How to Make Pumpkin Orange Cranberry Bread

Save

The great thing about adding pumpkin puree in a bread like this is it takes the place of the fats and oils. Make pumpkin orange cranberry bread with help from a nationally recognized expert and sought after speaker on gluten-free cooking and living in this free video clip.

Promoted By Zergnet

Comments

Video Transcript

Hi, I'm Jules Shepard, and I'm here to show you how to make pumpkin orange cranberry bread. The neat thing about adding pumpkin puree in a bread like this is it takes the place of the fats and oils,making this a very low-fat bread. In your mixing bowl we'll start with 1 large egg. Add to that 1/4 cup of pumpkin puree, 1/2 cup of orange juice, I like to use the kind with pulp, but you don't have to, 1/2 cup plain or vanilla flavored milk, I use non-dairy milk here, 1 teaspoon of orange extract, and 1/2 cup granulated cane sugar. Blend until it's completely mixed together. Then add 1 and 2/3 cup of all purpose flour. I'm using gluten-free all purpose flour. If you do that, make sure you use a flour that already contains a binder, like xanthan gum. Add 1 tablespoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt. Mix slowly to integrate the flours with the wet ingredients. Then mix more quickly to completely integrate the ingredients. Once smooth add 2/3 of a cup of frozen chopped cranberries, 1/2 cup finely chopped walnuts, and 1 tablespoon orange zest. Mix until completely integrated. Preheat your oven to 350 degrees Fahrenheit, and oil a large loaf pan. Pour the batter into the loaf pan and smooth the top. Sprinkle with cinnamon sugar if you like. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. And I've just shown you how to make a low-fat pumpkin orange cranberry bread, gluten-free or regular.

Featured

Related Searches

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!