Raisin Pumpkin Bread Gluten Free
My answer is often gluten free fried polenta.
Recipe Summary Raisin Pumpkin Bread Gluten Free
I have to eat gluten free. My husband doesn't have to but he does. When I make the food homemade it is so much like what we have always known that it isn't a hardship. This is a lovely, moist pumpkin raisin bread. I use Better Batter® Gluten-Free all-purpose flour. I measure by weight and that has made all the difference! I refuse to use bean flour mixes; who wants bean flavor in their sweets? Let it cool completely or it will not hold together. Once it is cooled you can slice and serve. Enjoy!Ingredients | Polenta Gluten Free Bread¾ cup packed brown sugar¼ cup butter, softened1 cup canned pumpkin2 eggs½ cup low-fat buttermilk¼ cup maple syrup2 cups gluten-free all-purpose flour (such as Better Batter®)2 teaspoons baking powder½ teaspoon salt½ teaspoon ground cinnamon½ teaspoon ground nutmeg¼ teaspoon baking soda¼ teaspoon ground cloves½ cup raisinsDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.If you have a gluten-free flour mix that doesn't have xanthan gum in the mix, you will want to add 1 teaspoon of xanthan gum with the dry ingredients. This helps the bread hold together and allows it to create the lovely bread texture.Info | Polenta Gluten Free Breadprep: 15 mins cook: 55 mins total: 1 hr 10 mins Servings: 16 Yield: 1 loaf
TAG : Raisin Pumpkin Bread Gluten FreeBread, Quick Bread Recipes, Pumpkin Bread Recipes,
