Recipe by SBERGERON00
"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!"
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packed brown sugar
gluten-free all-purpose flour (such as Better Batter®)
This is a great recipe liked by both gf and non-gf eaters. The only change I made was to sub flax seed for the xanthan gum...just personal preference.. and baked in a bar pan. It made a wonderful replacement for pumpkin bars. Thanks for the recipe.
This was really good. Could use some more spice, but it's very moist and delicious. I will definitely be making this again!
Very good bread - think non gf people would enjoy it too. I enjoy cinnamon, so used more, about 3 tsp. I didn't have xanthan gum in my gf flour mixture, so added in a bit of ground flaxseed.
very good. this bread was amazing I used honey instead of maple syrup but still very good
* Percent Daily Values are based on a 2,000 calorie diet.
Raisin Pumpkin Bread Gluten Free
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 37
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