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.