Raisin Pumpkin Bread Gluten Free

Raisin Pumpkin Bread Gluten Free
  • 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


  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.

04/15/2018
Raisin Pumpkin Bread Gluten Free, recipe PT15M PT1H 5 455 calories

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