Gluten Free Pumpkin Bread With Pepita Streusel Recipes
GLUTEN FREE PUMPKIN BREAD
Super-moist, delicious and nutritious, gluten free Pumpkin Bread (gum free). Dress up your pumpkin bread with pepitas or mini chocolate chips. Or, simply go naked! It's all good.
Provided by Teri Delany
Categories Quick Bread
Time 1h10m
Number Of Ingredients 19
Steps:
- Prepare homemade pumpkin puree, if using homemade
- Melt and cool the butter
- Dry toast pepitas or other nuts (optional - may use raw or no nuts.) To dry toast: cook pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to a small bowl to cool.
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 C)
- Spray or grease a 8.5 x 4.5″ loaf pan. Try our non-stick baking Goop
Nutrition Facts : ServingSize 1 slice, Calories 150 calories, Sugar 9g, Sodium 140mg, Fat 8g, SaturatedFat 2.5g, UnsaturatedFat 5.5g, TransFat 0g, Carbohydrate 17g, Fiber 2g, Protein 3g, Cholesterol 25mg
GLUTEN-FREE PUMPKIN BREAD WITH PEPITA STREUSEL
Pumpkin bread made with Betty Crocker™ Gluten Free rice flour blend lets you enjoy the favorite flavors of autumn--pumpkin, cinnamon and ginger--in a moist and delicious quick bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h35m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease or spray bottom only of 9x5x3-inch loaf pan. In small bowl, mix 3 tablespoons brown sugar and 1 tablespoon rice flour blend; cut in butter. Set aside.
- In large bowl, place pumpkin, granulated sugar, 3/4 cup brown sugar, the oil, vanilla and eggs; mix well. In medium bowl, mix 2 cups rice flour blend, the baking powder, cinnamon, ginger, baking soda and salt. Stir flour mixture into pumpkin mixture until blended; pour into pan. Sprinkle pepitas over top; press lightly into batter. Spoon streusel mixture over pepitas in pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely, streusel-side up, on cooling rack, about 3 hours.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 350 mg, Sugar 31 g, TransFat 0 g
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