Tag: dairy free

Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)

Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)

A salad like this will easily set you back $20 a pound at a gourmet market, but now, you can make it yourself (between you and me: that’s my preference anyway!) This Asian Chicken Salad with Orange-Sesame Vinaigrette is gluten and dairy free, perfect for meal prepping or making ahead of time, and keeps for 4-5 days in the fridge, dressing and all! 

Festive Grapefruit Olive Oil Cake (One Bowl & SO Moist)

Festive Grapefruit Olive Oil Cake (One Bowl & SO Moist)

This is the perfect Christmas, holiday season cake – my festive Grapefruit Olive Oil Cake is made in one bowl, can be made ahead of time and just so happens to be gluten and dairy free. It’s incredibly moist, dramatically high and even better the next day!

No-Cook Cranberry Relish (Easy + Less Sugar!)

No-Cook Cranberry Relish (Easy + Less Sugar!)

It’s officially time for Thanksgiving dinner prep! This is the best cranberry sauce I’ve ever had, but in all fairness, it’s practically the only cranberry sauce I’ve ever had.  This is my family’s recipe for a no-cook cranberry relish: it’s both brighter and more textural than the cooked variety, and contains about ½ the sugar of a regular cranberry relish. It’s something you can whip up in minutes, and can be made ahead of time, to chill in the fridge for up to 24 hours, or even frozen ahead of time (I like to do this using my jumbo silicon cubes). Either way, it’s one less thing for you to tackle on the morning of which is a total win in my book!

How To Make My No-Cook Cranberry Relish

Step 1. In the bowl of a food processor, combine the orange wedges, cranberries, apple quarters, pecans, sugar, cinnamon, and salt.  

Step 2. Process for about 30 seconds, or until finely chopped, scraping the sides as needed to blend evenly.  Don’t worry if at first it seems to be neglecting the top half of the mixture, as the bottom processes the top works its way down.  

Step 3. Transfer to a serving bowl, cover, and let sit for at least 2 hours before serving to let the flavors meld.

Step 4. Enjoy!

What I Use To Make This:

What Else Can I Use?

  • I’m using blood orange in this relish here, but any type of orange works great.
  • Grapefruit is also lovely, and a bit less sweet in the relish so plan accordingly.
  • I love the orange rind in this relish, and we’ve always used it, but it could be removed before blending.
  • Any time of apple works in this recipe, granny smith is my choice for its tart, slightly sweet flavor and bit of green color the skin brings to the appearance of the relish.
  • If you’d prefer to use a sugar alternative, you can use all or part monkfruit sweetener or another granulated sweetener of choice.
  • Maple syrup works well in this relish, the mixture will just be a bit more liquified than you see here and appear closer to a chutney.

This No-Cook Cranberry Relish is special because:

There’s no fussy chopping and no extra dishes!
It’s vegan, gluten free, dairy free and contains roughly half of the sugar of a regular cranberry relish.
You can make it ahead of time so it’s one less thing to think about on Thanksgiving morning!

Thanksgiving Staples:

Make-Ahead Gravy (Gluten Free)
Feta Stuffed Marinated Olives (Gluten Free, Vegetarian)
No Fuss Crispy Chicken Thighs (Gluten Free, Dairy Free, Paleo)
Everyday Apple Tart (Gluten Free)
Roasted Delicata Squash with Cinnamon Maple Butter (Vegetarian, Gluten Free)

If you make my No-Cook Cranberry Relish, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

No-Cook Cranberry Relish (Gluten-free, Dairy-free, Vegan)

Kat Ashmore
This is the best cranberry sauce I’ve ever had: it takes no time at all and can be made ahead of time, perfect for your Thanksgiving preperations!
No ratings yet
Prep Time 5 minutes
Total Time 5 minutes
Course Condiments
Cuisine American
Servings 10 Servings
Calories 117 kcal

Equipment

Ingredients
  

  • 1 orange cut into wedges with the rind
  • 1 12 ounce bag of cranberries
  • 1 granny smith apple de-seeded and quartered
  • ½ cup pecans
  • cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon Kosher salt

Instructions
 

  • In the bowl of a food processor, combine the orange wedges, cranberries, apple quarters, pecans, sugar, cinnamon, and salt.
  • Process for about 30 seconds, or until finely chopped, scraping the sides as needed to blend evenly. Don’t worry if at first it seems to be neglecting the top half of the mixture, as the bottom processes the top works its way down.
  • Transfer to a serving bowl, cover, and let sit for at least 2 hours before serving to let the flavors meld.

