Best Gluten Free Pumpkin Bread With Pepita Streusel Recipes

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350°F and spray a 9 x 5 loaf pan with gluten-free cooking spray.
• In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
• Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
• Add the eggs and the vegetable oil to the batter and mix until smooth.
• Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.
• Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!
• Store leftovers in an airtight container.
• The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.

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.