RAISIN PUMPKIN BREAD GLUTEN FREE

Raisin Pumpkin Bread Gluten Free image

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!

Provided by Stephanie Power Bergeron

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 230.6 mg, Sugar 16.6 g