Pumpkin Raisin Bread

Add a review

Dietary: Gluten-Free, Kosher, Peanut-Free, Soy-Free, Vegetarian, Whole Grain

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

Prep: 5 min
Total Time: 1 h
Yield: 1 loaf


  • 1/4 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 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
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 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.
  • Notes: 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.