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
GLUTEN-FREE PUMPKIN BREAD
This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.
Provided by antally
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g
GLUTEN FREE PUMPKIN BREAD
Make and share this Gluten Free Pumpkin Bread recipe from Food.com.
Provided by Taitertot
Categories Quick Breads
Time 1h15m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 325 degrees, and lightly grease a bread pan.
- Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
- In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
- Pour into prepared bread pan and bake one hour to one hour and ten minutes.
- Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.
Nutrition Facts : Calories 186.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.2, Carbohydrate 23.1, Fiber 0.2, Sugar 20.7, Protein 1.8
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
When the weather grows cold and the evenings grow dark early, a slice of moist pumpkin bread makes everything better. You can roast a pumpkin and puree the flesh for this pumpkin bread. Or, you could use the old pureed pumpkin in a can. It works wonderfully here too.
Provided by Shauna Ahern
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
- Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
- Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.
- Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.
- Pour the batter into the prepared pan.
- Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
- Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.
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.
Nutrition Facts : ServingSize 1 serving, Calories 217 kcal, Carbohydrate 35 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 166 mg, Fiber 2 g, Sugar 23 g
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