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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.
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.
- 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.
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.
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.
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