Pumpkin Raisin Bread

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If the Fall season had a flavor it would taste like this bread.


  • 3/4 cup brown sugar, packed
  • 1/4 cup butter, softened
  • 1 cup pumpkin, canned, plain
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/4 cup maple syrup
  • 1/2 tsp. vanilla extract
  • 2 cups Hodgson Mill Gluten Free All Purpose Baking Flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground cloves
  • 1/2 cup golden raisins
  • 1/2 cup walnuts, chopped, optional


Start with all ingredients at room temperature.

Preheat oven to 350°F. and grease a standard 9x5x3-inch loaf pan.

Beat brown sugar and butter together in a mixing bowl.  Add pumpkin, eggs, buttermilk, maple syrup and vanilla to sugar mixture and beat to combine.

In separate bowl combine flour, baking powder, salt, cinnamon, nutmeg, baking soda and cloves.

Blend dry mixture into pumpkin mixture and fold in raisins (and nuts if using).  Pour batter into prepared loaf pan.

Bake in preheated oven 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Cool in pan for 10 minutes then turn loaf out onto cooling rack.  Let loaf cool completely before slicing to avoid crumbling.

*It is crucial to let this bread cool completely before slicing.


*If you don’t keep buttermilk on hand make your own substitute with 1/2 Tbsp. of vinegar, or lemon juice, and milk to measure 1/2 cup.  Let stand for 5 minutes before adding to other ingredients.



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