Raisin Pumpkin Bread Gluten Free
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1 cup canned pumpkin
- 2 eggs
- 1/2 cup low-fat buttermilk
- 1/4 cup maple syrup
- 2 cups gluten-free all-purpose flour (such as Better Batter)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/2 cup raisins
- 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.
brown sugar, butter, pumpkin, eggs, lowfat buttermilk, maple syrup, flour, baking powder, salt, ground cinnamon, ground nutmeg, baking soda, ground cloves, raisins
Taken from allrecipes.com/recipe/raisin-pumpkin-bread-gluten-free/ (may not work)