Description
Pumpkin Pecan Cobbler is a warm, cozy dessert bursting with bright lemon flavor, juicy raspberries, and a tender gluten-free crumb finished with a sweet citrus glaze.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries tossed with 1 tablespoon gluten-free flour
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice (for glaze)
- 1/2 teaspoon lemon zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper.
- Beat softened butter and sugar until light and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, Greek yogurt, and vanilla extract.
- Whisk together gluten-free flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually fold dry ingredients into wet ingredients without overmixing.
- Gently fold in floured raspberries.
- Pour batter into prepared loaf pan.
- Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing.
- Whisk powdered sugar with lemon juice until smooth.
- Drizzle glaze over cooled loaf and allow to set before slicing.
Notes
Tossing raspberries in flour helps prevent sinking. Allow loaf to cool fully before glazing for best texture and clean slices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg