Cranberry Pumpkin Sourdough Bread (Gluten-Free)
This gluten-free cranberry pumpkin sourdough bread recipe is a festive fall treat that’s both nourishing and indulgent. Perfect for the holiday season, this pumpkin cranberry bread is packed with fiber, protein, and healthy fats, making it a great addition to your breakfast table or a delicious Christmas dessert.
Cranberry Pumpkin Sourdough Bread (Gluten-Free)
As a nutrition consultant and chef, I’m always looking for ways to make traditional holiday favorites a little healthier without sacrificing the cozy flavors we all love. This gluten-free pumpkin cranberry bread recipe is one of my go-to’s during the fall season and into winter. Coming from Poland, eating sourdough was a daily ritual and making it too. We made all kinds of sourdough that we enjoyed because it is much healthier than regular bread.
The idea for this bread came to me one Thanksgiving, while I was baking my sourdough rolls. I had some leftover gluten-free sourdough starter on the counter, just got fresh, juicy cranberries from the store, and homemade pumpkin purée from roasted sugar pumpkins cooling on the counter. The combination felt like a great way to bridge the gap between fall baking and winter baking. The tart cranberries complement the natural sweetness of the pumpkin. At the same time, the sourdough discard adds a tangy note and a tender texture.
This loaf quickly became a tradition, one that tastes just as good sliced warm with a little coconut oil or toasted and turned into festive French toast the next morning. And teh bonus, kids love it!
Why You’ll Love This Recipe
- Packed with wholesome ingredients, balanced flavors, and just the right amount of sweetness from maple syrup and brown sugar.
- The cranberries burst with tart juiciness.
- The pumpkin spice brings all the nostalgic fall spice warmth, and the gluten-free sourdough starter gives it that irresistible bakery-style texture.
- It’s moist (thanks to the pumpkin purée!), hearty, and makes a fantastic recipe to serve at a holiday brunch, as a healthy breakfast, or even as part of your Christmas dinner spread.
- And of course, the cranberries and cozy spices are what take this recipe from fall to winter.
Once you try it, you’ll want to make it again and again.
Ingredients for Cranberry Pumpkin Sourdough Bread (Gluten-Free)
This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.
Did you know?
What makes the cranberry and pumpkin combo so special is their natural balance, pumpkin brings cozy sweetness, while tart cranberries add a bright pop of flavor. They’re both fall-season stars, and together they create that perfect blend of comfort and freshness that carries beautifully from Thanksgiving to Christmas.
How to Make Cranberry Pumpkin Sourdough Bread (Gluten-Free)
- In a large mixing bowl, whisk the wet ingredients: eggs, pumpkin purée, apple cider vinegar, pumpkin spice, vanilla extract, and oil.
- Stir in your active sourdough starter or discard. Mix well to combine. In a separate small bowl, combine the dry ingredients: teff flour, almond flour, arrowroot, pumpkin spice, baking soda, baking powder, erythritol, and salt.
- Add the dry ingredients to the wet mixture and stir until combined. The batter will be thick but scoopable.
- Fold the cranberries.
- Pour into a lined loaf pan and smooth the top of the loaf with a bench scraper or spatula. Optional: top with a sprinkle of brown sugar, pumpkin seeds, or a cinnamon sugar swirl.
- Bake in a preheated oven at 350°F until a toothpick inserted into the center of the loaf comes out clean (usually 55–65 minutes).
- Let the entire loaf cool before slicing. This helps the structure set and keeps it from crumbling.
Ingredient Substitutions
- Flours: Swap teff flour for buckwheat or sorghum for a lighter flavor.
- Oil: Use melted coconut oil instead of avocado oil.
- Sweetener: Try coconut sugar or honey in place of maple syrup.
- Add-Ins: Toss in chocolate chips, chocolate chunks, or a cinnamon sugar swirl for a decadent twist.
Chef Angie’s Tips
- Don’t overmix your batter, gentle folding keeps the loaf tender.
- Always use ingredients at room temperature for smooth blending and even baking.
- Let the loaf cool completely before slicing to avoid crumbling.
- Want to take it to the next level? Brush the top with a little maple glaze or sprinkle with cinnamon sugar before baking.
Ways to Serve
- Toast slices and top with pumpkin macadamia butter for a quick breakfast recipe.
- Serve as part of a brunch recipe with eggs and fruit.
- Pair with herbal tea, latte or coffee as a cozy fall dessert.
- Turn leftover slices into French toast for a decadent weekend treat.
Storage
Store the entire loaf in an air-tight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices individually, just reheat in the toaster or oven.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Equipment
FAQ
Can I use sourdough discard?
Yes! This is a great recipe for using discard. It adds depth and moisture.
Can I use canned pumpkin pie filling?
I recommend pure pumpkin purée to control sweetness and spices, but pumpkin pie filling works in a pinch.
Can I make it egg-free?
Try flax eggs if needed, just note the texture will be slightly denser.
Now it’s your turn! Bake this cranberry pumpkin sourdough bread and fill your kitchen with the scent of the holiday season. If you love it, share the blog, pin it for later, and let me know how it turned out. This quick bread is the perfect recipe to kick off cozy fall baking and make your Christmas season extra special.
Cranberry Pumpkin Sourdough Bread (Gluten-Free)
Ingredients
- 2 cups Almond flour
- 1/2 cup Arrowroot
- 1 cup Teff flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 cup Allulose or coconut sugar
- 1/4 tsp Salt
- 1 cup Pumpkin puree
- 1 cup Sourdough discard-starter
- 2 tbsp Apple cider vinegar
- 1/3 cup Avocado oil
- 4 Eggs large
- 2 cups Cranberries fresh or frozen
Instructions
- In a large mixing bowl, whisk the wet ingredients: eggs, pumpkin purée, apple cider vinegar, pumpkin spice, vanilla extract, and oil.2. Stir in your active sourdough starter or discard. Mix well to combine.In a separate small bowl, combine the dry ingredients: teff flour, almond flour, arrowroot, pumpkin spice, baking soda, baking powder, erythritol, and salt.3. Add the dry ingredients to the wet mixture and stir until combined. The batter will be thick but scoopable.4. Fold teh cranberries5. Pour into a lined loaf pan and smooth the top of the loaf with a bench scraper or spatula. Optional: top with a sprinkle of brown sugar, pumpkin seeds, or a cinnamon sugar swirl.6. Bake in a preheated oven at 350°F until a toothpick inserted into the center of the loaf comes out clean (usually 55–65 minutes).7. Let the entire loaf cool before slicing. This helps the structure set and keeps it from crumbling.
Nutrition
MORE HOLIDAY RECIPES:
Juniper and Cranberry Mocktail
White Chocolate Christmas Tart
Easy Pomegranate Molasses Vinaigrette
Roasted Brussels Sprouts with Pomegranate and Pomegranate Molasses
Cranberry Curd Tart Gluten-Free
Stuffed Pork Tenderloin Perfect For Holiday Dinner
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
If you made this recipe, please leave a rating/comment. Your feedback helps us continue to bring you high-quality free recipes.
Don’t forget to sign in for my free recipe E-book, and follow me on Instagram to stay informed about all that is happening!