Nutrition

Calories: 117kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 59mgPotassium: 91mgFiber: 2gSugar: 18gVitamin A: 63IUVitamin C: 13mgCalcium: 13mgIron: 0.2mg
Keyword cranberry, Cranberry Relish, Relish, thanksgiving
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Easy and Nutritious Pumpkin Spice Granola (Gluten Free, Dairy Free, Refined Sugar Free)

Easy and Nutritious Pumpkin Spice Granola (Gluten Free, Dairy Free, Refined Sugar Free)

This super simple Granola recipe is a must-make for Fall, especially if you’re a pumpkin spice lover. It’s gluten and dairy free, refined sugar free, and is certainly not your average granola…

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and I can’t stress this enough: it is so, so good. If you’re a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.

Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing (Gluten Free, Dairy Free, Vegan)

Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing (Gluten Free, Dairy Free, Vegan)

Say hello to Episode 43 of Hungry Lady Salads! We’re coming really close to having a delicious meal-in-a-bowl-salad for every week of the year, and honestly, I’m not mad about it (I can tell, neither are you!)

This vibrant Carrot Salad with Chickpeas, Raisins and Honey-Harissa Dressing is a nod to Morocco, and was inspired by a trip I took there many years ago. The combination of carrot, chickpea, fruit and harissa is a staple of Moroccan cuisine and these flavors together really do pack a punch! It’s sweet and savoury, a little bit spicy, but overall incredibly hearty and fresh, meaning you’ll stay full and satisfied for longer!

It’s a great make-ahead salad that will keep in the fridge all week for healthy lunches – even on the busiest of days – and perfect for when you peer into the fridge and find you don’t have any salad greens on hand.

Watch Me Make My Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing

If you’re in need of some more Hungry Lady Salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing

Step 1. In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while the prep the rest of the salad.  

Step 2. In a large serving bowl, whisk together the shallot, lemon juice, mustard, honey, harissa, a pinch of salt and pepper.  Stream in the olive oil, whisking to combine.

Step 3. Grate the carrots either by hand or using the grating attachment of a food processor.

Step 4. To the serving bowl of dressing, add the shredded carrots and chickpeas.  Using a slotted spoon or fork, lift the plump raisins out of the water and add those in along with the parsley, chives, and another pinch of salt.   Toss well to combine.  

Step 5. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.

Step 6. Enjoy!

THE FULL RECIPE AND INGREDIENTS ARE WAITING FOR YOU AT THE BOTTOM OF THIS POST, WITH A PRINTABLE VERSION FOR IF YOU FALL IN LOVE WITH THIS RECIPE AS MUCH AS I HAVE!

The Tools I Used To Make This:

What Else Can I Use?

  • I don’t bother peeling the carrots when they are organic and/or locally grown.  You’re welcome to, or you can skip it and just scrub the skins with a damp cloth.
  • You can use another chili paste if you don’t have Harissa, even sriracha will work.  
  • If you don’t care for any spice, leave the harissa out.  If you want it more spicy, double it.
  • White beans can be subbed in for the chickpeas.

This Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing is special because:

It’s great for making ahead of time and lasts all week in the fridge – perfect for healthy lunches!

It’s gluten-free, dairy-free and vegan!

It’s the perfect salad to make when you don’t have salad greens on hand, or you have a particular craving for a salad with a bit of spice!

