Raisin Pumpkin Bread Gluten Free
Thanks to this recipe, eating gluten-free doesn’t preclude you from enjoying raisin and pumpkin quick bread.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Clean and grease a 9x5x3-inch loaf pan.
In a mixing bowl, combine butter and brown sugar.
Beat in the pumpkin, eggs, buttermilk, and maple syrup after adding the pumpkin.
In a separate bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves; stir into the pumpkin mixture.
Pour the resulting batter into the prepared loaf pan and fold in the raisins.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
Before being removed to completely cool on a wire rack, let the food cool in the pans for 10 minutes.