Gluten-Free Pumpkin Bread Featuring Raisins

Step 1

Start by heating your oven to 350°F (175°C) and grease a 9x5x3-inch loaf pan so the bread doesn’t stick. In a large bowl, cream together the brown sugar and butter until smooth. Then add the pumpkin, eggs, buttermilk, and maple syrup, mixing everything well. In another bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the raisins so they’re evenly spread throughout the batter. Pour the batter into your prepared pan and bake for about 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.