Raisin Pumpkin Bread Gluten Free

Eating gluten-free doesn't mean you can't have a raisin and pumpkin quick bread, thanks to this recipe.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 109 Calories

Ingredients

• 2 eggs
• 2 teaspoons baking powder
• 1 cup canned pumpkin
• 2 cups gluten-free all-purpose flour (such as Better Batter®)
• 0.5 teaspoon ground nutmeg
• 0.25 cup butter, softened
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup raisins
• 0.75 cup packed brown sugar
• 0.25 teaspoon baking soda
• 0.25 teaspoon ground cloves
• 0.25 cup maple syrup
• 0.5 cup low-fat buttermilk

Recipe Instructions

Step 1

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

Step 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.

Step 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.