Raisin-Pumpkin Bread (Gluten Free)

Ingredients

• 1 cup of pumpkin puree
• 1 cup of brown sugar
• 1/2 cup of melted butter
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of salt
• 2 eggs
• 1 cup of raisins
• 2 cups of gluten-free flour

Directions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together the pumpkin puree, sugar, melted butter, baking soda, baking powder, spices, and salt.
3. Add the eggs and mix until combined.
4. Stir in the raisins and gluten-free flour until just combined.
5. Pour the batter into a greased 9x5 inch loaf pan.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.

Interesting Facts

• This bread can be stored at room temperature, tightly wrapped, for up to 5 days.
• You can substitute the raisins for other dried fruits like cranberries or apricots.
• You can also substitute the gluten-free flour for regular all-purpose flour if you don't need the bread to be gluten-free.