Raisin Pumpkin Bread Gluten Free
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!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- ¾cup packed brown sugar
- ¼cup butter, softened
- 1cup canned pumpkin
- 2eggs
- ½cup low-fat buttermilk
- ¼cup maple syrup
- 2cups gluten-free all-purpose flour (such as Better Batter®)
- 2teaspoons baking powder
- ½teaspoon salt
- ½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ¼teaspoon baking soda
- ¼teaspoon ground cloves
- ½cup raisins
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.Step 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.Step 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.