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Gluten-Free Pumpkin Bread with Pepita Streusel
Gluten-Free Pumpkin Bread with Pepita Streusel
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Prep Time:
15 minutes
Total Time:
4 hours 35 minutes
Gluten-free pumpkin bread with warm spices, made easy with Betty Crocker™ rice flour blend. Perfect fall treat!
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 from 1 box (16 oz) 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
Instructions:
  • Preheat oven to 350°F. Grease only the bottom of a 9x5x3-inch loaf pan. In a small bowl, combine 3 tablespoons brown sugar and 1 tablespoon rice flour blend; then cut in the butter. Set aside.
  • Combine pumpkin, granulated sugar, 3/4 cup brown sugar, oil, vanilla, and eggs in a large bowl, mixing well. In a separate medium bowl, combine 2 cups rice flour blend with baking powder, cinnamon, ginger, baking soda, and salt. Stir the flour mixture into the pumpkin mixture until well combined. Pour the batter into a pan, sprinkle pepitas on top, press lightly, and spoon streusel mixture over the pepitas.
  • Bake for 1 to 1 hour 10 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then gently remove the loaf from the pan. Allow it to cool completely, streusel-side up, on a cooling rack for about 3 hours.

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