Best 3 Gluten Free Pumpkin Bread With Pepita Streusel Recipes
Indulge in the delectable Gluten-Free Pumpkin Bread with Pepita Streusel, a symphony of flavors that caters to dietary restrictions without compromising taste. This delightful bread is not only gluten-free but also boasts a moist, tender crumb and a delightful pumpkin spice aroma. The crowning glory is the crunchy pepita streusel topping, adding a touch of texture and nutty flavor that perfectly complements the pumpkin bread. For those seeking a vegan version, there's a dedicated recipe that uses plant-based ingredients to create the same irresistible flavor profile. Additionally, find a keto-friendly variation that transforms this classic treat into a low-carb delight, perfect for those following a ketogenic diet. Whether you're gluten-free, vegan, or keto, this versatile recipe has something for everyone to savor.
Let's cook with our 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.
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
GLUTEN-FREE PUMPKIN BREAD
Super Easy Gluten-Free Pumpkin Bread! Gluten-Free Pumpkin bread is great any time of the year. This easy, quick, gluten-free pumpkin bread recipe uses only a handful of ingredients and is tender and delightfully flavorful.
Provided by Chrystal Carver
Categories Breads/Muffins
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
- Place the pumpkin (1 cup, NOT one can), eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
- In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
- Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.
Nutrition Facts : Calories 188 calories, Carbohydrate 29 grams carbohydrates, Fat 3 grams fat, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 1368 grams sodium, Sugar 1 grams sugar
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
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor and is more nutritious than canned puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and puree it in a food processor or blender.
- Don't overmix the batter. Overmixing the batter will make the bread tough. Mix the ingredients just until they are combined.
- Bake the bread at a moderate temperature. A moderate temperature will help the bread rise evenly and prevent it from overcooking.
- Let the bread cool completely before slicing it. This will help prevent the bread from crumbling.
- Store the bread in an airtight container at room temperature. The bread will stay fresh for up to 3 days. You can also freeze the bread for up to 3 months.
Conclusion:
This gluten-free pumpkin bread is a delicious and easy-to-make fall treat. The bread is moist and flavorful, with a tender crumb and a crispy pepita streusel topping. It's perfect for breakfast, brunch, or a snack. Whether you're following a gluten-free diet or not, you'll love this bread.
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