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
- Preheat your oven to 350 degrees
- Butter your bread pan generously and set aside.
- 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.
- 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.
- Add your eggs in one at a time and continue to whisk together until the eggs are completely mixed into the sugar and oil.
- Using a wooden spoon, mix in your pumpkin and your Greek yogurt. Gently stir together until the whole mixture comes together.
- Add your flour mixture, a little at a time, into your liquid mixture.
- Stir until it is completely combined.
- Gently fold in your raisins until they are evenly distributed throughout the mixture.
- 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.
- Mix together your sugar and cinnamon for your topping. Sprinkle it evenly on top of your unbaked bread.
- 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.
- Let your loaf cool for fifteen minutes and serve.
