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Gluten-Free Pumpkin Bread with Pepita Streusel

Name: Gluten-Free Pumpkin Bread with Pepita Streusel
Prep time: 15 min
Total time: 4 h 35 min
Yield: 12
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

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Gluten-Free Pumpkin Bread with Pepita Streusel

Prep 15 min
Total 4 hr 35 min
Servings 12

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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.

By Betty Crocker Kitchens

Updated Sep 20, 2016

Ingredients

Streusel

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)

Bread

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

1

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.
2

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.
3

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.

Tips from the Betty Crocker Kitchens

tip 1
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
tip 2
Pumpkin seeds, called pepitas, are popular in Mexican cooking. Look for them in supermarkets near the nuts as well as in health food stores and Mexican markets.
tip 3
Don't have pepitas on hand? Don't worry! Just sprinkle the streusel mixture directly onto the top of the batter. You will still have a delicious streusel topping.

Nutrition

360 Calories, 16g Total Fat, 2g Protein, 51g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Slice

Calories: 360

Calories from Fat: 150

Total Fat: 16g; 25%

Saturated Fat: 3g; 16%

Trans Fat: 0g

Cholesterol: 35mg; 11%

Sodium: 350mg; 15%

Potassium: 135mg; 4%

Total Carbohydrate: 51g; 17%

Dietary Fiber: 2g; 7%

Sugars: 31g

Protein: 2g

% Daily Value*:

Vitamin A: 110%; 110%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;