Vegan Gluten Free Pumpkin Bread with Cranberries
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Vegan Richa · by Vegan Richa★ 4.9 (16)

Vegan Gluten Free Pumpkin Bread with Cranberries

NUTRITION · PER SERVING75M COOK
CAL 12%·PRO 8%
CARBS 39G63% OF CAL
4G FIBER16G OTHER19G TOTAL SUGAR
FAT 10G35% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan, gluten-free pumpkin bread studded with cranberries and walnuts, made without gum or yeast. Gently spiced and naturally sweetened, perfect for autumn breakfasts.

mainamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/2 cup brown rice flour
  • 1/2 cup almond flour
  • 1/4 cup oat flour (certified Gluten-free or other gf flour of choice like white sorghum, amaranth etc , do not use bean flour)
  • 1/4 cup potato starch
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup powdered sugar ((Blend up any unrefined sugar in a blender to make it fine))
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp chai spice (or use more pumpkin pie spice)
  • 1 very ripe banana (medium size)
  • 1 tbsp pysllium husk powder (or chia seed meal)
  • 1/4 cup sugar (raw, coconut or other)
  • 3/4 cup + 2 tbsp pumpkin puree (not pumpkin pie filling)
  • 1/4 cup maple syrup
  • 2 tbsp oil
  • 1 tsp apple cider vinegar
  • 3 Tbsp or more chopped walnuts
  • 1/4 cup or more fresh or frozen cranberries
PREP
15M
SODIUM
119MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.