How to Make Pumpkin Orange Cranberry Bread
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.
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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.