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My review
Raisin Pumpkin Bread Gluten Free
2
SBERGERON00
"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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Ingredients
1 h 10 m servings 109Original recipe yields 16 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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
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Reviews
Read all reviews 1213 Ratings
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Most helpful positive review
11/15/2013
This is a great recipe liked by both gf and non-gf eaters. The only change I made was to sub flax seed for the xanthan gum...just personal preference.. and baked in a bar pan. It made a wonder...
Most helpful critical review
12/30/2017
I wasn't too happy with this recipe. It was on the dry side.
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11/15/2013
This is a great recipe liked by both gf and non-gf eaters. The only change I made was to sub flax seed for the xanthan gum...just personal preference.. and baked in a bar pan. It made a wonder...
12/5/2014
Very good bread - think non gf people would enjoy it too. I enjoy cinnamon, so used more, about 3 tsp. I didn't have xanthan gum in my gf flour mixture, so added in a bit of ground flaxseed.
10/3/2014
very good. this bread was amazing I used honey instead of maple syrup but still very good
9/21/2013
This was really good. Could use some more spice, but it's very moist and delicious. I will definitely be making this again!
11/4/2018
Overall really good bread. I gave it 4 stars too as is a little dry. I may add a little oil or fat to this if I make it again.
10/13/2018
I made this last week and am just starting to use some gluten free recipes simply because I have come to realize that I feel better, and less bloated when I swap out some baked goods especially...
6/25/2018
Very good loaf. Raised well and just like its gluten counterpart.
6/18/2018
I used to have an awesome recipe for pumpkin cookies but I haven’t been able to find it for a long time. This recipe is the closest I’ve gotten to that same flavor and texture. I made muffins in...