Even More Hungry Lady Salads

Erewhon’s Famous Kale + White Bean Salad

Carrot + Avocado Salad (Vegetarian, Gluten Free)

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten Free)

If you make my Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing (Gluten-free, Dairy-free, Vegetarian)

Kat Ashmore
A nod to powerful Moroccan flavors in a salad that is hearty, fresh and lasts all week in the fridge!
5 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Salad Dressing
Cuisine Moroccan
Servings 6
Calories 191 kcal

Ingredients
  

  • cup raisins
  • Kosher salt
  • Fresh cracked black pepper
  • 1 medium shallot sliced thin
  • Juice from 1 large lemon
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons harissa paste
  • cup extra-virgin olive oil
  • 1 ½ pound medium carrots peeled if desired
  • 1 15 ounce can chickpeas, drained and rinsed
  • ¼ cup fresh parsley chopped
  • 2 tablespoons thinly sliced chives

Instructions
 

  • In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while the prep the rest of the salad.
  • In a large serving bowl, whisk together the shallot, lemon juice, mustard, honey, harissa, a pinch of salt and pepper. Stream in the olive oil, whisking to combine.
  • Grate the carrots either by hand or using the grating attachment of a food processor.
  • To the serving bowl of dressing, add the shredded carrots and chickpeas. Using a slotted spoon or fork, lift the plump raisins out of the water and add those in along with the parsley, chives, and another pinch of salt.
  • Toss well to combine.
  • Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
  • Enjoy!

Nutrition

Calories: 191kcalCarbohydrates: 20gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 123mgPotassium: 471mgFiber: 4gSugar: 8gVitamin A: 19211IUVitamin C: 12mgCalcium: 47mgIron: 1mg
Keyword Carrot Salad, carrots, chickpeas, dairy-free, gluten free, Hungry Lady Salads, vegan
Tried this recipe?Let us know how it was!
Cold-Oven Pound Cake (Healthier + One-Bowl!) (Gluten Free, Dairy Free Optional)

Cold-Oven Pound Cake (Healthier + One-Bowl!) (Gluten Free, Dairy Free Optional)

A healthier take on a classic pound cake. I thought it couldn’t be done, but here she is! Perfect for any time of year, but particularly a make-ahead dessert for summer parties that will satisfy adults and kids alike.

Kimchi Tuna Salad (Gluten Free, Dairy Free)

Kimchi Tuna Salad (Gluten Free, Dairy Free)

I love a good twist on a classic, and for good reason – sometimes, although a recipe is well loved, it’s time to spice things up a bit. Well, my Kimchi Tuna Salad has just entered the chat.

Easy Cinnamon Baked Pears (Gluten Free, Dairy Free)

Easy Cinnamon Baked Pears (Gluten Free, Dairy Free)

In my opinion, one of the great joys of the culinary world is using seasonal ingredients to create mouthwatering dishes, and that’s exactly what we’re doing with my Cinnamon Baked Pears. As a dessert-every-night kind of girl, I love recipes that require little-to-no prep work but ultimately result in something so rewarding. This is a healthier (and easier) take on a fruit crisp that won’t leave you feeling sluggish before bed. So whether you have perfectly ripe pears begging to be used or simply have a craving for a healthy, easy dessert you can make ahead of time, this recipe is the answer. 

The magic of roasting pears is that it transforms them into a symphony of sweet, tender, and caramelized goodness, and in this case, they’re infused with aromatic cinnamon – it’s comfort and indulgence with zero effort.

To take this already heavenly dessert to the next level, I recommend topping it with your favorite granola or muesli for a delightful crunch. And if that’s not enough, a dollop of whipped cream, a scoop of ice cream or a spoonful of dairy free coconut yogurt seals the deal. 

With just a handful of simple ingredients and a few easy steps, you’ll have a dessert that will impress guests, your family or satisfy your own sweet cravings in a matter of minutes. 

Watch Me Make My Easy Cinnamon Baked Pears

If you’re in need of some more fast and easy desserts be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Easy Cinnamon Baked Pears

Step 1. Preheat the oven to 425 Degrees F.

