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(<sup>&reg;</sup>) 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!

Stephanie Power Bergeron
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.

    Advertisement
  • 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

109 calories; 3.6 g total fat; 29 mg cholesterol; 231 mg sodium. 19 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 wonderful replacement for pumpkin bars. Thanks for the recipe. Read More
(6)

Most helpful critical review

Rating: 2 stars
12/30/2017
I wasn't too happy with this recipe. It was on the dry side. Read More
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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 wonderful replacement for pumpkin bars. Thanks for the recipe. Read More
(6)
Rating: 5 stars
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 wonderful replacement for pumpkin bars. Thanks for the recipe. Read More
(6)
Rating: 5 stars
12/05/2014
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. Read More
(3)
Advertisement
Rating: 5 stars
10/03/2014
very good. this bread was amazing I used honey instead of maple syrup but still very good Read More
(2)
Rating: 5 stars
09/22/2013
This was really good. Could use some more spice but it's very moist and delicious. I will definitely be making this again! Read More
(1)
Rating: 4 stars
06/26/2018
Very good loaf. Raised well and just like its gluten counterpart. Read More
Advertisement
Rating: 5 stars
03/28/2016
Loved this bread! Made the recipe like it was written and it was amazing!.Thank you for a great GF recipe! Read More
Rating: 5 stars
06/18/2018
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 instead of bread... baked them for 20 mins. They re so delicious!! Thanks for the great recipe! Read More
Rating: 4 stars
11/22/2015
made this recipe as stated and it was good. plan to add it to my favorite GF recipes. I baked it in small loaf pans. Read More
Rating: 4 stars
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 with gluten free recipes and everything I have made so far is really good. Thanks for the recipe. I'll make it again and again. Read More
Rating: 2 stars
12/30/2017
I wasn't too happy with this recipe. It was on the dry side. Read More