Gluten Free Pumpkin Gingerbread with Cranberries

Preheat oven to 350 degrees (175 degrees C). Line a 9” square pan with parchment paper and lightly spray with a GF baking spray.

Ingredients:

• ½ C white sugar
• ½ C butter or butter alternative
• 1 large egg
• 1 C unsulphured molasses

In a large bowl, cream together the sugar and butter. Add the egg and mix in molasses.

In a separate bowl mix together dry ingredients:

• 2 C GFG multi purpose 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 c. sweetened dried cranberries

Bake at 350 for 30 to 40 minutes until center is cooked. Serve with whipped cream.

 

Purchase Marilyn’s GFG Multi-Purpose Mix