Raisin Pumpkin Bread Gluten Free

Name: Raisin Pumpkin Bread Gluten Free
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 0.75 cup packed brown sugar; 0.25 cup butter, softened; 1 cup canned pumpkin; 2 eggs; 0.5 cup low-fat buttermilk; 0.25 cup maple syrup; 2 cups gluten-free all-purpose flour (such as Better Batter®); 2 teaspoons baking powder; 0.5 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon baking soda; 0.25 teaspoon ground cloves; 0.5 cup raisins

4.2

(13)

12 Reviews

5 Photos

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!

Recipe by Stephanie Power Bergeron

Published on March 5, 2020

5

Prep Time:

15 mins

Cook Time:

55 mins

Total Time:

1 hrs 10 mins

Servings:

16

Yield:

1 loaf

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

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.

Nutrition Facts (per serving)

109	Calories
4g	Fat
19g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 109
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	11%
Cholesterol 29mg	10%
Sodium 231mg	10%
Total Carbohydrate 19g	7%
Dietary Fiber 1g	3%
Total Sugars 17g
Protein 1g
Vitamin C 1mg	4%
Calcium 65mg	5%
Iron 1mg	3%
Potassium 99mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.