Step 2. Toss everything together in a 9×13 baking dish, dotting the coconut oil on top.

Step 3. Bake for 40-45 minutes, tossing every 15 minutes.

Step 4. Serve with whipped cream or ice cream and granola on top, if desired.

Step 5. Enjoy!

What Else Can I Use?

  • Apples can be used in place of pears.
  • Granulated sugar, brown sugar, or coconut sugar works in the recipe
  • You can use butter in place of the coconut oil

These Easy Cinnamon Baked Pears are special because:

They’re a make-ahead dessert that requires very little effort for such a delicious reward

They’re dairy free AND gluten free

You can pair them with any toppings your heart desires!

More Delectable Desserts

My Everyday Apple Tart (Gluten Free)

My Magic Lemon Meringue Pie Pudding (Gluten Free, Dairy Free, Vegetarian)

Jumbo Bakery-Style Orange Poppy Seed Muffins (Gluten Free, Dairy Free)

If you make my Easy Cinnamon Baked Pears, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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The Easiest Cinnamon Baked Pears (Gluten-free, dairy-free)

Kat Ashmore
The magic of roasting pears is that it transforms them into a symphony of sweet, tender, and caramelized goodness – its comfort and indulgence with zero effort.
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 139 kcal

Ingredients
  

  • 5 Bosc pears
  • 1 tablespoon sugar of any kind
  • ½ lemon juiced
  • 1 tsp cinnamon
  • teaspoon salt
  • 1 tsp vanilla
  • 2 Tbsp coconut oil dotted on top

Instructions
 

  • Preheat the oven to 425 Degrees F.
  • Toss everything together in a 9×13 baking dish, dotting the coconut oil on top.
  • Bake for 40-45 minutes, tossing every 15 minutes.
  • Serve with whipped cream or ice cream and granola on top, if desired.

Nutrition

Calories: 139kcalCarbohydrates: 26gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 56mgPotassium: 186mgFiber: 5gSugar: 17gVitamin A: 39IUVitamin C: 11mgCalcium: 16mgIron: 0.3mg
Keyword cinnamon, dessert, Pears
Tried this recipe?Let us know how it was!
Lemon Coconut Macaroons (Gluten Free, Dairy Free)

Lemon Coconut Macaroons (Gluten Free, Dairy Free)

This recipe might just be the perfect bite of Spring you’ve been looking for! My Lemon Coconut Macaroons started with my nana: she made wonderful macaroons and had a love for coconut that I share, so I couldn’t help but create these melt-in-your-mouth cookies in her honor.

Most Popular Recipes of 2022

Most Popular Recipes of 2022

This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.

Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

My Chili Caramel Brussels Sprouts are an adventure in flavor, featuring a stunning umami glaze and picture perfect caramelization that honestly makes me want to stand over the stovetop and finish them all by myself.

The real star of this dish is the balance of sweet and spicy in the chili caramel glaze: a beautiful golden color and rich, nuanced flavor that pairs perfectly with the roasted brussels sprouts. The sweetness is cut by the kick of chili without being overpowering. Loosely inspired by Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette, this recipe is perfect for Christmas Eve dinner or Christmas Day, pairing beautifully with turkey, beef or ham.

If you, or someone you know doesn’t care for Brussels sprouts, try making them this way and then report back to me. These just might convert them.

Watch Me Make My Chili Caramel Brussels Sprouts

If you’re in need of some more holiday ready sides, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Chili Caramel Brussels Sprouts

Step 1. Heat a frying pan over medium heat and add 1 tablespoon of the oil.

Step 2. Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them.

Step 3. Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.

Step 4. Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine.

Step 5. Add sriracha, fish sauce and lime juice and whisk further to combine.

Step 6. Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce.

Step 7. Serve immediately.

Step 8. Enjoy!

What Else Can I Use?

