cloves
• 1 cup chopped or whole cranberries (if you chop them, the berries will be more evenly distributed)
• 1½ tsp psyllium husk*

*Psyllium is used as a binding agent. Oat flour can be a little gummy. This helps to absorb some of that, as It's high in fiber. Psyllium takes the place of xantham gum in gluten free baking. You can make this without it, it just may be a little gummy, but still taste great. If you are making with traditional flour, omit.

Instructions

1. Mix dry ingredients together
2. Blend eggs, sugar, pumpkin, and apple sauce together in a mixing bowl
3. Add in ½ dry ingredients, adding in water and remaining dry ingredients
4. Hand mix in cranberries
5. Pour into greased loaf pan-this will make about 3 cups of batter, 1 large 9x5 pan or 8x4, or 3 small loaf pans-we made 1 8x4 (2 cups batter) and 1 mini loaf (1 cup batter)
6. Bake at 350 until knife inserted comes out clean (time will vary depending on pan size, about 25 min for 8x4)

Notes

160% of Vitamin A in entire recipe

Nutrition Information

Serving size: 1/12 Calories: 141 Fat: 4.3 g Carbohydrates: 22 g Fiber: 2.6 g Protein: 3.6 g

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