Raisin Pumpkin Bread Gluten Free

Raisin Pumpkin Bread Gluten Free

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"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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1 h 10 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
  2. 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.
  3. 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.


  • Cook's Note:
  • 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.


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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 wonder...

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

This was really good. Could use some more spice, but it's very moist and delicious. I will definitely be making this again!

made this recipe as stated and it was good. plan to add it to my favorite GF recipes. I baked it in small loaf pans.

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