How to make it

  • Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
  • Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
  • In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
  • Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
  • Pour batter in prepared loaf pan or muffin tin. Bake in preheated over for 45 minutes to 1 hour for the loaf, 15 to 18 minutes for muffins.

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