Gluten Free Pumpkin Gingerbread with Cranberries

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


  • 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