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Tasty Recipes Raisin Pumpkin Bread Gluten Free

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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!"

Ingredients :

  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/2 cup low-fat buttermilk
  • 1/4 cup maple syrup
  • 2 cups gluten-free all-purpose flour (such as Better Batter®)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/2 cup raisins

Instructions :

Prep : 15M Cook : 16M Ready in : 1H10M
  • 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.

Notes :

  • If you have a gluten-free flour mix that doesn't have xanthan gum in the mix, you will want to add 1 teaspoon of xanthan gum with the dry ingredients. This helps the bread hold together and allows it to create the lovely bread texture.

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