Name: Raisin Pumpkin Bread Gluten Free
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
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

Raisin Pumpkin Bread Gluten Free

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Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Indulge in a delightful gluten-free raisin and pumpkin quick bread.

Ingredients:

0.75 cup packed brown sugar
0.25 cup butter, softened
1 cup canned pumpkin
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
0.25 teaspoon ground cloves
0.5 cup raisins

Instructions:

Preheat your oven to 350°F (175°C) and generously grease a 9x5x3-inch loaf pan.
In a mixing bowl, cream together brown sugar and butter until smooth. Incorporate pumpkin, eggs, buttermilk, and maple syrup into the mixture. In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves; gradually fold this dry mixture into the pumpkin batter. Gently mix in raisins and transfer the batter into a loaf pan.
Bake in the preheated oven for 55 to 60 minutes until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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