Pumpkin Bread GF

Pumpkin Bread GF

2 cups 1:1 gluten free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fiine sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
3/4 cup golden raisins

2 room temperature eggs beaten
1-15 ox can of pumpkin puree
1/4 cup buttermilk
2 tsp pure vanilla extract
1/3 cup avocado oil
1 packed cup light brown sugar

Preheat oven to 350 F. Mix dry ingredients including raisins with a spoon or whisk and set aside. In a separate bowl mix wet ingredients in order, adding each one and stirring till blended. Pour wet ingredients into dry ingredients and stir till incorporated. Prepare your 9 x 5 inch loaf pan with parchment paper. Brush oil on the inside of the parchment paper which will touch the batter. Pour batter into pan, it will fill the pan to about one inch from the top. Drop pan on oven mitts several times to remove andy air bubbles. Bake in oven 60 to 70 minutes till toothpick inserted in middle of bread comes out clean.

Remove from oven, place on rack and let sit for 5 minutes. Next pull up parchment paper to remove bread from loaf pan. Let sit on rack about 10 minutes, then peel off parchment paper and continue to let bread cool off on rack till room temperature. Bread is dense, moist, aromatic, and delicious. I forgot to take a photo after removing bread from the oven. I've been reading about higher altitude baking. My elevation is about 2200 ft. I may try two loaf pans next time to see if the bread rises more. Baking is similar to making pottery, there is a lot of chemistry involved.

Enjoy !