Description
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!
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 16