PUMPKIN RAISIN BREAD


This was easy to make, and a tasty snacking bread.  Also great for breakfast too.  This was not the greatest picture, I still struggle with learning how to use a camera...some days the pictures work out ok, then other days, I ask myself "what am I doing with this camera?"  Oh well, one day it will come together, I hope!

1 cup Sorghum flour
1/2 cup Brown rice flour
1/2 cup cornstarch
3/4 tsp. Baking Soda
1 tsp. gluten free Baking Powder
1 tsp. Xanthan gum
1 tsp. cinnamon, and ground ginger
1/4 tsp. ground cloves
3/4 cup honey
2 eggs, beaten well
4 Tblsp. melted butter
one 398 ml. can of pure pumpkin
2/3 cup raisins

Preheat the oven to 350 degrees, lightly grease and flour a loaf pan.
In a medium sized bowl, whisk together all of the dry ingredients.  In a separate bowl, beat the eggs well, adding in the pumpkin, butter, and honey.  Mix well to combine.  Add the wet ingredients to the dry, mixing well to incorporate.  Fold in the raisins, and pour batter into the prepared loaf pan, smoothing out the top and edges with a spatula.  Bake 1 hour.  Turn onto a wire rack, and cool completely before slicing.

Ina Gawne
author

Leave a Reply

Your email address will not be published. Required fields are marked *

September 15, 2010
closearrow-circle-o-downbarschevron-up-circle