# of Servings: 1 loaf
Recipe Entered By: Amy H
Recipe Created By: Amy Hugon
|1/4 cup cornstarch
1/4 cup tapioca starch
1/4 cup rice flour
1/4 cup oat flour*
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp xanthan gum
1/4 cup + 2 Tbsp canola oil
1 15 ounce can pumpkin
2 tsp vanilla
1 Tbsp cinnamon
2/3 cup sugar
1/2 cup dried cranberries
1 tsp rice flour
|Toss cranberries with rice flour to dust them. Set aside.
Mix all remaining ingredients together in a large bowl. Beat for about 1 minute, until mostly smooth.
Stir in cranberries.
Panspray an 8.5" x 4.5" loaf pan. Spoon batter into pan, and smooth top.
Bake in preheated 350F oven for 1 hour and 15 minutes. Cool in pan for about 30 minutes before putting on wire rack; cool completely before slicing.
|*This recipe will work gluten-free by using gluten-free oats. Or, you can simply omit the 1/4 cup oat flour, and use 1/3 cup rice flour, 1/3 cup cornstarch, and 1/3 cup tapioca starch to replace the 1 cup total flour volume.
I believe you can swap potato starch for corn starch in order to avoid corn.
Use dairy, soy, egg, wheat and/or gluten free ingredients as needed.
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