Makes 1 loaf. Difficulty
1-1/2 cup gf flour 1/2 cup fine yellow cornmeal 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon cardamom 1/4 teaspoon ground mace 1/4 teaspoon ground cinnamon 2 large eggs 3/4 cup packed brown sugar 1/2 cup granulated sugar 1 cup canned pumpkin puree 1-1/2 teaspoons pure vanilla extract 1/4 cup vegetable oil 1 cup golden raisins 1/2 cup pecans, chopped
Preheat the oven to 350°F. Grease a 9x5x3 inch loaf pan. Set aside.
In a medium bowl, whisk together the gf flour, cornmeal, baking powder, baking soda, salt, ginger, cardamom, mace and cinnamon. Set aside.
In a large bowl, whisk the eggs for about 1 minute or until frothy. Add the brown sugar and granulated sugar and continue to whisk until thickened, about 2 minutes. Add the pumpkin, vanilla and vegetable oil and stir until smooth. Add the dry ingredients and stir getnly until just combined. Stir in the raisins and pecans. Scrape the batter into the prepared baking pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the pan on a wire rack for about 15-20 minutes before releasing the bread from the pan. When cool, remove the bread from the pan and set on a wire rack to cool completely. To serve, cut with a serrated knife.
We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe. To purchase this flour please click the link below in our Recommended Tools section.