GLUTEN-FREE PUMPKIN BREAD WITH PEPITA STREUSEL

Gluten-Free Pumpkin Bread with Pepita Streusel image

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

Time 4h35m

Yield 12

Number Of Ingredients 16

Ingredients

3 tablespoons packed brown sugar
1 tablespoon Betty Crocker™ Gluten Free all-purpose rice flour blend
1 tablespoon butter, softened
3 tablespoons pumpkin seeds (pepitas)
1 can (15 oz) pumpkin (not pumpkin pie mix)
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup vegetable oil
2 teaspoons gluten-free vanilla
2 eggs
2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons gluten-free baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt

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