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Raisin Pumpkin Bread Gluten Free

Raisin Pumpkin Bread Gluten Free

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SBERGERON00

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!

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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.
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Reviews

cole_93
3
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.

Eloise
1
9/21/2013

This was really good. Could use some more spice, but it's very moist and delicious. I will definitely be making this again!

dd desserts
0
10/3/2014

very good. this bread was amazing I used honey instead of maple syrup but still very good