As a child, my mom always made what I consider to be the world’s best pumpkin bread around this time of year and ever since I have been hooked on just about anything pumpkin! Her pumpkin bread is moist and delicious and ADDICTING! While it is almost a shame that pumpkin bread isn’t baked throughout the year (this recipe is made with canned pumpkin so it is readily available anytime), I think making it available for a “limited time” helps it keep it’s magic.
This year I convinced my mom (love you, mom!) to share her recipe with me, and you, and I have been baking it with my son with hopes that he too will have delicious and magical memories of his mom and pumpkin bread. The recipe has been given a twist to make it gluten free, but if gluten isn’t an issue for you just use regular flour and omit the xanthan gum.
I hope you enjoy it as much as we do! Get it while you can!
- 2/3 c softened butter
- 2 2/3 c sugar
- 4 eggs
- 1 16 oz can pumpkin
- 2/3 c water
- 3 1/3 c gluten free flour
- 2.5 teaspoons xanthan gum
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon cloves
- 3/4 c raisins
- 2/3 c chopped nuts (optional)
- Heat oven to 350 degrees.
- Grease 2 loaf pans and line the bottom with wax paper.
- Cream together softened butter and sugar in a mixing bowl until fluffy.
- Add eggs, water, and pumpkin and beat together.
- Blend in flour, salt, baking soda, baking powder, cloves, and cinnamon.
- Stir in raisins and nuts (optional).
- Bake for 50-60 minutes or until baked through. (Check with a toothpick)
- The recipe has been given a twist to make it gluten free, but if gluten isn't an issue for you just use regular flour and omit the xanthan gum.