RAISIN PUMPKIN BREAD GLUTEN FREE Recipe
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)
Prep time: | American |
Cook time: | Servings: 8 |
Ingredients
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Directions
- 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.
- BEAT BROWN SUGAR AND BUTTER TOGETHER IN A MIXING BOWL.
- ADD 1 CUP PUMPKIN, EGGS, BUTTERMILK AND MAPLE SYRUP AND CONTINUE BEATING WITH BROWN SUGAR AND BUTTER.
- 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.
- FOLD THE RAISINS INTO BATTER.
- PUT BATTER INTO PARCHMENT PAPER LINED LOAF PAN.
- BAKE IN PREHEATED OVEN FOR 45 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. TOP WILL START TO BROWN.