Cinnamon Raisin Pumpkin Bread | Gluten Free

Ingredients

  • 1 cup All-Purpose Gluten-Free Flour ( I used Bob's Red Mill)
  • 1/2 cup Buckwheat Flour
  • 1/4 cup Almond Meal
  • 1 tsp Baking Soda
  • 2 tsp Xanthan Gum
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 cup Olive Oil
  • 1/4 cup Brown Sugar, packed
  • 1/4 cup Coconut Sugar
  • 1/8 cup Maple Syrup
  • 1 tbs Vanilla Extract
  • 2 Eggs
  • 1 cup Canned Pumpkin
  • 6 oz Plain Greek Yogurt (a little more than half a cup)
  • 1 cup Raisins
  • 1 tbs sugar and 1 tsp cinnamon, for topping

Instructions

  1. Preheat your oven to 350 degrees
  2. Butter your bread pan generously and set aside.
  3. In a medium sized mixing bowl add your flours, almond meal, xanthan gum, baking soda, salt and spices. Whisk them all together until everything is evenly combined.
  4. In a large mixing bowl, whisk together your brown sugar, coconut sugar and olive oil until it is smooth. Make sure to break up any lumps and whisk very well.
  5. Add your eggs in one at a time and continue to whisk together until the eggs are completely mixed into the sugar and oil.
  6. Using a wooden spoon, mix in your pumpkin and your Greek yogurt. Gently stir together until the whole mixture comes together.
  7. Add your flour mixture, a little at a time, into your liquid mixture.
  8. Stir until it is completely combined.
  9. Gently fold in your raisins until they are evenly distributed throughout the mixture.
  10. Using a baking spatula, add your mixture into your buttered loaf pan. Smooth out the top of your bread to the best of your abilities.
  11. Mix together your sugar and cinnamon for your topping. Sprinkle it evenly on top of your unbaked bread.
  12. Pop your bread into the oven and bake for 50-60 minutes. Your bread is done when the top has a nice golden brown crust and is no longer doughy in the center. When a knife or cake tester is inserted into the middle of your loaf it should come out cleanly.
  13. Let your loaf cool for fifteen minutes and serve.

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