  • Another high-smoke point oil can be used in place of the coconut oil, such as avocado or vegetable oil
  • Instead of coconut sugar, use brown sugar or white granulated sugar
  • If you don’t have fish sauce, use soy sauce
  • Some pomegranate seeds tossed after cooking makes for an even more obvious holiday side dish
  • Try this technique with large cauliflower florets as well, just be mindful they won’t take quite as long to cook

These Chili Caramel Brussels Sprouts are special because:

They’re a fast and delicious addition to any dinner party

They pack a flavor punch but aren’t overpowerinng

They’re guaranteed to make a brussels sprouts hater stop in their tracks

More Christmas Ready Recipes:

Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy-Free)

Cranberry Red Pepper Jelly (Gluten-Free, Vegan)

Easy Vegan Eggnog

Frosted Gingerbread Blondies (Gluten-Free, Dairy-Free, Grain-Free)

If you make my Chili Caramel Brussels Sprouts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

Featuring a stunning umami glaze and picture perfect caramelization that makes this the perfect side for your Christmas Eve dinner
5 from 1 vote
Prep Time 2 minutes
Cook Time 10 minutes
Course Dinner, Side Dish
Cuisine American
Servings 4 As A Side
Calories 106 kcal

Ingredients
  

  • 2 Tablespoons Coconut oil
  • 3/4 pound Brussels Sprouts trimmed and halved
  • 1⁄4 teaspoon Kosher salt
  • 1 tablespoons Sriracha
  • 1 Tablespoon Coconut sugar or brown sugar
  • 1 teaspoon Fish sauce
  • Juice from 1⁄2 of a lime

Instructions
 

  • Heat a frying pan over medium heat and add 1 tbsp of the oil.
  • Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them. If they start to brown too fast, add a few tablespoons of water to keep them from burning.
  • Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.
  • Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine.
  • Add sriracha, fish sauce and lime juice and whisk further to combine.
  • Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce. Serve immediately.

Nutrition

Calories: 106kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 8364mgPotassium: 343mgFiber: 3gSugar: 5gVitamin A: 647IUVitamin C: 75mgCalcium: 42mgIron: 1mg
Keyword Brussels sprouts, caramel, chili
Tried this recipe?Let us know how it was!
No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)

No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)

The easiest way to make crispy chicken, with guaranteed perfectly crunchy skin and juicy chicken every time, and with only a handful of pantry-essential ingredients, it is an easy dinner to put together at short notice. 

Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy Free, Refined Sugar Free)

Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy Free, Refined Sugar Free)

I can’t think of a more comforting fall dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup.

The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)

The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)

My Bakery-Style Pumpkin Ginger Muffins were so popular that I had to make another variation on the recipe. Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet with warm autumnal spices.

To all of my fellow pumpkin-spice lovers, consider this your go-to pumpkin bread recipe. It’s perfect for breakfast, an afternoon snack, or even dessert! It’s incredibly versatile: you can eat it plain or with your favorite spread (butter, nut butter or even jam), enjoy it on the go, or pull it out when unexpected guests arrive for afternoon tea. Go one step further and surprise a friend of neighbor with a loaf to brighten their day! It may be gluten, dairy, and refined sugar free, but we’re not sacrificing any flavor here.

Watch Me Make My Ultimate Bakery-Style Pumpkin Bread

If you’re in need of some more cozy comfort fall recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Ultimate Bakery-Style Pumpkin Bread

Step 1. Preheat oven and spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.  

Step 2. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.

Step 3. Add to the bowl the pumpkin, coconut oil, and coconut sugar and mix to combine so there are no flour streaks visible.

Step 4. Add the eggs and whisk for 10 seconds more to combine.

Step 5. Transfer the batter to the prepared pan and smooth the top. Using a sharp knife, make a 1 inch slit down the length of the bread. 

Step 6. Sprinkle the top with demerara sugar, if desired.

Step 7. Bake for 55-60 minutes until a tester comes out clean.

Step 8. Cool for 10 minutes in the pan before transferring to a rack to cool completely.

Step 9. Enjoy!

What Else Can I Use?

