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)
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
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 205 | |
| Calories from Fat 61 | 30% |
| Total Fat 6.94g | 9% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 564mg | 24% |
| Potassium 178mg | 5% |
| Total Carbs 36.07g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 32.34g | 22% |
| Protein 1.9g | 3% |
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