Raisin Pumpkin Bread Gluten Free
Recipe by Stephanie Power Bergeron from allrecipes.com
1 Hr. 10 Mins.
Ingredients
16
16 servings
- •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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
- 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.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 109
- Carbohydrate: 19g
- Fat: 4g
- Fiber: 1g
- Protein: 1g
- Sugar: 17g
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