  • Don’t have coconut sugar? Use brown sugar, or a combination of brown and white instead
  • The Demerara sugar (otherwise known as cane sugar) is optional, but adds that quintessential, crystalized bakery-style crunchy top
  • Use regular all purpose flour instead of gluten free if desired
  • If you have Pumpkin Pie Spice on hand you can replace the ginger, cinnamon, and nutmeg with about 2 teaspoons of that
  • Neutral Oils include vegetable, light olive oil, sunflower oil, canola, and the like. Use any you have.

This Ultimate Bakery-Style Pumpkin Bread is special because:

You get that delicious, melt in your mouth, bakery-style loaf without having to leave your house

The loaf freezes well, perfect for pulling out for unexpected guests

It’s the perfect after school snack because it is gluten free, dairy free and refined sugar free (if you choose to make it this way), great for any variety of dietary requirements

It stays moist and tender for up to 4 days

Comfy Cozy Pumpkin Recipes?

Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

Pumpkin Spice Latte Bread

No-Bake Pumpkin Truffles (Gluten Free, Dairy Free, Refined Sugar Free)

One-Bowl Pumpkin Banana Bundt Cake (Gluten Free)

If you make my Ultimate Bakery-Style Pumpkin Bread, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

The Ultimate Bakery-Style Pumpkin Bread (Gluten-free, Dairy-free, Refined Sugar Free)

Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet with warm autumnal spices
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Course Bread, Brunch, Lunch, Snack, Vegetables
Servings 1 Loaf
Calories 2287 kcal

Ingredients
  

  • ½ cup almond flour
  • 1 ½ cup GF all purpose baking flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 15 oz. pumpkin puree
  • 3 large eggs room temperature
  • ¼ cup neutral oil
  • 1 cup coconut sugar
  • Demerara sugar for sprinkling if desired

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.
  • In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
  • Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
  • Add the eggs and whisk for 10 seconds more to combine.
  • Transfer the batter to the prepared pan and smooth the top.
  • Using a sharp knife, make a 1 inch slit down the length of the bread. This is optional, but it makes for a bakery-style loaf with a slit down the middle.
  • Sprinkle the top with dermera sugar, if desired.
  • Bake for 55-60 minutes until a tester comes out clean.
  • Cool for 10 minutes in the pan before transferring to a rack to cool completely.
  • Enjoy!

Nutrition

Calories: 2287kcalCarbohydrates: 323gProtein: 52gFat: 104gSaturated Fat: 11gPolyunsaturated Fat: 19gMonounsaturated Fat: 42gTrans Fat: 0.3gCholesterol: 491mgSodium: 4791mgPotassium: 1101mgFiber: 39gSugar: 127gVitamin A: 66903IUVitamin C: 18mgCalcium: 927mgIron: 18mg
Keyword Bakery-Style, dairy-free, gluten free, pumpkin, pumpkin loaf, Refined Sugar Free
Tried this recipe?Let us know how it was!
Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need

White Bean + Chicken Sausage Soup with Greens  (Gluten-Free, Dairy Free)

White Bean + Chicken Sausage Soup with Greens (Gluten-Free, Dairy Free)

This soup is for my hungry ladies.  Or men.  Anyone with a stomach and taste buds really. It’s hearty, healthy, and so satisfying… a real meal in a bowl type of soup.  It comes together in just 30 minutes but tastes like it’s been simmering…

Company Cranberry Almond Bundt Cake  (Gluten-Free, Dairy Free)

Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy Free)

When I was testing this Company Cranberry Almond Bundt Cake recipe, I posted it to my Instagram stories and I received a ton of messages eagerly asking for the recipe.  I don’t blame you, it’s exactly what I want to be eating this time of year.

The combination of almond, cranberries, and orange just sings “the holidays are here.”  When I made it, everyone in my house loved it (even though my kids did pick the cranberries out).

