-Henry David Thoreau
My mother used to make this with cranberries and raisins soaked in sherry, (she used to keep a bottle in the fridge to lacquer fruitcakes!) As it baked, the house was filled with the heady scent of cinnamon and cloves. She would slice it warm from the oven, slathered with butter. You can adapt her recipe with gluten free flour if you wish, but this is the version she always made, and I still make it. I replaced the sherry with orange juice....I also DOUBLE the recipe to make two loaves. One for freezer and one to gobble up.
Preheat oven to 350 degrees. Spray and line loaf pan(s)
with parchment paper (use two pans if doubling recipe)
1/3 cup softened plant butter, 1 1/3 cups sugar, 2 eggs
1 cup canned pumpkin
Combine all together till well blended.
1/3 cup orange juice concentrate or water
1 grated and pureed orange
Combine these and add to butter/pumpkin mixture. (If you wish you can substitute water or ground up apple instead of an orange)
DRY ingredients: 2 cups flour, 1 tsp baking soda, ½ tsp baking powder
Pinch salt( opt), ½ tsp cinnamon,½ tsp cloves
Combine dry ingredients in separate bowl.
Add dry ingredients to wet ingredients and combine but do not beat or the mixture will be tough.
1 cup dried cranberries/raisins mixed ( I toss in a bit more for good measure)
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