Cranberry Pumpkin Sourdough Bread (Gluten-Free)

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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.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: Amercian

Keyword: Cranberry Pumpkin Sourdough Bread (Gluten-Free)

Servings:

Calories: 146kcal

Equipment

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 cranberries
5. 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