This cake will become a part of my yearly holiday baking plan, and here’s why:

  1. It freezes beautifully, so it’s easy to have this on hand for impromptu guests.
  2. It’s quite pretty with very little effort thanks to the golden crumb and ruby red cranberries.
  3. It is simple to make
  4. It is a safe bet that almost anyone will want a piece of this come December.  It is everything the holidays are… nostalgic, sweet, and welcoming

Kathleen Ashmore's Company Cranberry Almond Bundt Cake Mix

How To Make My Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy Free)

Step 1. Preheat oven and spray your bundt pan with nonstick baking spray.

Step 2. Using an electric mixer, cream together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy.

Step 3. Add the eggs one at a time, beating after each egg. Add almond milk and orange juice and mix briefly to combine.

Step 4. In a separate bowl, stir together the flours, baking soda, baking powder, and salt. 

Step 5. Add dry mixture to wet, 1/3 at a time. Mix until combined.

Step 6. Stir in the cranberries by hand.

Step 7. Transfer batter to the prepared pan and bake for 60-70 minutes.

Step 8. Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.

Step 9. Dust cooled cake with the powdered sugar and serve.

Step 10. Enjoy!

cranberry cake

What Else Can I Use?

  • I use a 10-inch, 12 cup nonstick bundt pan for this.  If you don’t have nonstick, make sure to grease the pan very, very well.
  • These can easily be made into muffins, it’ll yield about two dozen of them, just adjust the baking time.
  • If you only have frozen cranberries, simply defrost them and use in place of the fresh.
  • Feel free to replace the coconut oil with butter if that’s what you have.  It will behave much the same way.
  • I use Gluten-Free All Purpose Flour in this cake, but you can certainly swap in regular all purpose flour.
cranberry cake

This Company Cranberry Almond Bundt Cake is special because:

It can be served practically any time of day (my favorite kind):
– For breakfast or brunch with coffee
– For afternoon tea
– For a cozy and casual after dinner dessert

cranberry cake

More Delicious Holiday Baking:

Frosted Gingerbread Blondies (Grain-Free, Gluten-Free, Dairy-Free)

One Bowl Pumpkin Banana Bundt Cake (Gluten-Free)

Chocolate Olive Oil Cake (Gluten-Free, Dairy-Free)

Carrot Spice Snacking Cake (Gluten-Free, Oil/Butter Free, Refined Sugar Free)

If you make my Company Cranberry Almond Bundt Cake, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

cranberry cake

Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy-Free)

This moist, delicious bundt cake gives you all the holiday cozies, and is pretty enough for any visitors stopping by.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 16 people
Calories 318 kcal

Equipment

  • 10 inch bundt pan

Ingredients
  

  • 1 cup coconut oil, room temperature
  • 1 2/3 cup granulated sugar
  • 1 orange, zested and juiced
  • 5 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2 cups Gluten-Free all purpose flour blend
  • 1 cup blanched almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp Kosher salt
  • 1/2 cup unsweetened almond milk
  • 2 cups fresh cranberries, rinsed
  • Powdered sugar, for serving

Instructions
 

  • Preheat oven to 350 Degrees F.
  • Spray a 12-cup bundt pan with nonstick baking spray.
  • Using an electric mixer, cream together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy, about 2 minutes.
  • Add the eggs one at a time, beating after each egg and scraping down sides of bowl as needed. Add almond milk and orange juice and mix briefly to combine.
  • In a separate bowl, stir together the flours, baking soda, baking powder, and salt.
  • Add 1/3 of the flour mixture to the liquids, beat on low to combine, and continue until it's all mixed together. This will prevent the flour from flying all over the kitchen!
  • Stir in the cranberries by hand.
  • Transfer batter to the prepared pan and bake on a baking sheet until a cake tester comes out just clean, 60-70 minutes.
  • Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.
  • Dust cooled cake with the powdered sugar and serve.

Nutrition

Serving: 116thCalories: 318kcalCarbohydrates: 35gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 51mgSodium: 234mgPotassium: 39mgFiber: 3gSugar: 23gVitamin A: 89IUVitamin C: 4mgCalcium: 58mgIron: 1mg
Keyword birthday cake, bundt, Christmas, cranberry
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