Gluten Free Pumpkin Gingerbread with Cranberries – Moist and Wonderful
Preheat oven to 350 degrees (175degrees C). Line a 9” square pan with parchment paper and lightly spray with a GF baking spray.
½ cup white sugar
½ cup butter or butter alternative
1 large egg
1 cup unsulphured molasses
In a large bowl, cream together sugar and butter. Add the egg and mix in molasses.
In a separate bowl mix together dry ingredients:
2 cups Marilyn’s GFG Multi-Purpose Baking Mix
½ tsp. baking powder
1 tsp. ground cinnamon
1 tsp ground ginger
½ tsp. ground cloves
Add dry ingredients in three scoops to creamed mixture. Then lightly blend in:
1 cup canned pumpkin puree
1 cup sweetened dried cranberries
Pour into prepared pan, and bake 350 degrees for 30 – 40 minutes until center is cooked. Serve with whipped cream.
Enjoy! Compliments of Julie Eckert, Alpharetta, GA