Cranberry Pumpkin Bread (Gluten-Free) - cooking recipe

Ingredients

1 3/4 cups flour (gluten-free*)
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ginger
1/3 cup butter (or nondairy margarine)
1 1/3 cups light brown sugar
1/3 cup warm milk (of choice, soy, almond, whatever)
2 large eggs
1 cup pumpkin puree
1/2 cup fresh cranberries, chopped
1/2 cup toasted pecans, chopped (optional)

Preparation

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.