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  • RAISIN PUMPKIN BREAD GLUTEN FREE

    1 vote
    RAISIN PUMPKIN BREAD GLUTEN FREE
    Prep time:
    Cook time:
    Servings: 8
    by Lillie Ann Passwaiter
    76 recipes
    		 >
    EATING GLUTEN-FREE DOESN'T MEAN YOU CAN'T HAVE A RAISIN AND PUMPKIN QUICK BREAD, THANKS TO THIS RECIPE. RECIPE FOR BUTTERMILK SUBSTITUTE: 1/2 CUP ORGANIC MILK 1/2 TABLESPOON ORGANIC CIDER VINEGAR OR LEMON JUICE. 1 CAN ORGANIC PUMPKIN = 2 CUPS (CAN DOUBLE RECIPE)

    Ingredients

    • 3/4 CUP PACKED ORGANIC BROWN SUGAR
    • 1/4 CUP ORGANIC BUTTER, SOFTENED
    • 1 CUP ORGANIC CANNED PUMPKIN = 1 CAN IS 2 CUPS
    • 2 ORGANIC EGGS
    • 1/2 CUP BUTTERMILK SUBSTITUTE, SEE ABOVE RECIPE
    • 1/4 CUP ORGANIC MAPLE SYRUP
    • 2 CUPS GLUTEN-FREE ORGANIC ALL-PURPOSE FLOUR
    • 1 1/2 TEASPOON ORGANIC XANTHAN GUM
    • 2 TEASPOONS ORGANIC BAKING POWDER
    • 1/2 TEASPOON ORGANIC SALT
    • 1/2 TEASPOON ORGANIC GROUND CINNAMON
    • 1/2 TEASPOON ORGANIC GROUND NUTMUG
    • 1/4 TEASPOON ORGANIC BAKING SODA
    • 1/4 TEASPOON ORGANIC GROUND CLOVES
    • 1/2 CUP ORGANIC RAISINS

    Directions

    1. PREHEAT OVEN TO 350 DEGREES F. GREASE A 9 X 5 X 3 INCH LOAF PAN OR USING PAN WITH 8 MINI LOAVES AND LINE WITH CUT PARCHMENT PAPER FOR PERFECT LOAVES.
    2. BEAT BROWN SUGAR AND BUTTER TOGETHER IN A MIXING BOWL.
    3. ADD 1 CUP PUMPKIN, EGGS, BUTTERMILK AND MAPLE SYRUP AND CONTINUE BEATING WITH BROWN SUGAR AND BUTTER.
    4. COMBINE THE GLUTEN-FREE FLOUR, XANTHAN GUM, BAKING POWDER, SALT, CINNAMON, NUTMEG, BAKING SODA AND CLOVES IN SEPARATE BOWL. BLEND INTO THE PUMPKIN MIXTURE UNTIL SMOOTH.
    5. FOLD THE RAISINS INTO BATTER.
    6. PUT BATTER INTO PARCHMENT PAPER LINED LOAF PAN.
    7. BAKE IN PREHEATED OVEN FOR 45 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. TOP WILL START TO BROWN.

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