Raisin Pumpkin Bread Gluten Free

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

Directions

Preheat 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.