Pumpkin Recipe ⋇ 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!

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

Cooking Directions

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.

Nutrition Facts

• calories108.6
• carbohydrateContent19 g
• cholesterolContent28.5 mg
• fatContent3.6 g
• fiberContent0.7 g
• proteinContent1.3 g
• saturatedFatContent2.1 g
• sodiumContent230.6 mg
• sugarContent16.6 g