Raisin Pumpkin Bread Gluten Free Recipe

Name: Raisin Pumpkin Bread Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a 9x5x3-inch loaf pan.
3
Beat brown sugar and butter together in a mixing bowl.
4
Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture.
5
Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture.
6
Fold raisins into the resulting batter; pour into prepared loaf pan.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
8
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup packed brown sugar, 1/4 cup butter, softened, 1 cup canned pumpkin, 2 eggs, and more.

Yes, Raisin Pumpkin Bread Gluten Free falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raisin Pumpkin Bread Gluten Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions