Gluten Free Pumpkin Bread With Pepita Streusel Recipes

GLUTEN FREE PUMPKIN BREAD

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

GLUTEN-FREE PUMPKIN BREAD WITH PEPITA STREUSEL

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.

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GLUTEN-FREE PUMPKIN STREUSEL BREAD WITH MAPLE GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• Line an 9×5″ loaf pan with parchment paper. I like to leave an overhang on each of the long sides to use as handles to lift the bread out later. (See photos/video for example)
• In a small bowl, combine brown sugar and cinnamon.
• Stir until well blended and set aside.
• In a medium bowl, combine melted butter, gluten-free flour, brown sugar, cinnamon, and salt.
• Stir with a fork or your fingers until the mixture sticks together. It'll be like thick, wet sand and will start to form clumps and clusters. Try not to break these up too much, just make sure all the flour and sugar is coated in the butter so there aren't any dry spots.
• Set the streusel mixture aside.
• Bake at 350 degrees for 45-60 minutes or until the top springs back when you touch it with your fingers, a toothpick inserted into the center comes out clean, or the interior reads 200 degrees F. with an instant read thermometer.
• Allow the bread to cool at least 20-30 minutes before adding the maple glaze.
• In a large bowl, combine the wet ingredients-pumpkin, milk, oil, brown sugar, sugar, eggs, and vanilla.
• Whisk until well combined and smooth.
• Add the dry ingredients: cinnamon, nutmeg, salt, baking powder, baking soda, and gluten-free flour.
• Use a spatula to mix in the dry ingredients, trying not to overmix. Stop when there aren't any dry spots of flour left and no large lumps remain. A few small lumps is fine!
• Pour about 1/3 of the pumpkin bread batter into your prepared loaf pan. Smooth slightly to make the batter even.
• Sprinkle with 1/2 (about 2.5 Tbsp.) of the cinnamon swirl mixture over the batter, trying to coat all of it.
• Add another 1/3 of the pumpkin bread batter, and use the back of a spoon or an offset spatula to carefully spread the batter over the cinnamon mixture, coating it completely.
• Add the second 1/2 (about 2.5 Tbsp.) of the cinnamon swirl mixture over the batter.
• Cover the cinnamon swirl with the final 1/3 of the pumpkin bread batter and smooth the batter over all of the cinnamon into an even layer.
• Add the streusel on top, crumbling the mixture evenly over the pumpkin bread batter and covering the top completely.
• Bake the pumpkin streusel bread at 350 degrees for 50-60 minutes, or until the inside reaches 200 degrees F. on an instant read thermometer or a toothpick inserted into the center comes out clean. (The top of the bread should spring back when gently pressed)
• Allow the bread to cool at least 30 minutes before adding your maple glaze.
• In a medium bowl, whisk together melted butter, 1/2 cup powdered sugar, maple syrup, vanilla, and maple extract (if using).
• If the mixture is too thick, add almond milk 1 tsp. at a time until the glaze is smooth enough to drizzle. You want it to be fairly opaque and just thin enough to drizzle. If you put a drop on your finger, it should roll down the side of your finger in an opaque line. If the glaze is too thin, add powdered sugar 1 Tbsp. at a time until you reach the right consistency. If it's too thick, thin with 1 tsp. of almond milk at a time.
• Drizzle the glaze over the pumpkin streusel bread once it's cooled for at least 30 minutes. (You may have extra glaze)

PUMPKIN BREAD (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.