Raisin Pumpkin Bread Gluten Free
Description
Eating gluten-free doesn't mean you can't have a raisin and pumpkin quick bread, thanks to this recipe.
Ingredients
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3/4 cup packed brown sugar
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1/4 cup butter, softened
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1 cup canned pumpkin
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2 eggs
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1/2 cup low-fat buttermilk
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1/4 cup maple syrup
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2 cups gluten-free all-purpose flour (such as Better Batter®)
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon baking soda
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1/4 teaspoon ground cloves
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1/2 cup raisins
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.