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!
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Recipe Summary
Ingredients
16
Original recipe yields 16 servings
Directions
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; protein 1.3g 3% DV; carbohydrates 19g 6% DV; fat 3.6g 6% DV; cholesterol 28.5mg 10% DV; sodium 230.6mg 9% DV.
Full Nutrition
