Raisin Pumpkin Bread Gluten Free recipe

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Ingredients

¾ cup packed brown sugar
¼ cup butter, softened
1 cup canned pumpkin
2 eggs
½ cup low-fat buttermilk
¼ cup maple syrup
2 cups gluten-free all-purpose flour (such as Better Batter®)
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon ground cloves
½ cup raisins

Nutrition Info

108.6 calories
carbohydrate: 19 g
cholesterol: 28.5 mg
fat: 3.6 g
fiber: 0.7 g
protein: 1.3 g
saturatedFat: 2.1 g
servingSize: -
sodium: 230.6 mg
sugar: 16.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.

  2. Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup, beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl, blend into the pumpkin mixture. Fold raisins into the resulting batter, pour into prepared loaf pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

1 loaf

Recipe Note

I have to eat gluten free. My husband doesn't have to but he does. When I make the food homemade it is so much like what we have always known that it isn't a hardship. This is a lovely, moist pumpkin raisin bread. I use Better Batter® Gluten-Free all-purpose flour. I measure by weight and that has made all the difference! I refuse to use bean flour mixes;who wants bean flavor in their sweets? Let it cool completely or it will not hold together. Once it is cooled you can slice and serve. Enjoy!

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