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Tips From The Kitchen
- Make sure to use fresh pumpkin puree for the best texture and flavor.
- Don’t overmix the batter; gently fold ingredients to keep the bread light.
- Test doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs.
Ingredients 0/14
Why You'll Want This Again
This bread is moist and naturally sweet thanks to the pumpkin and raisins. It’s a great choice for those avoiding gluten but still wanting a comforting, homemade loaf. The flavors are warm and perfect for cozy mornings or afternoon snacks.
Directions
Heat your oven to 350°F (175°C) and greasing a 9x5x3-inch loaf pan. In a large bowl, cream together the brown sugar and butter until smooth. Then, mix in the pumpkin, eggs, buttermilk, and maple syrup until everything is well combined. In another bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves. Gradually add the dry ingredients to the pumpkin mixture, stirring just until everything comes together. Fold in the raisins gently, then pour the batter into your prepared pan. Bake for about 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Great Ways To Serve
Enjoy slices plain or spread with butter or cream cheese. It pairs wonderfully with a cup of tea or coffee. You can also toast it lightly and add a drizzle of honey for extra sweetness.
Storage Suggestions
Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin puree. Cook and puree the pumpkin first, then measure out 1 cup for the recipe.
What can I substitute for buttermilk in this recipe?
You can use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a buttermilk substitute.
Is there a way to make this bread nut-free?
This recipe is naturally nut-free, but always check your gluten-free flour blend ingredients to ensure no nuts are included.
Can I omit the raisins or replace them with something else?
Yes, you can omit raisins or substitute with chopped nuts, dried cranberries, or chocolate chips if you prefer.
How do I know when the bread is fully baked?
Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Can I freeze the bread after baking?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Will this bread be moist or dry?
This bread is moist thanks to the pumpkin and buttermilk, but avoid overbaking to keep it tender.
Can I use a different gluten-free flour blend?
Yes, but choose a blend that includes xanthan gum or a similar binder to ensure good texture.
