Pumpkin Bread

Adapted from Once Upon a Chef.


  • 2 cups Bob’s Red Mill 1-to-1 gluten free flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1½ sticks (¾ cup) unsalted butter, softened
  • 2 cups sugar (short it a bit)
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin
  • 1 cup raw pecan halves (or to taste)
  • 1 cup raisins (or to taste)


Preheat the oven to 325°F and set an oven rack in the middle position.

Generously grease 4 mini or 2 regular loaf pans with butter.

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

In a large bowl, beat the butter and sugar with electric mixer on medium speed until just blended.

Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes.

Beat in the pumpkin. The mixture might look grainy and curdled at this point – that’s okay.

Add the flour mixture and mix on low speed until combined.

Fold in pecans and raisins.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean.

Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

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